Kaleidoscope Cocktails

Sugar, acid, spirit. Almost every cocktail relies on achieving perfect harmony between those few key elements, so much so that a “well balanced drink” has become the ultimate compliment to the cocktailier. In these recipes, the freshest flavors of the growing season add their vernal notes to the classic melody.

by Colleen Jeffers

SNAP PEA G&T

MAKES ONE DRINK

The Gin and Tonic, known for its crisp florals and botanicals, takes a turn towards the vegetal with the addition of a snap pea infusion.

• 2 oz snap pea infused gin (recipe below)

• 5 oz good quality tonic water

• lemon peel

FOR THE SNAP PEA INFUSION

Combine ²⁄₃ cup roughly chopped snap peas with 1 cup gin. Let sit for one hour, stirring occasionally, then strain through cheesecloth or a nut milk bag. Store in freezer.

FOR THE COCKTAIL

Express the lemon peel by twisting it into a chilled, empty wine goblet. Run the peel around the edges of the glass and discard.

1. Add gin to the goblet.

2. Gently pour the tonic water into the gin by tilting the glass and pouring it down the side.

3. Gently add ice by sliding it slowly down the side of the glass.

4. Garnish with juniper berries or peppercorns, pea shoots or shiso, and edible flowers. Optional: add a squeeze of lemon. Adding the garnishes and citrus last keeps the carbonation from dissipating.

BOTANICAL-ADA

MAKES ONE DRINK

The tropical combination of pineapple and coconut takes a botanical turn with the addition of honey, lavender, orange blossom, and floral gin.

• 2 oz floral gin (like Hendrick’s or Nolet’s Silver Dry)

• .5 oz pineapple juice

• .5 oz fresh squeezed/ strained lemon

• .5 oz cream of coconut

• .5 oz heavy cream

• .5 oz honey lavender syrup (recipe follows)

• 1/4 tsp orange blossom water

FOR THE HONEY LAVENDER SYRUP

Bring 1 cup honey and ²⁄₃ cup hot water to a simmer over medium high heat, stirring occasionally. Add 1/4 cup lavender and let simmer for two minutes. Remove from heat and cover. Let stand overnight, then strain through a fine mesh sieve and store in the fridge.

FOR THE COCKTAIL

Combine all ingredients in a cocktail shaker with three ice cubes. Shake for five seconds, then pour into a rocks glass filled with crushed ice. Add additional crushed ice and garnish with a pineapple flower or sprig of lavender (or both); serve with a straw.

GARDEN PARTY

MAKES ONE DRINK

This foamy pink sour layers five different floral infusions for a veritable bouquet of flavor: elderflower, lavender, hibiscus, rose, and hops.

• 2 oz lavender-infused vodka

• .5 oz elderflower liqueur

• .5 oz fresh squeezed/ strained lemon juice

• .5 oz hibiscus syrup (recipe below)

• .5 oz IPA syrup (recipe below)

• 3-5 drops rosewater

• 1 egg white

FOR THE HIBISCUS SYRUP

Add 1 Tbsp hibiscus tea (dried hibiscus leaves) to 1 cup of very hot water. Let stand for five minutes, then add 1 cup sugar and stir until combined. Let cool and store in the fridge.

FOR THE IPA SYRUP

Add equal parts (ideally by weight—use a kitchen scale) IPA beer and sugar in a blender, then blend on high until combined. Store in fridge.

FOR THE COCKTAIL

Add all ingredients to a shaker with one ice cube, and shake in an oval-like motion until the ice completely dissolves (when you don’t hear it rattling inside any more). Pour without a strainer into a large coupe.

Garnish with edible flowers.

CHARTREULEP

MAKES ONE DRINK

Green Chartreuse is the only liqueur in the world with a completely natural green color. Adding a splash of this intensely herbal spirit to a classic julep makes the drink as verdant as the grass on Churchill Downs.

• 2 oz Bourbon

• 1 oz Green Chartreuse

• at least 3 sprigs fresh mint

• powdered sugar

1. Splash a tiny bit of chartreuse into the bottom of a metal julep cup. Using your fingers, gently press the mint sprigs into the bottom and sides of the cup until you can smell the mint, then discard.

2. Fill the cup completely with crushed ice. Pour the bourbon evenly over the ice. Pour the remaining chartreuse over the bourbon-soaked ice.

3. Top with additional crushed ice, using your hands to pack a snow cone-like mound on top. Top lightly with powdered sugar and an herbal garnish, then serve with a straw.