Local restaurants are spilling the recipes to their fresh spring cocktails (and mocktails!) to help you elevate happy hour at home.
PHOTO BY ISRAEL PALACIO
“Just because you may not drink alcohol doesn’t mean you don’t want something special to sip on. I created this no-ABV cocktail for that very reason. The aromatic effect of the rosemary complements the citrus notes in the El Guapo bitters tonic syrup perfectly.”–MARISA JOHNSON, BAR MANAGER, THE PLOT
THE NON-ALC G&T
Pour 2 oz. Seedlip Grove 42, ½ oz. El Guapo bitters tonic syrup and 4 oz. sparkling water in a glass of your choice. Top with ice. Tap a rosemary sprig on the back of your hand several times to release the oils and tuck into the glass. Garnish with a lemon wedge.
The Plot, Oceanside, 442.266.8200, theplotrestaurant.com
PHOTO COURTESY OF SDCM
“The Dirty Verde draws guests in with its bright green color and contrasting paprika oil on top. I like to say its flavor profile is like a ‘tequila salad.’”–CLAIRE ROSE SEXTON, BEVERAGE DIRECTOR, KETTNER EXCHANGE
DIRTY VERDE
In a cocktail shaker, combine ¾ oz. freshly pressed lime juice, ½ oz. simple syrup, 2 oz. cucumber juice, 1 oz. Ancho Reyes verde chile poblano liqueur and 1 oz. Herradura blanco tequila. Shake with ice and serve garnished with paprika oil.
Kettner Exchange, Little Italy, 619.255.2001, kettnerexchange.com
PHOTO: COURTESY OF LIONFISH FOR CLIQUE HOSPITALITY
“This is a light, bright and tasty take on a classic sour using fresh, local and seasonal ingredients. The Garden’s aromatics give you a strong sense of the herbaceous notes in the cocktail.” –DON HOANG, GENERAL MANAGER, LIONFISH MODERN COASTAL CUISINE
THE GARDEN
In a cocktail shaker, combine 1 ½ oz. Tito’s vodka, 1 oz. fresh cucumber juice, ¾ oz. lemon juice, ¾ oz. simple syrup, ½ oz. St-Germain elderflower liqueur, ¼ oz. green chartreuse, 2 basil leaves and an egg white. Reverse dry shake and fine-strain into a martini glass. Garnish with a cucumber fan and basil leaf, and top off with 4 dashes angostura bitters.
Lionfish Modern Coastal Cuisine at Pendry San Diego, Gaslamp Quarter, 619.738.7200, lionfishsd.com
PHOTO: BY JAMES TRAN
“Developed in Brooklyn, N.Y., and inspired by the movie Hugo, The Lumiére is a classic signature cocktail. The green chartreuse and citrus create a bright flavor profile, and it is a Wolfie’s fan favorite.”–TINA HESCHKE, GENERAL MANAGER, WOLFIE’S CAROUSEL BAR
THE LUMIÈRE
In a shaker tin, combine 1 ½ oz. London dry gin, ¾ oz. elderflower liqueur, ½ oz. green chartreuse, ¾ oz. lime juice and 1 dash orange bitters. Add ice and shake for 10 seconds. Strain into a chilled goblet and garnish with Luxardo cherry.
Wolfie’s Carousel Bar, Little Italy, 619.255.7533, wolfiescarousel.com
PHOTO COURTESY OF CLIQUE HOSPITALITY
“Springtime inspires me to create refreshing sips with bright colors. Spring Buzz catches the eye with its orange hue, and it’s the most fun way to drink down a serving of veggies.”–GAIL WESTMORELAND, FOOD AND BEVERAGE MANAGER, SERẼA AT HOTEL DEL CORONADO
SPRING BUZZ
Muddle a few fresh dill sprigs in a shaker. Then, add 1 ½ oz. Tanqueray gin, 1 ½ oz. carrot juice, ½ oz. lemon juice and ½ oz. simple syrup. Shake with ice. Double-strain into a Collins glass of fresh ice. Garnish with a carrot ribbon and dill sprig.
Serẽa at Hotel del Coronado, 619.435.6611, sereasandiego.com
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