Spring is just a couple of weeks away which means it’s time upgrade your cocktail game. Also ahead is St. Patrick’s Day (3/17), and National Cocktail Day (3/24), so get creative and master your hidden bartender skills. Mixologist Tomas Delos Reyes (Standard Hotel Bar, Jeepney Restaurant) has made this a bit easier by sharing his new spring libations with us.

With seasonal ingredients such as guava nectar, lime juice, velvet falernum, pineapple and jalapeño, you can enjoy these cocktails throughout the warmer months.

ST. PATRICK’S DAY COCKTAIL
Nick of Thyme

1.5 oz Don Papa Rum

0.5 oz Fresh Kiwi Puree

0.5 oz Fresh Lemon Juice

0.5 oz Agave Nectar

0.25 oz Thyme Liqueur

*Herbal and light with hints of sweetness, the Nick of Thyme is easy to drink and makes for the perfect mid-afternoon pick me up.

Combine all ingredients in a shaker, add ice and shake vigorously

Finely strain into a large rocks glass over ice and garnish with a slice of fresh kiwi

SPRING COCKTAILS

Avalon Awakens

2 oz Don Papa 7

10 oz Pineapple Juice

¾ oz Lime Juice

¼ oz Velvet Falernum

½ oz Ube Syrup

In a cocktail shaker, add Don Papa Rum, pineapple juice, lime juice, velvet falernum, Ube syrup* and fill with ice

Shake and strain into high ball glass over ice

Garnish with a Pineapple wedge and straw

Botanica Obscura

2 oz Don Papa 7

¾ oz Lemon Juice

¾ oz Hibiscus Syrup

1 Dash of Mole Bitters

In a cocktail shaker, add Don Papa Rum, lemon juice, hibiscus syrup and mole bitters

Add ice and shake

Strain into a cocktail glass

Garnish with an edible flower

Decanso Bloom

1.5 oz Don Papa 7

¾ oz Unfiltered Sake

½ oz Lime Juice

½ oz Simple Syrup

3 Honeydew Spheres

In a cocktail shaker, muddle 2 melon spheres

Add Don Papa Rum, sake, lime juice, and simple syrup into shaker

Fill with ice and close shaker

Shake and strain into a cocktail glass with half of a cup of ice

Spear and garnish with the remaining melon sphere.

Jungle Nectar

1.2 oz Don Papa 7

1 oz Guava Nectar

½ oz Pandan Simple Syrup

¾ oz Lime Juice

1 Jalapeño Disc

1 Dash Peychaud’s Bitters

In a cocktail shaker, muddle jalapeno disc

Add Don Papa Rum, guava nectar, Pandan simple syrup, lime juice and Peychaud’s bitters

Add ice and shake

Strain into a rocks glass over ice

Top with ginger ale

Garnish with a lime wheel