Drinks for Spring
“At Brasserie JO, in Boston, Massachusetts, we celebrate spring with mixed drinks that are light and refreshing and made unique with our own house-made syrups. Our Bloom Berry alcohol-free mocktail turns lemonade into a sophisticated drink for adults with a touch of black pepper flavor. Whiskey is popular year-round, and in spring we like a little sweetness in our Sweet Talk whiskey cocktail with vanilla and honey. Floral touches in cocktails are a new trend to be found in our Spring Fling vodka cocktail with lavender-infused syrup.”
O Wind, If Spring comes, can Summer be far behind? 
Bloom Berry Mocktail
- Servings Makes 1 drink
Ingredients
- 59 ml (2 ounces) lemonade
- 30 ml (1 ounce) Black Pepper Syrup (see recipe below)
- Splash of Soda
- 2-3 mint leaves
- 1 heaping teaspoon blueberries
- Lemon wedge
Black Pepper Syrup
Makes 177 ml (¾ cup)
100 grams (½ cup) sugar
10-15 whole black peppercorns
In a small saucepan combine the sugar, peppercorns, and 118 ml (½ cup) water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow to cool, then cover and refrigerate.
Preparation
In a shaker combine the lemonade, Black Pepper Syrup and mint. Muddle the mixture to mix it and lightly crush the mint. Pour into a tall glass filled with ice, and add a splash of soda and the blueberries. Garnish with a lemon wedge.
Spring Fling
- Servings Makes 1 drink
Ingredients
- 59 ml (2 ounces) Finlandia Vodka
- 30 ml (1 ounce) lemonade
- 30 ml (1 ounce) Lavender Syrup (see recipe below)
- 2-3 fresh basil leaves
Lavender Syrup
Makes 177 ml (¾ cup)
100 grams (½ cup) sugar
2 tablespoons dried edible lavender
In a small saucepan combine the sugar, lavender, and 118 ml (½ cup) water.
Bring to a boil, stirring until the sugar has dissolved.
Remove from heat and allow to cool, then cover and refrigerate.
Preparation
In a shaker filled with ice, combine the vodka, lemonade, Lavender Syrup, and basil. Shake well and strain into a martini glass.
Sweet Talk
- Servings Makes 1 drink
Ingredients
- 59 ml (2 ounces) Weller Special Reserve Whiskey
- 44 ml (1.5 ounces) Vanilla Bean Honey Syrup (see recipe below)
- 15 ml (.5 ounce) fresh lemon juice
Vanilla Bean Honey Syrup
Makes 177 ml (3/4 cup)
100 grams (½ cup) sugar
59 ml (¼ cup) honey
1 split vanilla bean, or substitute 1 teaspoon vanilla essence (extract)
In a small saucepan combine the sugar, honey, vanilla bean, and 118 ml (½ cup) water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow to cool, then cover and refrigerate.
Preparation
In a shaker filled with ice, combine the whiskey, Vanilla Bean Honey Syrup, and lemon juice. Shake well and strain into a martini glass.
Ben Buckley
Ben Buckley graduated from the University of Massachusetts in Amherst, where he studied at the Isenberg School of Management with a concentration in Hospitality & Tourism Management. He has been at The Colonnade Hotel in Boston for the past five years and presently manages award-winning Chef Jean Joho’s Brasserie JO.
Courtesy photo
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