Spring Cocktails: 5 Variations of Classic Spring Cocktail Recipes

Spring is coming. Or it sure as heck better be coming, because it’s been one heckuva wet and cool winter. But I supposed being based in L.A. as I am, I don’t get to complain about the weather too much, huh? But though it officially may not be spring yet, I’m getting in the spirit with spring cocktail recipes. So in my latest cocktail recipe post, I’m sharing a few of my own favorite variations of classic spring cocktail recipes.

Spring Cocktail Recipes

Pimm’s Cup

  • 2 oz. Pimm's

  • .5 oz. gin

  • .75 oz. lemon juice

  • .5 oz. rhubarb simple syrup

  • Ginger beer

  • Optional for garnish: Strawberries, cucumber, mint

What I love most about the Pimm’s Cup cocktail is that it’s so versatile. Some people just enjoy Pimm’s with lemonade or ginger beer, while other stack it high with fruits and herbs and still others may enjoy it just as is. The possibilities are really endless. This Pimm’s Cup variation, however, may just be my favorite all-time cocktail creation. It’s basically like a farmers' market in a glass, and so refreshingly delicious (read dangerous). 

To make this version of a Pimm's Cup, you'll add the Pimm's, gin, lemon juice and rhubarb simple syrup to a glass with ice and stir. Top with one to two ounces of ginger beer (I prefer Bundaberg or Fever Tree), and then add a few of your favorite summer fruits and herbs, which in this case, I use strawberries, mint and cucumber.

Pimm's Cup.jpg

Spring Whiskey Smash

  • 2 oz. whiskey

  • 2-3 lemon wedges

  • .5 oz. simple syrup

  • 2-3 strawberry slices

  • Several mint leaves

The smash category of cocktails is one of my favorite cocktails because it basically consists of throwing whatever fruit is in season into a glass, “smashing” it up and then adding your favorite spirit (and a sweetener). Often, the smash cocktail involves smashing some mint leaves and lemon wedges, and then muddling any additional fruit you have on hand with it. For this spring version of a whiskey smash cocktail, I’m smashing up strawberries, mint and lemon. You’ll first add the mint, strawberry and lemon to a cocktail shaker to muddle. Then, add the whiskey and simple syrup, fill the shaker with ice and shake. Strain it into a rocks glass filled with ice.

Whiskey Smash cocktail.jpg

Blueberry Mojito

  • 1.5 oz. light rum

  • .75 oz. lime juice .

  • .5 oz. simple syrup

  • Several mint leaves

  • 5-8 blueberries

  • Club soda

The mojito cocktail is in some ways kind of like a Caribbean version of a smash. Traditionally, a mojito first involves muddling mint, lime juice and sugar in a tall glass. Then, you fill the glass with ice and add rum, before topping it with club soda. In this mojito cocktail recipe, I add blueberries to the glass when I muddle the mint, simple syrup and lime juice, muddling them altogether before adding the ice, rum and club soda. Garnish with additional mint and blueberries. Voila!


Raspberry Paloma Punch

  • 2 oz. jalapeno-infused tequila

  • 2 oz. grapefruit soda (Bundaberg's sparkling grapefruit soda, in this case)

  • .5 oz. lime juice

  • 1 tsp. sugar

  • Several raspberries

Coming in hot! During the warm-weather months, a paloma is one of my favorite cocktails; it’s simple, easy, and hella refreshing. This particular Paloma is altogether spicy, tart and easy to drink. For the jalapeño-infused tequila, I first slice two jalapeños vertically and add it to a bottle of tequila, letting it sit for a few hours (the spiciness of it will depend on how long you let it sit). To make the cocktail, I muddle a few raspberries, before stirring in the grapefruit soda, lime juice and sugar until the sugar dissolves. Finally, I add ice and a couple ounces of the spicy tequila, and stir.

Rhubarb Collins

  • 1.5 oz. gin

  • .75 oz. rhubarb simple syrup

  • .75 oz. lemon juice

  • Club soda

  • Rhubarb stalk, for garnish

Last, but certainly not least, is a classic spring cocktail, the Tom Collins. Historically, the Tom Collins is known as one of the most classic highball cocktails, in which gin, simple syrup and lemon juice is shaken, and then topped with club soda over ice. For this Rhubarb Tom Collins, it’s largely the same ingredients and method, except I use rhubarb simple syrup, and garnish it with a rhubarb stalk. To make it, add the gin, rhubarb simple syrup and lemon juice to a cocktail shaker with ice and shake. Then strain over ice into a Collins glass, naturally, and top with club soda and garnish with a rhubarb stalk.