Mmm, can you smell that? Spring is finally here, and with it comes the perfect excuse to gather friends for a sunny brunch. We’ve rounded up 20 refreshing cocktail recipes that capture the season’s vibrant flavors—think crisp citrus, sweet berries, and fragrant herbs. These drinks are easy to whip up and guaranteed to make your brunch the talk of the season. Let’s mix up some magic!
Strawberry Basil Mojito
Kick off your holiday evening with this refreshing twist on a classic cocktail. Strawberry and fresh basil create a vibrant, herbaceous flavor that’s perfect for sipping. It’s quick to mix and endlessly customizable.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh strawberries, hulled and sliced (about 8 medium berries, plus extra for garnish)
– 8–10 fresh basil leaves, plus 2 sprigs for garnish
– 2 tbsp granulated sugar, or adjust to taste
– 4 tbsp fresh lime juice (from about 2 limes)
– 1 cup white rum, or substitute with club soda for a mocktail version
– 1 cup club soda, chilled
– Ice cubes, as needed
Instructions
1. In a cocktail shaker or sturdy pitcher, combine the sliced strawberries, basil leaves, and sugar.
2. Muddle the mixture firmly for about 30 seconds to release the strawberry juices and basil oils, crushing the berries until they’re broken down but not puréed.
3. Add the lime juice and white rum to the muddled mixture.
4. Fill the shaker or pitcher halfway with ice cubes.
5. Shake vigorously for 15–20 seconds until well chilled; if using a pitcher, stir thoroughly instead.
6. Strain the mixture into two tall glasses filled with fresh ice, using a fine-mesh strainer to catch any pulp or basil bits.
7. Top each glass evenly with chilled club soda, pouring slowly to preserve the fizz.
8. Gently stir each drink once with a long spoon to combine.
9. Garnish each glass with a strawberry slice and a basil sprig on the rim.
Yield a bright, fizzy drink with a sweet-tart balance and aromatic basil notes. Serve it immediately over ice for the best effervescence, or pair it with grilled appetizers for a summer-inspired spread.
Lavender Lemonade Spritz
This lavender lemonade spritz is a refreshing twist on classic lemonade. The floral notes balance the tartness perfectly. It’s ideal for summer gatherings or a relaxing afternoon.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup granulated sugar
– 1 cup water
– 2 tbsp dried culinary lavender buds (or 1 tbsp fresh lavender, adjust to taste)
– 1 cup freshly squeezed lemon juice (about 4-6 lemons, strained)
– 4 cups cold sparkling water or club soda
– Ice cubes
– Lemon slices and fresh lavender sprigs for garnish (optional)
Instructions
1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely, about 3-5 minutes.
3. Remove the saucepan from the heat and add 2 tbsp dried culinary lavender buds.
4. Let the lavender steep in the syrup for 15 minutes to infuse the flavor fully.
5. Strain the lavender syrup through a fine-mesh sieve into a pitcher, discarding the lavender buds.
6. Stir 1 cup freshly squeezed lemon juice into the lavender syrup in the pitcher.
7. Chill the mixture in the refrigerator for at least 30 minutes until cold.
8. Fill four glasses with ice cubes to the top.
9. Pour the chilled lavender lemonade mixture evenly into each glass, filling about halfway.
10. Top each glass with 1 cup cold sparkling water, pouring slowly to preserve carbonation.
11. Stir each drink gently with a spoon to combine the layers.
12. Garnish each glass with a lemon slice and fresh lavender sprig if desired.
Gently sparkling with a subtle floral aroma, this drink offers a crisp, tart-sweet balance. Serve it over crushed ice for a slushier texture or add a splash of vodka for an adult version.
