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Crafting Spring Cocktails with Lobster Shop’s Beverage Director Amanda Reed

by Kaia

As the season of renewal sweeps in, Beverage Director Amanda Reed of Lobster Shop shares her expertise on concocting three invigorating cocktails that perfectly capture the essence of spring.

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Strawberry Fields

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Ingredients:

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1.5 oz Vodka

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0.75 oz BroVo “Pretty” Blanc Vermouth

0.75 oz Strawberry Syrup

0.75 oz Lime Juice

2 dashes Scrappy’s Lavender Bitters

Garnish: Lavender Sprig

Directions:

Combine all ingredients in a cocktail shaker filled with ice.

Shake vigorously.

Strain the mixture into a chilled cocktail glass.

Garnish with a lavender sprig for an aromatic touch.

Strawberry Syrup Recipe:

2.5 parts diced strawberries

1 part water

1 part sugar

Directions:

Boil diced strawberries and water, then simmer for 25 minutes.

Fine strain the mixture and combine with sugar.

Sandía y Cerveza

Ingredients:

1.5 oz Blanco Tequila

0.5 oz Ancho Verde Liqueur

0.5 oz Lime Juice

0.5 oz Simple Syrup (1:1)

2 oz Watermelon Juice

1.5 oz Modelo Mexican Beer

Tajin Rim

Garnish: Dehydrated Lime Wheel

Directions:

Shake all ingredients, except beer, in a cocktail shaker with ice.

Strain into a tajin-rimmed bucket glass over fresh ice.

Top with Modelo Mexican Beer.

Garnish with a dehydrated lime wheel for a zesty finish.

Spring Blossom Spritz

Ingredients:

1 oz Gin

0.75 oz Crème de Flora

0.5 oz Blood Orange Juice Concentrate

0.5 oz Lime Juice

0.25 oz Simple Syrup (1:1)

1.5 oz Rose & Hibiscus Soda

Garnish: Edible Flower

Directions:

Shake gin, Crème de Flora, blood orange juice concentrate, lime juice, and simple syrup in a cocktail shaker with ice.

Strain the mixture into a chilled cocktail glass.

Top with rose & hibiscus soda.

Garnish with an edible flower for a delightful floral touch.

Embrace the vibrancy of spring with these exquisite libations expertly crafted by Lobster Shop’s very own Amanda Reed.

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