Spring Cocktail Recipes from Mr. Booze

Mr. Booze’s 2013 Spring Cocktails


Take Your Shoes Off & Have a Drink!

 I’m an outside, barefoot, walk around the yard, drinker.  After a hot day pulling weeds, or washing the car, or driving around to dry-cleaners and crowded malls, there’s nothing I love more than pouring a fatty around sundown and hanging in my yard.  Sprinkler’s on; neighbors stroll over;  you have the night (or at least a couple hours) ahead of you.  Something cold in a glass, and I’m all set.  Here are a few delightful warm-weather drinks that will be perfect on the balcony or while wandering your lands.

Mi Amor

 It all can’t be margaritas when you pour from a bottle of tequila, and while we have some very good tequila recipes on site, I found the Mi Amor to be an excellent  tequila cocktail, and one you could proudly pour now that the weather’s warm.  You build this drink in a double rocks glass, so there’s no shakers or pitchers to clean at the end of the night.  Leave the fixings out on the counter, or patio table, and you can make them as your guests make their appearances.  Rich, frothy, tangy and spicy, this cocktail goes with food, or can hang on its own as just a straight up drink.
Here we go -
  • 2 oz tequila
  • 1/2 oz creme de cassis
  • 1/2 oz fresh lime juice
  • ginger beer to fill
In a fat rocks glass that’s filled with ice, pour tequila, cassis, lime juice, then stir.  Fill with ginger beer & garnish with a lime wedge.  Prepare to make more.

Chipotle Cherry Margarita

It’s a fun drink that has a lot more going for it then I’d have thought …until I made one.  This is a great drink to make if you’re not expecting a large crowd.  Sitting next to a bowl of fresh salsa & chips, this cocktail begs to be made and sipped, say around 5pm, on a warm night when you’re able to blend and not feel rushed.  Cherries are starting to hit, and I love ‘em, so this bumped to the top of my try-list after reading about it in a cooking magazine.  A combination of tart & smoky, this is a good snack drink but not one I’d lean on if I had to keep making them for a gathering.  If you’re a fan of the hot-sauce, try this one.  You’ll need to pit a bag of cherries.
Here we go -
  • 1 cup pitted cherries
  • 2 1/2 oz tequila
  • 1/4 simple syrup
  • 1 -2 (depending on your taste) tsp of chipotle hot  sauce (I use TX Pete’s)
  • cup ice
  • smoked salt, if you can find it…but coarse salt will work
Blend everything but the salt in a blender.  Rim a margarita or large wine glass with the salt.  Fill glass & garnish with a couple cherries or a slice of hot pepper.

Grapefruit Margarita

I love lime juice, but let’s face it, it gets kind of overused in warm weather cocktails.  A simple solution which truly changes the flavor and vibe of a drink is to substitute grapefruit juice.  Here’s a quick ‘n easy recipe for a bastardized margarita I love!
Here we go – (she’s a big one)
  • 3 oz tequila
  • 2 oz Grand Marnier
  • 2 oz fresh lime juice
  • 6 oz fresh grapefruit juice (pink is best)
  • 1 oz+ simple syrup (to taste … I like ‘em kinda sour)
Grapefruit wedges & coarse salt on the rim as garnish.  Mix one up in an ice-filled cocktail shaker.  Pour into one of those giant margarita glasses that take up too much room in your kitchen cabinet.

The Paloma

Another wonderful use for the grapefruit hiding out in your bottom refrigerator drawer, the Paloma cocktail is extremely popular south of the border.  Be carefu, ’cause you’ll wanna drink them like a cold beer in the summer. Yet another gulp-able cocktail that drinks well with grilled food.
  • Here we go -
  • 1/4 cup grapefruit juice
  • 1/4 cup tequila
  • 1/2 oz lime juice
  • 1 tsp sugar
  • club soda to fill

Rim a hi-ball with a grapefruit wedge, then rim w/ coarse salt.  Pour 1/4 cup fresh grapefruit juice w/ ½ oz lime juice & 1 tsp sugar, stir till sugar is dissolved.  Add 1/4 cup good tequila, stir again. Fill glass up with cracked ice, then fill with club-soda. Stir again, throw a wedge of grapefruit on the rim and enjoy.

