Three Cheers to Spring: Cocktail Recipes
Easter chocolates and candies are all well and good, but sometimes we want something that’s more than just sweet. When we got in these sparkling botanicals by Rishi Tea, with refreshing flavors like Grapefruit Quince, Schisandra Berry (also known as the Five Flavor berry for a reason!), and Patagonia Maqui (also known as the Chilean wineberry, with tart cherry-like flavor), we knew they were perfect for exactly that. And with National Cocktail Day on March 24th, we put our heads together at Provisions and Wine & Spirits for this one! Wine & Spirits Assistant General Manager Brittany Pellon concocted these three stellar cocktails to ring in the spring season.
2oz Macchu Pisco
0.5oz lime juice
0.5 oz simple syrup
2 dashes Dashfire Classic Creole Bitters
In a cocktail shaker with ice, shake Macchu Pisco, lime juice and simple for thirty seconds. Strain into a rocks glass over new ice, add two dashes of bitters and stir gently. Top off with Rishi Sparkling Botanicals Schisandra Berry. Garnish with lime wedge.
The Quince Prince
2oz Yola Mezcal
0.5oz grapefruit juice (Natalie's or fresh)
In a cocktail shaker with ice, shake Yola Mezcal, Cappelletti, grapefruit juice and a sprig of fresh rosemary for thirty seconds. Strain into a Collins glass over fresh ice. Top off with Rishi Sparkling Botanicals Grapefruit Quince and garnish with a sprig of rosemary. Go crazy and add a salt rim if you like, by running a lime wedge around the rim of your glass and gently pressing into a pile of kosher salt.
The Maqui Dream
2oz The Dead Rabbit Irish Whiskey
1oz Cocchi "Dopo Teatro”
2 dashes Fee Brothers Cherry Bitters
In a cocktail shaker with fresh ice, add Whiskey and Dopo Teatro, and stir for fifteen seconds. Strain into a rocks glass with fresh ice, then top off with Rishi Sparkling Botanicals Patagonia Maqui. Add two dashes cherry bitters, then stir gently. Garnish with an orange rind.