6 Surprisingly Boozy Spring Cocktails

posted in Wine & Spirits on 2/23/2016

Cucumber-Rosemary Gin and Tonic
1 cucumber
1 lime
3 sprigs rosemary
2 oz. Hendrick's Gin
4 oz. tonic water (preferably Q or Fever-Tree)
ice

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from

Watermelon-Cucumber Refresher:

makes one cocktail
3 parts vodka (I used 1 1/2 ounces) [Note: tequila makes a great recipe variation too]
1 part (1/2 ounce) triple sec
1 part (1/2 ounce) watermelon-cucumber-mint juice*
1 part (1/2 ounce) fresh lime juice

California Iced Tea

1.5 oz gin
3 oz Owl's Brew The Classic Tea
1 tbsp lemon juice
Pinch of lemon zest

Pour all ingredients over the rocks. Stir and serve.

Green Tea Mojito
(adapted from Organic, Shaken and Stirred by Paul Abercrombie)

makes one drink
1 tablespoon fresh lime juice
4 large mint leaves (I substituted 1 shiso leaf, torn into several large pieces)
2 teaspoons sugar
approx. 1/2 cup brewed green tea, chilled
1 ounce white rum

Mu

The Miner’s Son

By Marco Zappia, Eat Street Social, Minneapolis
1.5 oz. The Famous Grouse
.75 oz. Owl’s Brew White & Vine Tea
.5 oz. Simple Syrup
.33 oz. Fresh Lemon Juice
2 oz. Seltzer Water
Garnish: Lemon Peel,

Strawberry Basil Margaritas

Makes 1 pitcher, or about 8 servings
1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)