7 Spring Cocktail Recipes From Local Bartenders
Looking to shake things up? Try these refreshing quaffs from Ballston's 2021 Mix Madness competition.
Over the past two weeks, seven bartenders put their mixology skills to the test in Ballston’s 2021 Mix Madness cocktail competition. After two rounds of stiff competition and even stiffer drinks, two remained to stir things up in the final round. Find all of the competitors’ recipes below, and watch the YouTube video to see who was ultimately crowned the winner.
Fresh green apple
Smoked sea salt
Muddle basil and green apple in a cocktail shaker. Add tequila, lime juice and port. Shake and pour into a rocks glass over ice. Garnish with green apple slices and a sprinkle of smoked sea salt.
The Local Oyster
2 oz. oyster-soaked gin
1 oz. thyme syrup
.75 oz. lemon juice
splash of soda water
Combine all ingredients in a cocktail shaker. Shake, then strain into a pint glass. Top with ice and a splash of soda water. Garnish with fresh thyme and lemon slices.
Serve with oysters on the half shell.
World of Beer
“Because we all have to go home at midnight.” – Michael Scott, bartender
1.5 oz. Rittenhouse rye
.75 oz. fresh lemon juice
.75 oz. simple syrup
Beale’s gold lager
Shake and strain the first three ingredients into a copper mule mug. Top with equal parts ginger beer and Beale’s gold. Garnish with a lemon twist.
Copa Kitchen & Bar
Spanish citrus gin
Lemon peel for garnish
Mix first two ingredients. Pour over ice and serve with a mint sprig and a twist of lemon peel.
The Bronson Bramble
1.25 oz. Hendricks Orbium gin
1 oz. Thin Man Brewery Minky Boodle Raspberry sour syrup
½ oz. fresh squeezed lemon juice
Lemon peel and blackberries for garnish
Muddle three blackberries in a cocktail shaker. Add gin, sour syrup and lemon juice. Shake and double-strain into a double rocks glass packed with pebble ice. Garnish with lemon peel and 2 ripe blackberries.
Ballston Tea Party
True Food Kitchen
1.5 oz. cactus blossom tea syrup (True Food makes this inhouse)
1 oz. grapefruit juice
½ oz. lime juice
1.5 oz. butterfly pea flower gin (True Food makes this inhouse)
Splash of soda water
Shake cactus blossom tea syrup with grapefruit juice and lime juice. Strain into a glass over ice. Top with butterfly pea flower gin and a splash of soda water. Garnish with mint and orange.
Flores de Cerezo
1.5 oz. Cardenal Mendoza Brandy (Solera Gran Reserva)
½ oz. Licor Cuarenta y Tres (Licor 43)
Valle de Jerte cherries
5 dashes rose petal bitters
.25 oz. lavender honey
½ oz. fresh lime juice
Muddle cherries and mint in a cocktail shaker. Add brandy, Licor 43, lavender honey and lime juice. Add ice and shake well. Double strain into a coupe glass and garnish with dehydrated lime.