Our Spring Cocktail Bucket List

Here’s a quick round-up of three cocktails we’re thirsting for this spring. Recipes from Eat. Drink. Love., Cookie + Kate, & The Life Styled


SPRING SANGRIA by Eat. Drink. Love. »

yield: 6 SERVINGS prep time: 15 MINUTES


  • 1 (750 ml) bottle of fruity white wine
  • 3 cups Sprite (you can also use lemon lime sparkling water)
  • 2 cups pineapple juice
  • 1/2 cup orange juice
  • sliced lemons, lime, and oranges (and pineapple if you want!)


  1. In a large pitcher, stir together the wine, Sprite, pineapple juice, and the orange juice. Then gently stir in the slices of fruit.
  2. Refrigerate the sangria for about 2 hours and serve.*

Soaking citrus fruits for too long can result in a bitter taste. If you are not going to serve the sangria within a few hours of making it, I recommend waiting to add the fruit until you are ready to serve it.

cookie-kate-spring-cocktailsCucumber Caipiranha from Cookie + Kate »

Adapted from Market-Fresh Mixology: Cocktails for Every Season
3 slices cucumber, each 1/2 inch thick
1/2 of a lime, cut into two wedges
1 teaspoon raw (turbinado) sugar
1.5 ounces white rum
club soda
cucumber slices and lime rounds, for garnish

1. In a short glass, thoroughly muddle lime wedges, cucumber slices and sugar.
2. Fill glass with ice and pour in rum. Top with club soda.
3. Mix by pouring into another glass and then back into your drinking glass.

Makes one drink.
Note for Mojito Lovers: You could totally muddle mint with the cucumber and lime to make this a cucumber mojito.spicy-grapefruit-mojito-the-life-styledSpicy Grapefruit Margarita from The Life Styled »

Cayenne Simple Syrup -
1/2 cup sugar
1/2 cup water
1/4 tsp cayenne pepper (or more if you’re adventurous – I did a heaping 1/2 tsp because I’m spice obsessed)

The Drink -
4 oz grapefruit juice (fresh squeezed if you can – takes about 2 grapefruits)
2 oz tequila
1 oz cayenne simple syrup
lime wedge

Salt or Spice Rub – any kind of premixed spicy powder normally used on meat – yep (if that weirds you out, make your own using salt mixed with a little bit of cayenne, but I do prefer the spice rub).

First step is to prep the simple syrup. Combine the sugar, water and cayenne in a small saucepan and bring to a simmer. Heat until the sugar is disolved and the cayenne is blended. Cool in the fridge – ideally it’ll be able to chill there for an hour or two before making the drinks, but if you don’t have that kind of time, stick it in the freezer for a few minutes and the ice in the shaker will do the rest.
To mix the margaritas, run the lime wedge around the rim of the glass then dip it in the salt or spice rub. In a shaker, combine ice, tequila, simple syrup, and grapefruit juice. Shake, serve, enjoy the kick in the buns.

Recipe adapted from Eat, Live, Run
Photos by Ian Sheppard

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