SPRING FORWARD

Think spring by sipping on fruity and floral drinks that are simple to create at home. Find these recipes and more on OHLQ.com.

RUM HIBISCUS DAIQUIRI CHARLESTON FIZZ

2 c. water 3 hibiscus tea bags 2 c. sugar 2 oz. light rum 1 oz. lime juice, freshly squeezed, if possible 1 oz. hibiscus simple syrup 1 hibiscus flower 1 lime wheel

Add light rum, lime juice, and hibiscus simple syrup to a cocktail shaker with ice. (If you don’t have a cocktail shaker, a lidded jar works well.) Shake until well chilled. Strain into a tall, chilled glass. Garnish with a fresh hibiscus flower and/or lime wheel.

Hibiscus Simple Syrup

Boil two cups of water. Once boiling, remove from heat and add three hibiscus tea bags. Let steep for five minutes and remove tea bags. While still warm, add two cups of sugar and stir until sugar dissolves; allow to cool. (Your hibiscus simple syrup will last one week refrigerated.) 2 oz. gin 3 sprigs of fresh tarragon plus some extra leaves for garnishing, if desired 3 oz. ruby red grapefruit juice, freshly squeezed, if possible 1/2 oz. elderflower liqueur or syrup 1 oz. simple syrup 2 oz. club soda, to top 1 grapefruit slice 1 tarragon sprig

Gently muddle the tarragon in a cocktail shaker. (If you don’t have a cocktail shaker, a lidded jar works well.) Fill the shaker with ice. Add gin, grapefruit juice, elderflower liqueur or syrup, and simple syrup. Shake until well chilled. Strain into a tall Collins glass filled with fresh ice. Top with club soda, and garnish with a grapefruit slice and a sprig of tarragon.

IT’S A Mocktail!

SUNSET IN NEW ORLEANS

1/2 – 3/4 oz. lemon juice, freshly squeezed, if possible 2 dashes creole bitters 4–5 oz. club soda 1/2 oz. grenadine syrup 1 lemon wheel

Add lemon juice and bitters to a shaker with ice. (If you don’t have a cocktail shaker, a lidded jar works well.) Shake until well chilled. Strain into a tall glass over fresh ice. Top with club soda and give the mixture a gentle stir so that you don’t disrupt the bubbles. (A narrow implement such as a bar spoon is best for this, and a chopstick works well as a substitute.) Gently pour grenadine syrup into glass and let it sink to the bottom to achieve a layered “sunset” look. Garnish with a lemon wheel.

HIBISCUS ARNOLD PALMER IT’S A Mocktail!

4 oz. hibiscus tea (ideally freshly brewed and then chilled) 4 oz. lemonade (still or sparkling) edible flower or lemon wheel

Add lemonade to a tall glass with ice. Gently and carefully pour the hibiscus tea over the lemonade to create a layered effect. Garnish with an edible flower or lemon wheel, plus a stirrer to combine the hibiscus tea and lemonade layers together before drinking.

LIMONCELLO SPRITZ

11/2 oz. limoncello 1 oz. prosecco or other sparkling wine 2/3 oz. club soda or sparkling water 1 mint sprig 1 lemon peel or lemon slice

Gently pour the limoncello, prosecco, and club soda into an ice-filled glass. Stir gently to combine. (You don’t want to disrupt the bubbles, so a narrow implement such as a bar spoon is best for this, and a chopstick works well as a substitute.) Garnish with a mint sprig and lemon peel or lemon slice.

ORANGE SANGRIA

1 750 ml. bottle of white wine (such as a Sauvignon Blanc or dry Riesling) 1/4 c. orange liqueur (semi-dry or dry) 2 oranges, peeled and sliced 1 grapefruit, peeled and sliced 1 lemon, peeled and sliced 1 lime, peeled and sliced 1 citrus slice (rind on) 1 mint sprig

PERFECT FOR A

Party!

Add the white wine, orange liqueur, and sliced oranges, grapefruit, lemon, and lime to a pitcher and gently stir. Cover and refrigerate for three hours or up to 24 to allow the fruits to release their flavors into the mixture. Stir again, then pour into wine glasses over ice. Garnish with a citrus slice of your choice and a sprig of mint.

STRAWBERRY BRANDY SMASH POMEGRANATE PALOMA LEMON DROP MARTINI

2 oz. brandy 1/4 oz. simple syrup 7 mint leaves 3 medium-sized strawberries Shaved ice to serve (optional) 1 strawberry 1 mint sprig

Add strawberries, mint, and simple syrup to a cocktail shaker. (If you don’t have a shaker, a lidded jar works well.) Gently muddle the strawberries with the mint leaves, being careful not to shred the mint leaves or smash the strawberries too finely (this can make it harder to strain your drink). Add brandy and ice to the shaker, and shake until well chilled. Strain into a glass with fresh ice (shaved ice is traditional). Garnish with a strawberry and/or a sprig of mint. 2 oz. tequila 1/2 oz. lime juice, freshly squeezed, if possible 1/2 oz. pomegranate juice 1/2 oz. grapefruit juice, freshly squeezed, if possible 1/2 oz. agave syrup Soda water Pomegranate seeds 1 mint sprig

Pour tequila, lime juice, pomegranate juice, grapefruit juice, and agave syrup into a shaker with ice. (If you don’t have a shaker, a lidded jar works well.) Shake until well-chilled. Strain mixture into a tall glass filled with fresh ice. Top with soda water for a fizzy finish. Garnish with pomegranate seeds and a mint sprig. 2 oz. vodka (plain or citrus) 1/2 oz. triple sec 1 oz. lemon juice, freshly squeezed, if possible 1 oz. simple syrup Sugar for rim 1 lemon peel twist

Make a small pile of sugar on a plate. Lightly apply lemon juice to the outside of the rim of a cocktail glass and roll in sugar. So that it adheres well to the glass, allow sugar to dry while you prepare the cocktail. Add vodka, triple sec, lemon juice, and simple syrup to a cocktail shaker with ice. (If you don’t have a shaker, a lidded jar works well.) Shake until well-chilled. Carefully strain into the prepared glass, and garnish with a lemon peel twist.