The arrival of our favorite season means more than the addition of asparagus and peas to new menus — creative spring cocktails aplenty are shaking things up with fresh produce and funky-fresh ingredient combos, too! Quite possibly the only thing that’s more fun than drinking them is picking your favorite play on words to raise a glass to.
Providence, Los Angeles, California
If you thought drinking a cocktail felt good, imagine doing your part for the environment while sipping it, too! The sustainable seafood-focused fine dining restaurant Providence also has a zero-waste cocktail policy, which means bartenders like Kim Stodel get to employ creative methods to re-use leftover produce from the kitchen instead of buying new fruits or veggies. Drink yours with the Peas and Thank you, a new cocktail made with mezcal, bonal, lemon, pea tendril, and mint. Make a reservation at Providence.
CBD Provisions, Dallas, Texas
Put a little “sprig” in your step with Tea Thyme, featuring housemade thyme-infused gin, French amer, gentian liqueur, lemons, and thyme. Bar manager Eric Brooks infuses his own spirits and chose the herb for spring to give an earthy balance to the bright citrus of the lemon and bitterness of the liqueur. Make a reservation at CBD Provisions.
Tanuki, Miami Beach, Florida
In Japan, the fox-like dog Tanuki has mystical powers, but those who’ve tried anything on bar manager Thomas Latosone’s list will say you don’t need a trip to the island nation for some magic. His latest concoction includes the Shichigosan, combining fresh spring produce including housemade cucumber and celery soda and strawberry-infused Tio Pepe sherry, in addition to grappa, Asian pear puree, housemade grenadine, and lemon. Make a reservation at Tanuki.
Coquette, New Orleans, Louisiana
It’s apropos that Coquette’s “beer and booze guy” Christopher Brian’s latest concoction combines corn with spirits — the NoLo hot spot is located in the Garden District, after all. The Cancha Con Pisco uses corn cob-infused Pisco Portón Mosto Verde, corn milk, lime juice, fennel oil, and lightly dusted roasted corn salt for a savory refreshment that evokes summertime BBQs. Make a reservation at Coquette.
Arbella, Chicago, Illinois
What good is indulging without a little flourish? Arbella takes all the work out of classic Peruvian bottle service for the Chilcano. In South America, it’s assembled by guests who are given small amounts of pisco, ginger ale, bitters, lime, simple syrup, and ice. In the Windy City, diners are presented with a bottle to be poured over verdant green cubes of housemade kiwi-cucumber ice. It’s the perfect blend of sweet and sour flavors combined with fresh herbal notes. Make a reservation at Arbella.