Snow has fallen and the coats have come off (for at least a day). It’s officially spring, and even though the weather isn’t cooperating, these colorful cocktails will recall what beautiful, glorious spring is. Fragrant blossoms and flower power flourish in your glass—without the allergies:
Leave it to José Andrés to give you a picture of spring in a glass with now closed Café Atlantico’s Old Man and the Sea ($12, pictured) with hibiscus infused rum and lime, served up with a pouf of hibiscus air. Not to be outdone by its sister restaurant, Oyamel’s Mexican gin and tonic ($11) shakes things up with Bombay Sapphire, St. Germain, Q-Tonic, cilantro, epazote, orange peel and micro-marigolds.
Ping Pong Dim Sum asks that you wake up and smell the Lychee & Roses ($11), shaking up Bombay Sapphire gin, rose syrup, lime and sweet lychee juice.
Zola’s Prickle 2 ($12) heats you up with Milagro silver tequila, Wilder Bros hot prickle, house sour and violet liquor.
At PS7′s, no garden gnomes were harmed in the making of Gnome’s Water ($10) blending Hendrick’s gin, cucumber water, lemon and lavender syrup. Try it for yourself:
PS7′s Gnome’s Water
1½ oz Hendrick’s Gin
1 oz triple sec
1 oz cucumber water (see Notes)
1 oz sour (equal parts lemon and lime)
Lavender simple syrup (see Notes) to taste
Fill a Collins glass with ice cubes. Combine gin, triple sec, cucumber water and sour. Drizzle lavender syrup on top to taste. Garnish with rolled cucumber peels.
Notes: For cucumber water, use the juice of peeled cucumbers. For lavender simple syrup, simmer 1 cup of sugar with 1 cup of water, with 1 tablespoon of dried lavender. Strain before use.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.