Kentucky Blizzard

I tripped over this one while perusing MadeMan.com & quickly figured it was worth a try.  The cocktail kind of goes against my “classic” intuitions, but … the ingredients are all old-school, and I was thirsty. Thirst more than quenched, I sipped my next and found the drink to solidly hold its own against the 85 degree night and was easily able to compliment the Sammy Davis Jr. I had on the phonograph.  Bourbon’s a good pal of mine, and he didn’t at all mind putting on some cranberry socks for the evening.  Try it and trust me, this is a great patio cocktail.
Here we go -
  • 1 1/2 oz bourbon
  • 1 ½ oz cranberry juice
  • 1/2 oz lime juice
  • 1/2 oz grenadine
  • tsp. sugar
Shake with crushed ice until ice-cold in a shaker, pour into a double-old-fashioned glass. Garnish with a slice of orange.

Cold Irish

Takes about eleven seconds of pre-prep because you have to mix a little cold coffee with a little whipped cream & Creme de cacao, but boy is she worth the effort. This is a spring dessert cocktail and one that goes exceptionally well with a full stomach. Pour your guests one after dinner or at the tail end of the evening as a sweet period on the evening’s sentence. This is the kinda drink you make for the pure fun of it. “Tis sweet, so be careful.
Here we go -
  • 1 1/2 oz Irish Whiskey
  • 2 tsp. Irish Mist Liqueur
  • Whipped cream mixed with a little Creme de’ cacao & cold coffee. It doesn’t’ have to be thick because you’re going to want it to seep down into the drink.
Add whiskey & liqueur into an ice-filled (not too high) tall glass. Add club soda to near the top, leaving room for the whipped-cream concoction. Pour the whipped cream mixture on top and lightly stir with a stir stick.

Pimm’s Cup

My roommate in college drank Pimm’s Cups after returning from England on summer break. He made them in the dorm room to impress girls when they came by. I thought they were as pretentious as he was, but cocktails are cocktails so I too indulged. I started drinking them again a summer or two later while in California. I decided there that this was a great cocktail and one which allowed me to still socially function after three. At 25% alcohol, Pimm’s #1 is a gin based, herbal spirit which balances between a fruity and an herbal taste that won’t clobber you if you have more than one drink. Slightly bitter, slightly sweet, slightly fruity, the Pimm’s Cup is a great call for an early Easter supper cocktail or any slightly warm weather function.

Here we go –

  • 2 oz Pimm’s #1
  • 7-Up or ginger beer (truly, a matter of taste)
  • Cucumber and lemon peel as garnish

In a tall, ice-filled glass, pour Pimm’s #1, then fill to top with your choice of either 7-Up or ginger beer. Garnish with a thin slice of peeled cucumber and a lemon peel.

Daisy de Santiago

It sounds “new,” doesn’t it? I just can’t fight the good fight any longer and will occasionally introduce cocktails on this site that are new. Rest assured, I will draw the line at trendy. If I truly feel a drink has stamina and should very well be around for the next 50 years, I’ll stamp it after, of course, drinking one or three myself. The Daisy de Santiago’s a sour, but the addition of yellow chartreuse adds an herbal element that, to me, tastes more of spring than summer. This is a playful cocktail, full of ice-cold spring promise.

Here we go –

  • 2 oz white rum
  • 1 oz yellow chartreuse
  • 2 oz lime juice
  • 2 tsp simple syrup
  • lime wedge, mint sprig, club soda

Gently shake with cracked ice, the rum, juice and simple syrup. Strain into iced rocks glass, then float the chartreuse on top. Pour to fill with club soda, then garnish with a lime slice and mint sprig.


