A super colorful cocktail can lift guests’ spirits and brighten up a chilly spring day. They’re also eye candy for Instagram feeds. We’ve collected seven cocktail recipes in every hue of the rainbow for drinks that taste as good as they look.
Garden City
(shown atop)
1 ½ oz. Empress 1908 gin
1 oz. Grapefruit juice
½ oz. Lemon juice
½ oz. Lychee simple syrup
Soda to top (optional)
Shake grapefruit juice, lemon juice and lychee syrup on ice. Strain into a chilled Collins glass with ice. Layer the gin into the glass and top with sparkling water (optional).
The mixologists at Empress created this recipe.
Mojo Rising
1 ¼ oz. Guillotine Heritage barrel-aged vodka
¼ oz. Sweet vermouth
½ oz. Ginger syrup
1 oz. Blood orange juice
¾ oz. Lemon juice
Spicy homemade tincture (clove, anise, cinnamon)
Combine ingredients in a cocktail shaker and shake. Pour into a rocks glass and garnish with blood orange slice and maraschino cherry.
The mixologists at Katana in West Hollywood, CA, created this recipe.
Down the Rabbit Hole
1 oz. Carrot juice
½ oz. Lime juice
½ oz. Agave
½ oz. Apricot liqueur
Combine ingredients and shake. Strain into coupe glass and garnish with baby carrot and parsley.
The mixologists at Jasper’s Corner Tap and Kitchen in San Francisco created this recipe.
Jalisco Highway
1 ½ oz. Reposado Patron tequila
¼ oz. Agave syrup
¼ oz. Honey shrub
3 dashes Smoked chili bitters
Add all ingredients into a shaker except for the chili bitters. Shake until well-diluted and pour into a rocks glass. Add bitters and garnish with chili and lime wheel.
The mixologists at Dabble restaurant in the Conrad New York created this recipe.
Honey Dew You Love Me
1 ¾ oz. Humboldt Distillery organic vodka
½ oz. Fresh mint syrup
½ oz. Italicus liqueur
1 oz. Honeydew juice
1 oz. Lime
Mint sprig for garnish
Combine ingredients and shake with crushed ice. Pour over crushed ice and garnish with mint.
Recipe courtesy of @the.cocktail.bandit
Blue Lillies
¾ oz. Giffard Creme de Violette liqueur
¾ oz. Giffard Blue Curaçao
¾ oz. Hayman’s Old Tom gin
¾ oz. Lemon juice
1 Egg white
Combine ingredients and dry shake. Wet shake then double strain into coupe glass and garnish with an edible yellow lily.
Damion Allen, bartender at Prohibition Savannah, created this recipe.
Cool as a Cucumber
1 ½ oz. Empress 1908 gin
1 oz. Lemon juice
1 oz. Simple syrup
4-5 Cucumber slices
6-7 Basil leaves
Muddle the cucumber slices in the bottom of your shaker. Add the remaining ingredients and shake on ice. Strain into a chilled rocks glass. Garnish with a basil leaf and cucumber ribbon.
The mixologists at Empress created this recipe.