Cucumber Mint Cooler
Feeling the heat? This crisp, refreshing cucumber mint cooler is your instant summer rescue. It’s hydrating, ridiculously easy, and comes together in minutes. Perfect for beating the afternoon slump or serving at a casual gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large English cucumbers, roughly chopped (about 4 cups, seeds included for extra liquid)
– 1 cup fresh mint leaves, packed (plus extra sprigs for garnish)
– 1/4 cup fresh lime juice (from about 2 limes, adjust for tartness)
– 2 tablespoons granulated sugar (or honey, adjust to taste)
– 4 cups cold water
– Ice cubes, for serving
– Pinch of salt (optional, to enhance flavors)
Instructions
1. Combine the roughly chopped cucumbers, packed mint leaves, fresh lime juice, and granulated sugar in a blender.
2. Add 1 cup of the cold water to the blender to help the ingredients blend smoothly.
3. Blend on high speed for 45-60 seconds until the mixture is completely smooth and no large chunks remain. (Tip: If your blender struggles, pause and scrape down the sides with a spatula.)
4. Place a fine-mesh strainer over a large pitcher or bowl.
5. Pour the blended mixture through the strainer to separate the liquid from the pulp. Use a spoon to press down on the pulp to extract all the juice.
6. Discard the remaining pulp in the strainer.
7. Pour the strained cucumber-mint juice into your serving pitcher.
8. Stir in the remaining 3 cups of cold water until fully combined.
9. Taste the mixture and add a pinch of salt if desired to balance the sweetness and acidity. (Tip: The salt will subtly enhance the cucumber and mint flavors without making it taste salty.)
10. Fill serving glasses with ice cubes.
11. Pour the cucumber mint cooler over the ice in each glass.
12. Garnish each glass with a fresh sprig of mint.
Now, the drink is ready to serve. Naturally light and effervescent in texture, it delivers a clean, garden-fresh flavor with a bright lime finish. Not just a drink, it doubles as a base for a light cocktail—try adding a splash of gin or vodka for a spirited twist.
Peach Bellini
Oozing with summer vibes, this Peach Bellini is a sparkling cocktail that’s perfect for brunch or celebrations. It combines ripe peaches with bubbly Prosecco for a refreshing, fruity sip. You can whip it up in just minutes with minimal effort.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh or frozen peach slices, thawed if frozen (use ripe peaches for best flavor)
– 2 tbsp granulated sugar, adjust to taste depending on peach sweetness
– 1 tbsp fresh lemon juice, from about half a lemon
– 1 cup Prosecco or other dry sparkling wine, chilled
– Ice cubes, for serving (optional)
Instructions
1. Place the peach slices, sugar, and lemon juice in a blender. Tip: If using frozen peaches, ensure they are fully thawed to blend smoothly.
2. Blend on high speed for 30-45 seconds until the mixture is completely pureed and no chunks remain.
3. Strain the peach puree through a fine-mesh sieve into a bowl to remove any pulp, pressing with a spoon to extract all liquid. Tip: This step ensures a silky texture without grittiness.
4. Divide the strained peach puree evenly between two champagne flutes, using about 1/4 cup per glass.
5. Slowly pour the chilled Prosecco into each flute, filling to about 3/4 full to allow room for bubbles. Tip: Pour gently down the side of the glass to preserve carbonation and prevent overflow.
6. Stir each drink lightly with a spoon to combine the puree and Prosecco, about 2-3 stirs.
7. Add ice cubes to the flutes if desired, but note that ice can dilute the drink quickly.
Glowing with a peachy hue, this Bellini offers a smooth, effervescent texture and a sweet-tart flavor that’s not overly sugary. Serve it immediately for maximum fizz, or garnish with a fresh peach slice for an elegant touch. It pairs wonderfully with light appetizers or as a festive toast.
Watermelon Margarita
Let’s make a refreshing watermelon margarita that’s perfect for summer sipping. This simple blend uses fresh fruit for a bright, natural flavor. Skip the store-bought mixes—it comes together in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh watermelon cubes, seeded (about 1/4 of a small watermelon)
– 3 oz silver tequila (or adjust to your preference)
– 1 oz fresh lime juice (from about 1 lime)
– 1 oz orange liqueur, such as Cointreau
– 1 tbsp granulated sugar (optional, if your watermelon isn’t very sweet)
– Ice cubes, for blending and serving
– Coarse salt or sugar, for rimming glasses (optional)
– Lime wedges or watermelon slices, for garnish (optional)
Instructions
1. Cut a fresh watermelon into cubes, removing any seeds, until you have 2 cups packed.
2. If desired, rim two glasses: rub a lime wedge around the rims, then dip them into a shallow plate of coarse salt or sugar to coat evenly.
