Springing Up Winter Cocktails

Summer Manhattan

Summer Manhattan

All photos by Danielle Macdonald. 

Some of us are done with winter and are dying to pack away the heavy coat and reach for the swimsuit.  Just hold that thought, and before reaching for the sun lotion, consider the beauty of spring.  Flowers begin to bloom and frowns on cold weary faces are replaced with a glimmer of a smile. Bar terraces open, minus the heat lamps, and people start ordering  lighter drinks, willing the sun to shine and life to be peachy once more. Okay, that’s a little extreme but there is something about spring, that gets the streets buzzing and the cocktail bars humming.

The following cocktails are often associated with the cold winter months, but they're getting a spring makeover. Armed with the right ingredients, you will be skipping down the street to the tune of "Let’s Do It" (the Ella Fitzgerald version), throwing off that coat and indulging in these refreshing cocktails before you even have the time to say “farewell, winter”.

Negroni Sunlight

Negroni Sunlight

Summer Manhattan

Try Mike Vacheresse’s delightful, citrusy version of a Manhattan, from Brooklyn’s Travel Bar (via New York Cocktailsby Amanda Schuster)

Stir all ingredients with crushed ice, strain and pour into a coup glass. Express the twist over the drink, rub it peel side down around the rim and discard.

Negroni Sunlight

The traditional vermouth ingredient has been replaced with a lighter, dryer white wine and a rosey gin.

Place all ingredients in a rocks/Old Fashioned glass and add ice. Stir until well-chilled. Garnish with orange peel.

Toddy’s Spring Break

Toddy’s Spring Break

Toddy’s Spring Break

This cocktail has the heat of a traditional toddy but the taste of spring and summer.

  • 3 ounces/90 mL dark rum
  • 1/2 ounce/15 mL Spiced Demerara Syrup (prepare traditional 1:1 syrup with demerara sugar and spices such as cinnamon, clove, cardamom and star anise. Cool and strain before using.)
  • 2 ounces/60 mL hot mint tea
  • garnish: mint sprig

Make a cup of hot mint tea and pour into a thick mug or glass.  Add spiced demerara syrup and rum. Stir to combine. Garnish with mint.