Mixology isn’t just envisioned in the hidden secrecy of pubs: spring stalls laden with mouth-watering fruits, vegetables, and herbs inspire the amateur or the seasoned bartender. Whether we rely on the classics or whether we unleash our natural vitality, the vegetable garden, the garden, and nature reach us.
Bim Cup for
Aside from the effect on the fruit, there’s nothing that can be changed in the traditional recipe for this garden party cocktail. In a goblet or tall glass, pour 7 cl of Pimm’s #1 and the juice of 1/2 lemon. Add ice cubes, top with ginger ale (or lemonade) and whatever spring inspires you: cucumber slices, pineapple cubes, strawberry slices, orange and/or lemon slices, mint or basil leaves…
Pimm’s liqueur: €17.50, available in wine shops or online at La Maison du Whiskey
pet elderberry “nat”
The scent of the lily flower evokes all the grace of spring. If you’re lucky enough to live or stay in the country, pick up eight glasses of elderflower for 4 cocktails. Crush one in a shaker with 3.5 cl of Saint-Germain liqueur, add ice cubes and shake. Pour into a Hypole, strawberry halves are added, and topped with a natural sparkling white wine, eg Festejar blanc from Patrick Bouju or cava from Clos Lentiscus. Garnish with elderberry umbel. Your guests will think you’re a bit charming.
Liquor: Available at wine merchants or in pharmacies
Frozen strawberry margherita
Once the strawberries have a bit of a fragrance, choose them that are very red and very ripe (maras des bois is recommended). For 4 people: 500 grams of washed and peeled strawberries, blended in a blender with 20 cl of 100% agave tequila, 12 cl of lemon juice, 6 cl of Cointreau and 3 tbsp of cane syrup. Add a good cup of ice cubes and blend for another 20 seconds. Serve in a pitcher with frosted fleur de sel with fleur de sel mixed with grated lemon peel, or directly into cups.
Read also: Cocktails: 10 secrets to revisit the great classics of blendology
Champagne ginger, rhubarb
A very refreshing cocktail where the stick gives the only sweet note. Peel the very tough rhubarb stalk and cut it into 4 stalks 5 mm thick and 15 cm long. Grate 30 grams of ginger and squeeze it into your hand to get the juice. Divide this juice into 4 champagne flutes, add a dash of rhubarb bitterness and fill glasses with pink champagne. Dip the rhubarb stalks in 3cm of brown cane sugar and plant them in the cups, sugar side up. Feet it right away.
Roundouli at Kamalduli Abbey: €17.99, available for take-out at Camaldulli Abbey or online at Holy Art
On a Bellini base, this cocktail can be made with European pears, but we prefer Korean pears or Chinese pears, which are juicier and can be found in Asian stores. Wash 2 or 3 pears, remove the core and stem and pass them through a centrifuge or juice extractor along with 1 whole, peeled lemon. Filter the juice and divide it into 4 champagne bottles without filling over a third, add an ice cube. Top with prosecco, cava or white champagne, and decorate the rim of the glass with a thin slice of pear rubbed with lemon juice.
Do not be afraid of raw beets, even if they dye your hands pink. Wash two large red beets and put them in a juicer or juicer. Pour the resulting juice into a mixing glass, add white grapefruit juice, 10 cl of gin and 4 tablespoons of rosemary syrup, mix well. Divide this juice into 4 large glasses containing two or three ice cubes, and cover them with sparkling water. Your vegan neighbor will love it.
Rosemary Syrup: €9.95 for 25cl Available online at Syrup de Barbeau
In a shaker, mix a few cubes of cucumber, 3 very thin peas and peas, 1 sprig of fresh tarragon and 1 tablespoon of honey. Add 7 cl of vodka or gin, 1 tablespoon of Noelle Brat, and the juice of half a lemon. Fill the ice cubes and shake them with all your might. Strain it over crushed ice in a large glass. On both sides of the rim of each cup, place an open pea so that the peas are clearly visible.
Avani and Raspberry
A cocktail for lovers, even for two. In a shaker, crush 100 grams of fresh raspberries with 4 peeled and chopped lychees. Add a few ice cubes, 12 cl white rum, 15 cl Lilith Rose, a few drops of rose water and the juice of half a lemon. Shake well. Gently rinse two large sepals with fleur de sel, carefully pour the mixture and then top with aranciata rossa (sparkling orange-red).
Lillet rosé: €16.50 available from wine merchants or online at vinatis
The field of caipirinha has no limits: all fruits suit it, and it is precisely the season of Hass avocados that begins in the spring. For 1 cup, crush half of a ripe avocado, half a lemon cut into 4, pinch of salt, 1 dash of Mexican chili sauce (or sriracha) and a few sprigs of fresh cilantro. Add ice cubes, 10 cl of tonic water, 7 cl of casha, and shake vigorously. Strain into a large glass or mug and garnish the rim with a slice of lime.
Mint Julep Passion
This revisited Southern classic will change your mojito. Julep is traditionally served in a silver goblet, but a glass goblet will do the trick. Add a few fresh mint leaves, passion fruit pulp, and 1 tablespoon of sugar cane syrup. Gently crush, then fill the glass with crushed ice and add 7 cl of bourbon or rye whiskey. Mix the mixture with a spoon and add the mint sprig.
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