3. Add the watermelon cubes to a blender. Tip: Use ripe, sweet watermelon for the best flavor without needing extra sugar.
4. Pour in 3 oz silver tequila, 1 oz fresh lime juice, and 1 oz orange liqueur.
5. Add 1 tbsp granulated sugar only if your watermelon tastes bland; taste a cube first to decide.
6. Fill the blender with about 1 cup of ice cubes.
7. Blend on high speed for 30–45 seconds, until the mixture is completely smooth and slushy. Tip: Stop and scrape down the sides if needed to ensure no chunks remain.
8. Pour the blended margarita into the prepared glasses. Tip: For a smoother pour, strain through a fine-mesh sieve if you prefer no pulp.
9. Garnish each glass with a lime wedge or a small watermelon slice on the rim.
10. Serve immediately with a straw.
Oozing with juicy watermelon flavor, this margarita has a vibrant pink hue and a slushy, refreshing texture. It’s lightly sweet with a tangy kick from the lime, making it ideal for poolside lounging or backyard barbecues. Try freezing leftover blend into popsicles for a fun, boozy treat.
Pineapple Ginger Mule
Let’s shake up your holiday cocktail game with a tropical twist on the classic mule. This Pineapple Ginger Mule swaps vodka for rum and adds fresh fruit for a vibrant, refreshing drink perfect for festive gatherings.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz light rum (or spiced rum for a warmer flavor)
– 1 cup fresh pineapple chunks (about 1/4 of a medium pineapple, core removed)
– 1 (2-inch) piece fresh ginger, peeled
– 4 oz ginger beer, chilled
– 1 oz fresh lime juice (from about 1 lime)
– 2 tbsp simple syrup (adjust to taste)
– Ice cubes
– Fresh mint sprigs and lime wedges for garnish (optional)
Instructions
1. Peel the 2-inch piece of fresh ginger using a spoon to easily scrape off the skin.
2. Cut the peeled ginger into thin slices to maximize surface area for muddling.
3. Place the fresh pineapple chunks and sliced ginger into a cocktail shaker.
4. Muddle the pineapple and ginger firmly for about 30 seconds until the pineapple is juicy and broken down. Tip: Use a wooden muddler to avoid scratching your shaker.
5. Add the 4 oz of light rum, 1 oz of fresh lime juice, and 2 tbsp of simple syrup to the shaker.
6. Fill the shaker halfway with ice cubes.
7. Secure the lid tightly on the cocktail shaker.
8. Shake vigorously for 15–20 seconds until the outside of the shaker feels very cold. Tip: A firm shake ensures proper dilution and chilling.
9. Fill two copper mugs or highball glasses with fresh ice cubes.
10. Strain the shaken mixture through a fine-mesh strainer into the prepared glasses, dividing it evenly.
11. Top each glass with 2 oz of chilled ginger beer, pouring slowly down the side to preserve carbonation.
12. Gently stir each drink once with a bar spoon to combine. Tip: Avoid over-stirring to keep the ginger beer bubbly.
13. Garnish each glass with a fresh mint sprig and a lime wedge on the rim, if desired.
Muddle the fresh pineapple and ginger creates a pulpy, aromatic base that infuses every sip. The drink balances sweet pineapple, spicy ginger, and tart lime with a fizzy finish from the ginger beer. For a festive presentation, serve in chilled copper mugs and add a skewer of extra pineapple chunks.