Ahhhh, the good old days. Here’s a pretty simple spring & summer refresher that uses bottled lime juice as its sweetener. I actually like Roses juices and completely get why they were so popular during the 1960’s. People knew how to squeeze fresh fruit juices back then, but the almost artificial tang poured from a Martian green bottle of Roses Lime Juice added, and still adds, a zip to your drink that can be as refreshingly welcomed as a frozen Popsicle on a July evening. I realize bartenders and cocktails are all about “fresh” ingredients today, but here at Mr. Booze, we like to shine the spotlight on the golden flavors of the past. You can have a fresh avocado, cucumber martini next time you go to the trendy bar. Right now, take a trip back 40+ years and taste a true sweet & sour throwback.

Here we go –

  • 1½ oz vodka
  • ½ oz Cointreau or Triple Sec
  • ¼ oz Roses lime juice
  • Dash of cranberry juice
  • Slice of lime for garnish

Shake till chilly-willy with cracked ice in a shaker. Strain into chilled cocktail glass.

Mint Julep

On the first Sat. in May, know what you’re doing behind the bar. Beyond cliché’, I truly feel that having a Mint Julep and watching the Kentucky Derby is one of life’s affordable luxuries that you’d be foolish not to partake in. With such a minimum of effort, you can entertain in the home and, depending on the horses, make a great May Saturday afternoon. Even just sitting around a kitchen table watching the Derby on a tiny television set can be loads of fun as long as it’s accompanied by an ice frosted glass thick with crushed ice, bourbon and crushed mint. It’s not a 3 hour party you’re committing to, it’s a one hour race complete with the pre-race show and 2 Mint Juleps per person, tops. When made properly, this drink sings. You will love it, I promise.

Here we go –

  • 2 ½ oz bourbon
  • 8 sprigs of mint
  • 1 tsp of sugar
  • Crushed (almost to the point of powder) ice.

Get an ice crushing machine or a good blender set to crush ice and prepare enough for two fat old-fashioned glasses. Before you add ice to glass, muddle 8 sprigs of mint with teaspoon+ of sugar, till pasty in the bottom of the glass. Fill the mint and sugared glasses with ice to the rim and then pour your bourbon over top. Stir with short straw till drink is mixed. If we have as good a race as we did last year, you’ll remember the drink till next Derby.

French 75

Sometimes, even Mr. Booze is late to the party and boy, was I late to this one. I’ve only very recently been turned on to this absolute classic, and I wanted to rush it to your attention in time for spring. Champagne, as an addition, makes most cocktails ideal for a late spring brunch or perfect to stroll the back patio with on cool evenings. Like the Sidecar, the French 75 has World War One connections, probably being named after a WWI artillery gun. Returning French pilots, familiar with the guns deadly potency, demanded a drink equally disarming and were given one. You can substitute gin for the brandy. Mr. Booze prefers the brandy.

Here we go –

  • 1/2 oz lemon juice
  • 1 oz Brandy or Gin
  • 1/2 oz Cointreau
  • Champagne

Add lemon juice, Brandy or Gin, Cointreau to a shaker or pitcher with a bit of ice, stir or shake till cold. Strain contents into a champagne flute and top with champagne.

Milk Punch

Stay with me here. This is a milk-based cocktail that may require a bit of bravado to try…but I promise, if you have the chops, you’ll love it. This is a great brunch cocktail and is quite popular in the great state of Texas. A great drink for any season besides summer (who drinks milk when it’s hot?). I like this one in the early evening when it’s cool outside but you can still enjoy the weather. The smoky sweetness of bourbon combined with the sugar sweetness of the leche is quite a unique cocktail experience that coats as it soothes. It works wonderfully with comfort foods. Build strong bones while knockin’ ‘em back.

Here we go –

  • 1 ½ oz bourbon
  • 1 tsp fine granulated sugar
  • 6 oz milk

Add above ingredients in a shaker with plenty of cracked ice. Shake till frothy and icy cold then pour everything into a highball glass, dust with nutmeg and get ready for a wonderful surprise.