Cheers to Spring

What better way is there to celebrate the arrival of warm, spring weather than by mixing up a few colorful cocktails. Here are a few of our favorite signature drinks made at local restaurants, with simple recipes for you to try at home.

Photography by: Kjeld Mahoney

Pomegranate Sangria

Makes one pitcher


  • 750 ml bottle red wine of choice
  • 1 cup brandy
  • 1 cup triple sec
  • 1 8oz. bottle of POM Wonderful pomegranate juice
  • 1 lemon
  • 1 lime
  • 1 orange

*additional fruit may be added depending upon preference

Add liquid ingredients to a pitcher and stir. Slice lemon, lime and orange, then add to mixture. Chill and let flavors meld. Pour over fresh ice and garnish with additional fruit, if desired.

Square Cafe
150 North St.


Cucumber Martini

Makes one serving


  • 2 ounces Hendrick’s Gin
  • 1 ounce St. Germain
  • 3 cucumber slices
  • Champagne of choice

Muddle 2 cucumber slices in glass. Add Hendrick’s gin and St. Germain.
Shake with ice in cocktail shaker, then strain into martini glass (without ice).
Top with champagne and garnish with cucumber slice.

Crow’s Landing
6 Crow Point Ln.

Cucumber Collins

Makes one serving


  • 2 ounces Hendrick’s Gin
  • ½ ounce St. Germain
  • ½ ounce simple syrup
  • Soda water
  • Watermelon, cubed
  • Cucumber, sliced

Muddle 3 cubes of watermelon and 3 slices of cucumber in a glass. In a cocktail shaker, add the other ingredients. Shake with ice, and then strain over ice into a glass with watermelon and cucumber. Top with a splash of soda water and garnish with cucumber slices.

Caffe Tosca
15 North St.

Blueberry Squeeze

Makes one serving


  • 1 ½ ounces Van Gogh Acai Blueberry Vodka
  • 1 ½ ounces blueberry pomegranate juice
  • 1 ½ ounces fresh lemonade
  • 1 scoop blueberry-lemon sorbet
  • 1 lemon twist

Scoop sorbet into the bottom of a martini glass. Add the rest of the ingredients over sorbet and garnish with a lemon twist.

Burtons Grill
94 Derby St. #279


Makes one serving


  • 2 ounces Hammer + Sickle Vodka
  • ¾ ounce passion fruit puree
  • ½ ounce simple syrup
  • 2 ounces ginger beer
  • Fernet-Vallet liqueur
  • Mint sprig

In a cocktail shaker, add all ingredients except Fernet-Vallet and mint. Strain over ice and gently top with a float of Fernet Vallet. Garnish with a mint sprig.

Scarlet Oak Tavern
1217 Main St.

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