Blueberry Thyme Smash
Kick off your holiday gathering with this vibrant, herb-infused cocktail that balances sweet blueberries with earthy thyme. Perfect for festive sipping, it comes together in minutes with minimal fuss. Keep it simple and let the fresh flavors shine through.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh blueberries (frozen work too, thaw slightly)
– 4 sprigs fresh thyme (plus extra for garnish)
– 2 tbsp granulated sugar (adjust for sweetness)
– 2 oz fresh lemon juice (about 1 large lemon)
– 4 oz vodka (or gin for variation)
– Ice cubes
– Sparkling water or club soda, to top
Instructions
1. In a cocktail shaker, combine 1 cup blueberries, 4 thyme sprigs, and 2 tbsp sugar.
2. Muddle firmly for 30 seconds until blueberries burst and thyme releases oils.
3. Add 2 oz lemon juice and 4 oz vodka to the shaker.
4. Fill the shaker with ice cubes to the top.
5. Shake vigorously for 15 seconds until well-chilled.
6. Strain the mixture into two ice-filled glasses, pressing solids with a spoon to extract all juice.
7. Top each glass with sparkling water until full.
8. Gently stir each drink once with a bar spoon to combine.
9. Garnish each glass with a fresh thyme sprig.
Vibrant and effervescent, this smash delivers a juicy blueberry punch softened by herbal thyme notes. Serve it immediately over ice for the best fizz, or try it as a mocktail by omitting the vodka and doubling the sparkling water. The crushed fruit pulp adds a pleasant texture that makes each sip feel freshly made.
Kiwi Lime Daiquiri
A refreshing cocktail that blends sweet kiwi with zesty lime, perfect for summer gatherings. This daiquiri comes together quickly with minimal prep. Its vibrant color and balanced flavor make it a crowd-pleaser.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe kiwis, peeled and chopped (about 1 cup)
– 1/4 cup fresh lime juice (from about 2 limes)
– 1/4 cup white rum
– 2 tbsp simple syrup (adjust to taste)
– 1 cup ice cubes
– Lime wedges for garnish (optional)
Instructions
1. Peel and chop 2 ripe kiwis into small pieces.
2. Add the chopped kiwi to a blender.
3. Pour in 1/4 cup fresh lime juice.
4. Add 1/4 cup white rum.
5. Measure and pour 2 tbsp simple syrup into the blender.
6. Add 1 cup ice cubes to the blender.
7. Blend on high speed for 30 seconds until smooth and frothy.
8. Check the consistency; if too thick, add 1-2 tbsp water and blend for 5 seconds.
9. Taste the mixture; if sweeter is desired, add 1 tsp simple syrup and blend briefly.
10. Pour the daiquiri into two chilled glasses.
11. Garnish each glass with a lime wedge if using.
12. Serve immediately.
Whip up this daiquiri for a bright, tropical treat. The texture is smooth with tiny kiwi seeds adding a pleasant crunch. Serve it in sugar-rimmed glasses or blend in a handful of mint for an herbal twist.
Cherry Blossom Martini
Fancy a floral cocktail that’s both elegant and easy? This Cherry Blossom Martini blends sweet, floral, and tart notes into a stunning pink drink. It’s perfect for spring celebrations or a sophisticated happy hour at home.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz vodka (chilled, or gin for a botanical twist)
– 1 oz cherry blossom syrup (store-bought or homemade, adjust sweetness to preference)
– 1/2 oz fresh lemon juice (strained, about 1/2 lemon)
– 1/4 oz simple syrup (optional, if you prefer a sweeter drink)
– Ice cubes (for shaking, use fresh ice for best results)
– Edible cherry blossom or lemon twist (for garnish, optional)
Instructions
1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 2 oz vodka into the shaker.
3. Add 1 oz cherry blossom syrup to the shaker.
4. Squeeze 1/2 oz fresh lemon juice into the shaker, straining out any seeds or pulp.
5. Optionally, add 1/4 oz simple syrup if you want a sweeter martini.
6. Securely close the shaker and shake vigorously for 15-20 seconds until the outside feels frosty.
7. Strain the mixture into a chilled martini glass, using a fine-mesh strainer to catch any ice chips.
8. Garnish with an edible cherry blossom or a lemon twist by gently placing it on the rim or floating it in the drink.
9. Serve immediately while cold. Tip: For a clearer drink, double-strain through the fine-mesh strainer. Tip: Chill the glass in the freezer for 10 minutes beforehand for an extra-frosty experience. Tip: Adjust the cherry blossom syrup amount based on your preferred floral intensity.
