What Are You Drinking in Spring? 31 Spring Drink Ideas

Spring is a time of renewal and the rebirth of all things that are shiny and new. That means a rebirth in my interest in light, crisp drinks. I often reach for rosé, white wine and icy cocktails like caipirinhas at El Arbol or “The Passenger” at Perla’s.

I sometimes get stuck in a rut, drinking the same old thing day after day,  so I asked a bunch of wine and cocktail experts and friends what they like to drink in the warm spring weather. I got some great suggestions and cocktail recipes to pass on to you. Let me know what you think of these:

•  “ROSÉ, ROSÉ AND ROSÉ, AND ALIGOTE at the terrasse of a sidewalk cafe with tones of friends if possible.” – Peter Wasserman, global wine consultant for Selection Becky Wasserman  
•  “El Cubico is one of my favorite cocktails at La Condesa, and bar manager Nate Wales was sweet enough to give us a few. I can’t say enough good things to say about this drink. This cocktail is a great Spring drink — the smoky mezcal and tobacco contrast with the bright sweet pineapple, achieving a refreshing balance. If you need more convincing, I will take you out for one. Or seven.” – Emma Janzen, Liquid Austin blogger at  Austin360.com and Multimedia Producer at the Austin American-Statesman
•  “The Del Maguey Crema de Mezcal with Honey Liqueur, cream, and house-made Froberg Farm strawberry soda at La Condesa.” – Jennie Chen, food aficionado and MisoHungry blogger, as described in her post “Sustainable Food Center’s Spring Bounty Dinner 2011”
• “Though there are several places I like to visit for casual sipping during the beautiful spring months, nothing beats relaxing on my own back deck in the open breeze with a drink prepared exactly as I like it. I prefer my Mojito with lots of fresh mint. Too many bars skimp by using just a token two or three leaves. Then they drown it with too much club soda or Sprite. I like my Mojito without the topper. It’s just easy breezy sipping.

 Minty Mojito – Cheri Loughlin version

• 20 Fresh Mint Leaves
• 1/2 to 3/4 ounce Simple Syrup
• Half Fresh Lime – Squeezed
• 2 ounces Light Rum
• Mint Sprig Garnish

Muddle mint leaves, simple syrup and lime in mixing glass. Add ice and rum. Shake thoroughly to blend. Strain into tall glass over fresh ice. Garnish with fresh mint sprig.” – Respected cocktail resource for drink enthusiasts, Cheri Loughlin, The Intoxicologist

•  “My favorite springtime drink is the Z Tequila Margarita served at Trace at the W Hotel Austin.  I especially like it during their S.I.P. happy hour and enjoy it out on their patio.   A very close second is Perla’s daily frozen cocktail on their outdoor deck.” – Nicole Carbon, Writer Cocktails. Travel. All Things Fabulous. Fabulous Drinks Austin
•  “The Austintini at the Hula Hut – made with Republic Tequila and Paula’s Texas Orange. Any margaritas made with our Spirit Blends – Classic Lime, Prickly Pear, Pineapple Basil or Jalapeño Lime. Republic Spirit Blends are now available in the dairy section of Central Market stores.

 Republic Rancho Ancho – this uses our Classic Lime Spirit Blends as a base with muddled watermelon and ancho chili powder!

• 1.5 oz Republic Plata Tequila
• 1/3  cup cubed seedless organic watermelon
• 3 oz Republic Classic Lime Spirit Blends
• 3 pinches of ancho chili powder

Add the watermelon and chili powder to a pint glass and muddle into juice. Add the tequila and Spirit Blends and top with ice. Cover and shake well. Strain over fresh ice in a pint glass and garnish with a slice of lime and a pinch of chili powder.” – Theresa Gebhardt, Brand Manager, Republic Tequila

• “Duchman Vermentino (TX), Chateau Bonnet, Chateau Magence and Inwood’s (TX) Segundo Palomino and Chardonnay blend are favorites now. I like drinking the Duchman Vermentino at Whole Foods Market’s Bar Lamar where it’s on tap, or at the beautiful Duchman winery across from Salt Lick. The Chateau Bonnet and Chateau Magence are beautiful white Bordeaux from Whole Foods…..under $20 and delicious. I enjoy sipping them in my backyard. The Inwood Segundo Palomino and Chardonnay is really lovely. Great Texas winemaker and the wine is a blend from TX and other American vineyards.” – Denise Fraser, Texas wine gal who loves wine and is a PR consultant for Texas wines and Whole Foods Market’s wine program
•  “Spring drink ideas from the past. The first 2 are from Trader Vic’s Bartender’s Guide, 1947:

