The weather is starting to get warmer, so there’s no better way to enjoy a sunny day in your backyard or toast to the perfect brunch with friends (virtual or IRL!) than with these simple springtime cocktails from CIROC, Johnnie Walker, Tanqueray and more. Check below for our exciting recipes.

GARDEN SPRITZ
Created by Mixologist Lauren Davis

 Ingredients:

• 1.5oz Tanqueray No.TEN
• .75oz Hibiscus Syrup*
• Club Soda

Glassware: Copa or Wine Glass

Garnish: Grapefruit Wheel

Preparation: Build ingredients in glass. Add ice. Top with club soda and stir. Garnish with grapefruit wheel.
*Hibiscus Syrup:

• Seep 1-2 hibiscus tea bags in 1 cup of hot water
• After 5 minutes, remove tea bags
• Add one cup of sugar and stir until it dissolves
• Syrup can be refrigerated for up to one month

JOHNNIE WALKER LEMON HIGHBALL
Created by mixologist Aidan Bowie 

Ingredients:

• 1.5 oz Johnnie Walker Black Label
• 4.5oz Fever Tree Soda Water
• 1 Lemon Wedge Squeezed

Glassware: Highball

Garnish: Lemon Wedge

Preparation: Combine ingredients in a highball glass over ice and stir. Garnish with a lemon peel.

CÎROC CITRUS SUNRISE
Spring into summer early with CÎROC’s new limited-time offering — CÎROC Summer Citrus

Ingredients:

• 1.5 oz CÎROC Summer Citrus
• 3 oz Orange juice
• 1 oz Cranberry juice or pomegranate juice

Glassware: Highball or Rocks
Garnish: Orange Wedge

Preparation:

1. Add the CÎROC citrus, and orange juice into a highball filled with ice.
2. Top off with pomegranate or cranberry juice and garnish.

CÎROC POMEGRANATE SPRING FEVER
Ingredients:

• 1.5 oz. CÎROC Vodka
• .5 oz Pomegranate Syrup
• .5 oz Blood Orange Syrup
• .75 oz Lemon Juice
• 2 dashes of Aromatic Bitters

Method: Shaken
Glass: Coup
Garnish: Manicured Lemon Swath

Preparation:

1. Add ingredients to a cocktail shaker with ice.
2. Pour into a coupe glass and garnish with manicured lemon swath.

HARPER SPRING THYME
Ingredients:

• 1.5 oz I.W. Harper
• .5 oz Peach Liqueur
• .5 oz Lemon Juice
• .5 Thyme Syrup
  • 12 Thyme Sprigs
  • 1 cup granulated sugar
  • 1 cup water
• Club Soda (to top off)

Glassware: Highball glass
Garnish: Thyme spring, peach slice

Preparation:

• Thyme Syrup
  • Boil water in a saucepan, add thyme and sugar, stirring until dissolved.
  • Take off heat, and allow to cool for 30 minutes. Fine-strain into an airtight container (it can last up to a week, refrigerated).
• Final Cocktail
  • Combine all ingredients (except club soda) into a shaker tin, shake, and double-strain into an ice-filled highball glass.
  • Top with club soda.

BUCHANAN’S SPRING FLING JULEP
Ingredients:

• 1.5 oz Buchanan’s Special Reserve
• 1.5 oz Cantaloupe Juice
  • .5 cup cantaloupe melon chunks blended until smooth, then strained yields about 4 oz juice
• 1 sugar cube
• 8 mint leaves + 2 sprigs for garnish
• Melon balls for garnish
• Crushed ice

Glassware: Julep cup or small juice glass
Garnish: Melon balls

Preparation: 

• Muddle mint and then .5 oz cantaloupe juice and sugar in the bottom of your cup.
• Add ice halfway up your cup then add 1 oz whisky and another .5 oz cantaloupe juice, stir until cup is chilled.
• Fill cup to overflowing with ice, and drizzle the remainder of the whisky, then cantaloupe juice over the top.
• Garnish with mint sprigs and melon balls.

BLANCO COCO
Ingredients:

• 1.5 oz Tequila Don Julio Blanco
• 1 oz Vita Coco Coconut Water
• 1/2 oz Fresh Lime Juice

Preparation:

1. Combine Tequila Don Julio Blanco, Vita Coco Coconut Water, and fresh lime juice into a cocktail shaker with ice. Shake well.
2. Strain contents into a rocks glass over fresh ice and garnish with a lime wheel.

MAID IN SCOTLAND
Created by Mixologist Eric Ribeiro 

Ingredients:

• 1.5 oz Singleton 12 Year Old
• 0.75 oz Lime Juice
• .5 oz Simple Syrup
• 3 Slices of Cucumber
• 3 to 4 Mint Leaves

Glassware: Rocks
Garnish: Cucumber, Mint

Preparation: Add all ingredients into a shaker, gently muddle the cucumber and mint. Add ice and shake until chilled. Strain into a rocks glass and garnish.

BAILEYS DELICIOUSLY LIGHT FROTHY COFFEE
Ingredients: 

• 2.5 oz Baileys Deliciously Light
• 2 oz espresso
• 2/3 cup frothy milk

Preparation: 

1. Combine Baileys Deliciously Light and espresso into a coffee mug.
2. Heat up your milk and blend/whip until frothy.
3. Top your coffee and enjoy.