Gently floral and subtly tart, this martini has a smooth, silky texture with a vibrant pink hue. Serve it alongside light appetizers like sushi or cheese platters for a cohesive theme, or enjoy it solo as a refreshing pre-dinner sip.
Lemon Verbena Collins
Heralding the arrival of summer, this Lemon Verbena Collins is a bright, herbaceous twist on the classic cocktail. It’s refreshingly tart and surprisingly simple to shake up at home. Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz gin (or vodka for a neutral base)
– 1 oz fresh lemon juice (about 1 large lemon)
– 3/4 oz simple syrup (adjust to taste for sweetness)
– 4 fresh lemon verbena leaves (plus 1 for garnish)
– Club soda, chilled
– Ice cubes
Instructions
1. Place 4 lemon verbena leaves in a cocktail shaker.
2. Add 2 oz gin, 1 oz fresh lemon juice, and 3/4 oz simple syrup to the shaker.
3. Fill the shaker with ice cubes until three-quarters full.
4. Shake vigorously for 15 seconds to chill and lightly bruise the herbs.
5. Strain the mixture into a Collins glass filled with fresh ice cubes.
6. Top with chilled club soda, leaving about 1/2 inch of space at the rim.
7. Gently stir once with a bar spoon to combine.
8. Garnish with the remaining lemon verbena leaf by slapping it between your palms to release its aroma before placing it in the glass. With its effervescent lift and fragrant herbal notes, this drink balances crisp citrus with a subtle floral finish. Serve it over crushed ice for a quicker chill or pair with grilled seafood to complement its bright acidity.
Passionfruit Mimosa
Nothing beats a tropical twist on a classic brunch cocktail. Passionfruit Mimosa brings bright, tangy flavor to your morning table. It’s quick, impressive, and perfect for celebrations.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup passionfruit juice (fresh or high-quality bottled)
– 1 bottle (750 ml) chilled brut champagne or prosecco
– 2 tbsp simple syrup (adjust to taste)
– Ice cubes (optional, for chilling glasses)
– Fresh mint sprigs or passionfruit seeds for garnish (optional)
Instructions
1. Chill four champagne flutes in the freezer for 10 minutes or fill with ice water for 5 minutes, then discard water and dry.
2. Pour 1/4 cup passionfruit juice into each chilled flute.
3. Add 1/2 tbsp simple syrup to each flute; stir gently with a long spoon to combine.
4. Slowly top each flute with chilled champagne, pouring down the side of the glass to preserve bubbles.
5. Garnish each mimosa with a fresh mint sprig or a sprinkle of passionfruit seeds if desired.
6. Serve immediately while bubbles are lively.
Refreshingly tart with a delicate effervescence, this mimosa balances sweet and sour notes. For a festive touch, rim glasses with sugar or serve with a side of fresh fruit. The vibrant color and tropical aroma make it a standout for holiday mornings or summer gatherings.
Blood Orange Margarita
Ordinarily, margaritas rely on lime, but this version swaps in blood orange for a vibrant twist. The citrusy sweetness pairs perfectly with tequila’s bite, creating a festive cocktail that’s surprisingly simple to shake up at home.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz silver tequila (100% agave for best flavor)
– 2 oz triple sec (Cointreau works well)
– 4 oz fresh blood orange juice, strained (about 2-3 oranges)
– 1 oz fresh lime juice (adjust for tartness)
– 1 tbsp agave syrup (or simple syrup, to sweeten)
– Coarse salt (for rimming glasses)
– Ice cubes (for shaking and serving)
– Blood orange slices or lime wedges (for garnish, optional)
