Spring Cocktails

Various cocktails for a refreshing spring

Episode Transcript

Speaker 1 (00:00):
Hello, listeners, I cannot thank you enough for tuning in
for another episode of the Cocktails in Mixology podcast, a
show dedicated to all of our favorite booze. It's five
o'clock somewhere, is all I gotta say. Today's episode is
going to be looking at some favorite euro cocktails. Maybe

(00:23):
put something new in your glass. Hey, im pressure friends,
next time they come over. Ever heard of a hugo?
You'll find 'em primarily in Italy and South Tyrol. You'll
want an ounce of elder flower syrup, four ounces of prosecco,

(00:44):
one ounce of soda water, some fresh mint leaves, lime
slices and ice. Start with filling a wineglass with ice,
Add elder flower syrup, prosecco, and soda water, stur gently,
garnish with a mint and slice of lime, and enjoy.

(01:09):
The Cugo is lightly floral, bubbly, citrusy and sweet, but refreshing.
Elder flower blossoms bloom and spring, and this drink captures
their essence. It was created in the early two thousands

(01:29):
as a Northern Italian apartif alternative the Kerr Royale. You
can find those in the Burgundy region of France or
have your local bartender make you one. They'll need a

(01:49):
half ounce of krim de cassis, which is black currently
cure in four or five ounces of a champagne or
sparkling wine. They crimmed a cassis and a flute slowly
topped with chilled champagne. It's sweet, fruity with a dry,
sparkling finish. It's often served at brunches, weddings and garden parties.

(02:15):
It's named after Canon Felix Kerr, a French mayor who
popularized the simpler curR with white wine. Pim's cup from
the UK has two ounces of Pems number one, this
is a gin based fruit liquere, and four ounces of
lemonade or ginger ale, typically garnish with cucumber, strawberries, mint

(02:40):
orange slices. You'll also need some ice. Fill a high
ball or large glass with ice and fruit. Pour in
pims on top of a lemonade or ginger ale, stir
gently in garnish. It's herbal fruity, lightly spiced and effervescent.

(03:02):
It's the unofficial drink of British summer. They start appearing
in springing it cricket matches and picnics. Pim's number one
was created in eighteen forty as a digestive tonic. Next,
let's take a look at some Asian inspired spring cocktails.

(03:23):
The Umishu spritz from Japan is a two ounce umishue,
which is sweet plum wine, three ounces of soda water,
a half ounce of lemon juice. Optionally, you'll need ice
and a lemon wheel for garnish. Fill a rock's glass
with ice, pour umishue and lemon juice over and top

(03:47):
with soda and stir. It's sweet, lightly sour with floral
plum notes, and it's refreshing. Umishu is often made in
early spring with plum blossoms bloom It Misue dates back
to the seventeenth century Japan and is also used in
traditional home remedies. The lii Chi martini comes from China

(04:14):
in Southeast Asia. Take two ounces of vodka, one ounce
of lie chi juice or syrup from canned lie cheese,
and a half ounce of lime juice. You'll need ice
and a whole lie chi or lime twist for garnish.
Shake all ingredients and a cocktail shaker with ice strain

(04:37):
into a chilled martini glass. It's sweet, floral, silky, and
exotic lie cheese bride and floral taste mirrors springs freshness.
It was popularized in Western bars in the nineteen nineties,
now a modern classic with Asian flare. The basil smash,

(05:00):
a tie inspired twist, requires two ounces of gen, one
ounce of lime juice, three quarter ounce simple syrup, and
a handful of fresh tie basil. Muddle basil syrup with
lime juice and a shaker. Add gin and ice and
shake it hard, double strained into a coop or rocks glass.

(05:24):
Its citrusy, herbaceous and spicy sweet vibrant green herbs like basil,
thrive in spring. The original gin basil smash was created
in Hamburg, Germany, in two thousand and eight, but this
tie version uses spicier, more anis Ford basil. Here are

(05:47):
some North American delights. The mint julip from the United
States Southern areas takes two ounces of bourbon, eight to
ten fresh mint leaves, a half ounce of simple syrup
and crushed ice. Muddle mint and syrup into a julip
cup or rocks glass. Add bourbon and fill with crushed ice.

(06:10):
Stir until frosty, and garnish with a mint bouquet It's cool,
minty and has a strong bourbon backbone. They're traditionally served
during the Kentucky Derby in May. Over one hundred and
twenty thousand julips are served at Churchill Downs each Derby weekend.

(06:34):
Have you ever heard of a rhubarb collins? Take two
ounces of gin, one ounce of rhubarb syrup, three ounces
of lemon juice and club soda to top. Take your gym,
syrup and lemon with ice and strain it into a
Colin's glass over fresh ice, top with soda and garnish

(06:57):
with rhubarb, ribbon or lemon. Its tart, citrusy, and botanical.
Rhubarb is one of the first spring vegetables. Rhubarb's color
and acidity make it ideal for infusions and syrups. Next up,
try a clover club. Take two ounces of gin and
three quarter ounce of lemon juice with a half ounce

(07:19):
of raspberry syrup and one egg white dry. Shake all
ingredients first, then shake with ice, double strain into a
coupe glass. They're creamy, tart, and sweet with berry brightness.
The delicate color and fruit flavor evoke blossoming flowers. They

(07:40):
originated in a Men's Club in preprohibition Philadelphia. Next up
for some South American zests, Starting with the Caparinia prima
vera from Brazil. Take two ounces of kachika, a half
ounce lime cut into wedges, two teaspoons of sugar seasonal

(08:00):
fruits like strawberries, ki weed, and passion fruit. First, muddle
lime and sugar with chopped fruit in a glass. Fill
with ice, and add the kachika. Stir well and garnish
with fruit slices. It's fruity, bright, tangy, and run forward.
It showcases ripe spring produce and fresh herbs. Capperinias are

(08:25):
Brazil's national cocktail, often adjusted for local harvests. How about
a Pisco sour from peruur Chile. Take two ounces of pisco,
one ounce of lime juice and three quarter ounce simple syrup,
one egg white and three drops of bitters. Shake without ice, Dry, shake,

(08:46):
then with ice, strain into a cube or old fashioned
glass and add bitters on top of the foam. Its citrusy, floral,
smooth and creamy. The lime and episco's floral aroma suit
warmer days. Both Peru and Chili claim this cocktail as
their own national treasure. How about some cocktails from down under.

(09:11):
The lemon myrtle sprits from Australia. Take one ounce of
lemon myrtle syrup or liqueur, one and a half ounce
of gin or vodka with soda, water or sparkling wine
and a lemon wheel. Combine spirit and syrup over ice
in a wineglass, top with bubbles and stir gently. It's

(09:32):
lemon zesty, earthy, and the lightly floral. The limon myrtle
blooms in late spring. It's highly aromatic. Limon myrtle is
a native aboriginal bush food with medicinal uses. I'd like
a kiwi moheito. Take two ounces of white rum, a

(09:53):
half ounce of kiwi peeled and muddled, three quarter ounce
of lime juice with a half ounce of simple syrup.
You'll need mint leaves, soda, water and ice. Muddle kiwi
and mint, add rum syrup, lime juice and shake strain
into an ice filled glass and top with soda. It's sweet,
tart and juicy and minty. The kiwi fruit reaches peak

(10:17):
season in the southern hemispheres. Spring Kiwis are actually native
to China, but are a national symbol of New Zealand. Unfortunately,
that's all the time that we've got for today's episode
of Cocktails and Mixology. What are you drinking next? Whatever
it is, drink responsibly and I can't thank you enough

(10:38):
for listening. Until next time.