Spring Cocktail

• 3/4 oz dry gin
• 1/4 oz quinquina (modern form: Lillet Blanc)
• 1/4 oz Benedictine
• 1 dash Angostura bitters

Shake with cracked ice; strain into chilled cocktail glass. Serve with an olive.

Spring Feeling Cocktail

• 1 oz gin
• 1/2 oz green chartreuse
• 1/2 oz lemon juice

Shake with cracked ice; strain into chilled cocktail glass.

This one is from Difford’s Guide #6

April Shower

• 2 shots cognac
• 1/2 shot Benedictine
• 2 shots Orange Juice

Shake with ice and strain into a cocktail glass. Garnish with and orange twist.” – Greg Priebe, Spirits and Cocktail Editor, A History of Drinking

• “The Heirloom at The Highball. One of my favorite smells is an on the vine fresh tomato and this grabs that, shakes it up with some smoked salt and sets it down right where i want it — in my mouth!” – Kelly Stocker, Yelp Austin Community Manager
•  “TNT has this REEDONCULOUS drink called the Cucumber Jalapeño Margarita. Seriously. It’s like napping in a hammock with the aroma of freshly cut grass. Seriously. Before you know it, you’ve had 10 of them.” –  Jeff McMillioan, Design Director at Dialog Studio
• “Shitty Lemonade at The Hole in the Wall ” – Leslie Nichols, bad-ass producer for Austin City Limits
• “My dad made pitchers of whiskey sours on hot spring days when I was a kid, so I have a soft spot in my heart and in my tummy for those. I also absolutely adore the frozen mojitos that my friend Hili blends to enjoy under her sprawling Live Oak trees in her yard.” – Beautiful Wife, creative director and partner ThreeDefined
•  “A delicious, crisp champassion (or three) under the blooming wisteria at the Hotel San Jose around 5 on a lovely Saturday afternoon.  Love saving the raspberry drink accessories for last, after they’re nice and marinated by the bubbles.” – Cotton Candy, my favorite drinking buddy
•  “Just finished mowing. Having a Glissade Golden Bock from Sierra Nevada. On the front porch. Shoes off, feet up. Miles Davis on the stereo. It doesn’t get much better than this. It’s my new favorite beer.” – William Price, the professor
•  “Bacardi Dragon Berry rum.” – Chris Christian, technical marketing dude, gamer, kitty lover
•   “At the moment I am sipping a Maker’s Mark with muddled ginger and soda with a little raw sugar. Spin on the Maker’s Mark Press. Try it! The ginger gives it some nice heat.” – Cliff Hieronymus
•  “What spring sun?” – Kim Ponto, Grumpy Graphic Designer, TenFour in Portland
•  “A classic: a Tall Tanqueray & Tonic made by my dear friend, Teresa.” –  Abbie McCarthy Kendall, PR genius
•  “Mojito” Laura Pevehouse Thomas, social media smarty  
•  “Sangria!” – Lindsey Weinberg Tishgart, Strategic PR and Communications Consultant at FOLIO Communications
•  “Bulleit bourbon over crushed ice.” – John Wade Moody, not to be confused with a temperamental Western film star  
•  “French rose, mojito, or Mexican beer… kinda depends on the vibe and if there is food.” – Garrett Beauvais, money guy and bon vivant
•  “Skinny Margaritas: Marg minus about 500 of the calories…so good & fresh. (Calorie reduction claim not validated, but it’s what I like to think)” – Stacy Hower, marketing genius

This is an incredible list of drink that will keep me busy for several spring nights in the backyard and gorgeous patio bars around Austin. Thanks so much to all the contributors for sharing your favorite spring drinks.

Try a few of these and let me know what you think. What is your new favorite spring drink?  

What are you drinking?

Tagged as: Gin, La Condesa, Margarita, Mojito, Perla's, Rose, Spring Cocktails