Spring and Summer Cocktail Recipes

The Kentucky Derby has come and gone, but these twists on that most classic of Kentucky cocktails -- the Mint Julep -- will keep you smiling all season long. And of course, so to will few more cocktail recipes from NYC’s finest establishments!

I Ride with Rosie Julep

• 1 oz. Wild Turkey American Honey
• 1.5 oz. Lemon Juice
• Mint Sprigs
• Crushed ice

Slap mint springs in palm of your hand to release oils. Tear them into pieces and add to shaker filled with all other ingredients and ice cubes. Shake vigorously. Pour over crushed ice and garnish with a sprig of mint.

The Jimmy Julep

• 3 sprigs of mint (six to eight mature-sized leaves)
• 1 1/2 teaspoons brown sugar
• 1/2 cup crushed ice

In a traditional silver julep cup or double-old fashioned glass, muddle two sprigs of mint with the brown sugar and one ounce of Wild Turkey 101 for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the remaining bourbon, and garnish with sprig of mint. Enjoy!

Summertime Julep

• 1 1/2 oz. Wild Turkey 101
• 1/4 oz. Herb Syrup* (thyme, marjoram, sage, parsley, black pepper, rosemary, chervil)
• 2 Dashes of Orange Bitters

Build in glass and fill with crushed ice. Garnish liberally with fresh herbs.

*Herb Syrup Recipe:

• 1 Cup of water and 1/2 lb sugar - heat until sugar is dissolved
• Add 1/4 Cup of Thyme
• 1/4 Cup of Marjoram
• 1/4 Cup of Mint
• 1/8 Cup of Tarragon
• 1 Tbsp Black Peppercorn

Bring to boil. Remove from heat and cover. Let steep for 30 minutes. Strain.

Citrus Spritz from Altaneve

• 3 oz. Altaneve prosecco brand
• 2 oz. Campari
• 1 oz. soda/seltzer water
• Orange slice to garnish

Combine Altaneve, Campari and soda water in glass filled with ice and stir. Garnish with orange slice.

 "Blossom Mule" by Mulberry Project

• 3/4 oz. fresh lime juice
• 3/4 oz. Maraschino Liqueur (Luxardo)
• 2 oz. sake
• 4 oz Ginger Beer
• 4 Dashes of Pechaud Bitters
• Cherry Blossom garnish

Pour the Lime juice/Maraschino/Sake into a cocktail shaker with ice cubes. Shake well. Strain contents over fresh ice, into a tall glass. Add the ginger beer followed by the the Pechaud Bitter, Stir and Garnish with Cherry Blossom flower.

Raspberry Mint Lemonade by Andrea Correale

• 2 ounces Triple Sec
• 2 ounces Limoncello
• 1 handful of raspberries
• 2 Oz Mint Leaves
• A dash of grenadine for color
• Juice of two lemons
• Club soda
• Raw sugar

Add raspberries and mint to the bottom of the glass and sprinkle raw sugar on top. Muddle these ingredients until it has the appearance of jam. Add Triple Sec, Limoncello, and lemon juice to your glass. Add a dash of grenadine for color, and then add the ice and top it off with club soda. Stir and serve with a sprig of fresh mint on top.