Spring Cocktails

Spring cocktails

celebrate the season with nf’s top 5 cocktails!

Bethany Rae, April 2, 2019

We have transitioned into a new season and Chicagoans could not be more pleased. Listen closely and one can hear the collective *clink* of glassware brimming with glittering elixirs raised in celebration. That’s right, it’s time for Spring cocktails.

Craft cocktails have been around for a while but that doesn’t mean they’ve become tiresome; Quite the opposite. It seems, more than ever, people are willing to experience exotic food and beverage trends. This time of year is all about bright colors and fresh flavors, whether you’re eating or drinking, so don’t be afraid to treat your libations with the same fearlessness you would your plate. Why not experiment with edible flowers or savory herbs? Pluck something unexpected from your garden or purchase a unique syrup at your local farmers’ market. Hosting an event this Spring? Northern Fork’s seasonal cocktails are sure to impress. Take a look at some of our favorites.

Mint Julep

3-5 mint leaves, torn
½ oz mint simple syrup
1 ½ oz bourbon

*top with club soda

While Spring Cocktails tend to employ clear spirits, a host would be remiss to exclude their whiskey drinkers. The mint julep is a staple for most brunches and derby-themed parties. Hailing from the southern United States, circa the eighteen century, this timeless cocktail is robust yet refreshing. It’s easy to see why it remains a warm-weather classic.

Mule

1 oz tequila
½ oz hibiscus/fresh grated ginger agave
½ oz lime juice
3 oz ginger beer

Everyone is familiar with the Moscow Mule, a popular buck first designed to boost vodka sales, but that doesn’t mean a mule has to be commonplace. Why not try this tequila-based version and its contemporary cast of flavor pairings? Adding hibiscus and fresh ginger creates a combination of floral and spice that is surprisingly well balanced. Guests who gravitate toward a spicy margarita will come flocking to this delicious alternative.

Pimm’s Cup

Cucumber and strawberries muddled at the base of the glass
2 oz Pimm’s
1 oz gin
2 oz freshly squeezed lemonade

*top with club soda

To construct a flavor profile that transcends boring mixers, turn to a base spirit that is rich with complexity. First produced in 1823, Pimm’s {No. 1 Cup} is a gin-based liqueur that is herbaceous and sweet. Muddled strawberries provide vibrant color while the cucumbers keep things crisp. As temperatures rise, and days lengthen, this royal drink will reclaim its throne as another signature sip of the season.

Paloma

1 oz grapefruit juice
2 oz tequila
½ oz lime juice
½ oz jalapeño simple syrup
½ oz Cointreau

*top with club soda and a dash of Peychaud’s

Peychaud’s Bitters is a respected alcoholic preparation, originally created in 1830 by a Creole apothecary settled in New Orleans (a city that knows a thing or two about cocktails). While it’s comparable to Angostura bitters, Peychaud’s is known for its “predominant anise aroma and background of mint”…making it a definitive component of the Sazerac. Combined with the use of jalapeño syrup, this exciting departure from a conventional Paloma will have your guests talking.

Watermelon Sangria

1 ½ oz fresh watermelon juice
1 ½ oz lemonade
½ oz lemon juice
½ oz mint simple syrup
½ oz vodka
4 oz Prosecco

When an event is in need of a batch cocktail, a sangria will always rise to the occasion; And this watermelon variety is a Northern Fork favorite! Light and refreshing. Colorful and cooling. A positively perfect punch as we mosey into warmer months. Planning a party teeming with tots and teens? Hosting a shower for a mother-to-be? Offer a non-alcoholic version. Simply swap out booze and bubbles with a carbonated craft soda, as dry or sweet as you prefer.

Celebrate Spring by serving up food and drinks inspired by the season. Give us a call, we’re happy to do the pouring. Cheers!