Instructions
1. Run a lime wedge around the rims of two rocks glasses to moisten them.
2. Dip the moistened rims into a shallow plate of coarse salt to coat evenly.
3. Fill a cocktail shaker halfway with ice cubes.
4. Pour 4 oz silver tequila into the shaker.
5. Add 2 oz triple sec to the shaker.
6. Measure and add 4 oz fresh blood orange juice.
7. Squeeze in 1 oz fresh lime juice.
8. Drizzle 1 tbsp agave syrup into the mixture.
9. Secure the shaker lid tightly and shake vigorously for 15-20 seconds until well-chilled.
10. Fill the prepared glasses with fresh ice cubes.
11. Strain the shaken cocktail into the glasses over the ice.
12. Garnish each glass with a blood orange slice or lime wedge if desired.
Now, this margarita boasts a smooth, slightly sweet texture with a bold citrus kick from the blood oranges. The vibrant red hue makes it a showstopper for holiday gatherings—try serving it alongside spicy tacos or as a refreshing aperitif.
Hibiscus Paloma
Punch up your cocktail game with this vibrant twist on a classic. The Hibiscus Paloma swaps traditional grapefruit soda for a homemade syrup, adding floral depth and a stunning ruby hue. It’s refreshingly tart, slightly sweet, and perfect for festive sipping.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1/4 cup dried hibiscus flowers
– 1/2 cup granulated sugar
– 1/2 cup water
– 2 oz fresh grapefruit juice, strained to remove pulp
– 1 1/2 oz reposado tequila
– 1/2 oz fresh lime juice
– Club soda, chilled
– Coarse salt, for rim (optional)
– Ice cubes
Instructions
1. Combine hibiscus flowers, sugar, and water in a small saucepan over medium-high heat.
2. Bring the mixture to a boil, then immediately reduce heat to low.
3. Simmer for 5 minutes, stirring occasionally, until the sugar dissolves completely and the liquid turns deep red.
4. Strain the syrup through a fine-mesh sieve into a heatproof jar, pressing on the flowers to extract all liquid; discard solids.
5. Let the hibiscus syrup cool to room temperature, about 15 minutes. (Tip: Speed cooling by placing the jar in an ice bath.)
6. If using, rim a highball glass: rub a lime wedge around the rim, then dip it into a plate of coarse salt.
7. Fill the prepared glass with ice cubes.
8. In a cocktail shaker, combine 1 oz of the cooled hibiscus syrup, grapefruit juice, tequila, and lime juice.
9. Fill the shaker with ice and shake vigorously for 15 seconds until well-chilled. (Tip: Shaking with ice dilutes and chills the drink perfectly.)
10. Strain the mixture into the prepared glass over the ice.
11. Top with chilled club soda, leaving about 1/2 inch of space at the top.
12. Gently stir once with a bar spoon to combine. (Tip: Stir gently to preserve the soda’s bubbles.)
13. Garnish with a grapefruit wedge or a lime wheel if desired.
Chilled and effervescent, this drink offers a bold tartness from the hibiscus, balanced by the tequila’s warmth. The floral syrup creates a layered flavor that’s more complex than a standard Paloma. Serve it over a large ice cube to keep it cold without over-diluting, or batch the syrup ahead for easy entertaining.
Apricot Prosecco Punch
Unwind with a festive, fizzy punch that blends sweet apricot and crisp Prosecco. This easy-to-make cocktail is perfect for holiday gatherings or a relaxing evening. It comes together in minutes with minimal effort.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup apricot nectar (chilled, or use apricot juice)
– 1 (750 ml) bottle Prosecco (chilled, or substitute with another sparkling wine)
– 1/2 cup vodka (optional, for a stronger kick)
– 1/4 cup fresh lemon juice (about 2 lemons, adjust for tartness)
– 2 tbsp honey (or simple syrup, to sweeten)
– 1 cup ice cubes (for serving)
– Fresh apricot slices or lemon wedges for garnish (optional)
