The Eleven Best Spring Cocktails in NYC, 2015
Extra Fancy's Gold Rush
M. Smith, courtesy Extra Fancy
Goodbye to all that wind and snow, those sleeping-bag coats, the salt-stained boots. We're declaring a moratorium on winter now, thank you, and embracing the fact that it is, by the calendar, anyway, spring. And for the warm days — or for the days when your body needs a little more convincing that cold weather really is on its way out — there are these drinks, the eleven best spring cocktails in NYC, 2015 edition.
Spring Daiquiri at Saxon + Parole (316 Bowery, 212-254-0350) Have a look around menus right now, and you'll likely spot a number of dishes sporting peas. The humble vegetable is one of the earliest signs of changing weather — it's one of the first vegetables to reappear in the markets after months of root vegetables and greenhouse lettuce. The bar staff at Saxon + Parole embraces this seasonal olive branch by tossing it into a daiquiri with Cana Brava rum, lemon-thyme cordial, and citrus juice, and serving it in a glass rimmed with tarragon salt. The snap pea gives the tart porch-pounder a soft, verdant edge. — Laura Shunk
Summer negroni at Dram (177 South 4th Street, Brooklyn; 718-486-DRAM) Negronis are great no matter the season — they're light enough for the sweltering heat of summer, yet warming in the winter. Plus, the bitter bite is ideal for helping open the palate and the appetite. Williamsburg's Dram gives the cocktail an upgrade that's just right for the soon-to-come heat. The Summer Negroni mixes Aperol and Dolin Blanc vermouth with classic building blocks Beefeater gin and Cocchi Americano, and garnishes the drink with a grapefruit twist. It's not always on the menu, but if you ask, the bartenders will come through. — Sara Ventiera
Perfect Gin and Tonic at the Highlands (150 West 10th Street; 212-229-2670) Composed of Caorunn Scottish gin, tonic, and cucumber ice cubes, the Perfect Gin and Tonic is the perfect spring cocktail to rouse imbibers from the harsh winter. As the drinker savors the beverage, the ice cubes melt: a reminder that a crisp, lush, revitalizing green awaits after the thaw. — John LuongNext Page
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