Instructions
1. Chill all liquid ingredients in the refrigerator for at least 1 hour before starting to ensure a cold punch.
2. In a large pitcher, combine 1 cup apricot nectar and 1/4 cup fresh lemon juice.
3. Add 2 tbsp honey to the pitcher and stir vigorously until fully dissolved, about 30 seconds.
4. Pour in 1/2 cup vodka if using, and stir to incorporate evenly.
5. Slowly pour the entire 750 ml bottle of Prosecco into the pitcher to minimize foam and preserve bubbles.
6. Gently stir the mixture once more to blend without over-agitating the Prosecco.
7. Add 1 cup ice cubes directly to the pitcher or to individual serving glasses for immediate chilling.
8. Garnish with fresh apricot slices or lemon wedges if desired, and serve immediately.
Mix this punch just before serving to maintain its effervescence and vibrant flavor. The result is a lightly sweet, tangy drink with a smooth, bubbly texture that pairs well with appetizers or as a standalone refreshment. For a creative twist, freeze apricot slices in ice cubes ahead of time to keep it cool without diluting.
Blackberry Sage Smash
Craft a vibrant, herb-infused cocktail that balances sweet and savory notes. This refreshing drink comes together quickly for holiday gatherings or cozy evenings. Use fresh blackberries for the best flavor and color.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh blackberries (frozen work if thawed)
– 8 fresh sage leaves, plus 2 for garnish
– 2 tbsp granulated sugar
– 4 oz bourbon or rye whiskey (adjust to preference)
– 1 oz fresh lemon juice (about 1 lemon)
– Ice cubes
– Sparkling water or club soda, to top off
Instructions
1. In a cocktail shaker, muddle the blackberries, sage leaves, and sugar until the berries are crushed and the sage is fragrant.
2. Add the bourbon and lemon juice to the shaker.
3. Fill the shaker with ice cubes until it’s about three-quarters full.
4. Secure the lid tightly and shake vigorously for 15–20 seconds to chill and combine the ingredients.
5. Strain the mixture through a fine-mesh sieve into two glasses filled with fresh ice to remove solids.
6. Top each glass with sparkling water, leaving about 1/2 inch of space at the top.
7. Gently stir each drink once with a spoon to mix in the sparkling water.
8. Garnish each glass with a fresh sage leaf placed on the surface.
The cocktail has a slightly pulpy texture from the muddled berries, with a bright, tangy flavor that’s softened by the herbal sage. Serve it immediately over ice to keep it crisp, or pair it with cheese plates for a festive touch.
Vanilla Pear Sangria
Unwind with this elegant yet simple sangria that transforms winter pears into a festive drink. Use ripe but firm pears for the best texture and flavor. This recipe scales easily for a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe but firm Bosc pears, cored and thinly sliced (or use Anjou pears)
– 1 (750 ml) bottle dry white wine, such as Sauvignon Blanc
– 1 cup pear brandy
– 1/2 cup simple syrup (adjust to taste)
– 1 vanilla bean, split lengthwise
– 1 orange, thinly sliced into rounds
– 1 cup sparkling water, chilled
– Ice, for serving
Instructions
1. Place the sliced pears and orange rounds in a large pitcher.
2. Pour the entire bottle of white wine over the fruit.
3. Add the pear brandy and simple syrup to the pitcher.
4. Scrape the seeds from the split vanilla bean into the pitcher using the back of a knife, then add the pod.
5. Stir the mixture gently but thoroughly for 30 seconds to combine.
6. Cover the pitcher tightly with plastic wrap or a lid.
7. Refrigerate the sangria for at least 4 hours, or ideally overnight, to let the flavors meld.
8. Just before serving, remove the vanilla bean pod from the pitcher and discard it.
9. Stir in the chilled sparkling water gently to preserve the bubbles.
10. Fill glasses with ice and pour the sangria over, ensuring each glass gets some fruit.
Oozing with vanilla and sweet pear, this sangria is lightly effervescent and not too sweet. The pears soften slightly but retain a pleasant bite. For a festive touch, garnish each glass with a cinnamon stick or a fresh rosemary sprig.
Summary
From vibrant mimosas to herb-infused gin fizzes, these 20 spring cocktails are your ticket to a memorable brunch. I hope you find a new favorite to shake up your next gathering! Give a recipe a try, then drop a comment below telling me which one you loved. If you enjoyed this roundup, I’d be so grateful if you’d share it on Pinterest. Cheers to a delicious season!
