Raise a glass as this local restaurant group dishes on its newest spring cocktail recipe.
Lovely hues of pink and yellow add a punch of color to any dinner party.
From floral sips to fruity mixes, springtime cocktails are in season, and Fearless Restaurants (fearlessrestaurants.com) is celebrating with its latest masterpiece: the Spring Forward cocktail. Reminiscent of an adult berry lemonade, mixologist Caroline Hurckes designed the concoction with local ingredients at heart, like unaged whiskey from Manatawny Still Works. Here, she dishes on the details so you can enjoy it at home as well.
SPRING FORWARD
Notes of fresh raspberry, strawberry and ginger are sure to grace your palate with every sip, while light and refreshing Purple Rain kombucha—made locally by Baba’s Brew—creates the drink’s violet hue. Wow guests with a batch at your next outdoor soiree, or order a round on White Dog Cafe’s spacious patio—you might even find yourself indulging in a second or third without noticing.
1 oz. Manatawny Still unaged whiskey
½ oz. agave
¼ oz. Boardroom FRESH Ginger vodka
½ oz. limoncello
½ oz. lemon juice
1.Combine Manatawny Still’s unaged whiskey, agave, Boardroom’s FRESH Ginger vodka, limoncello and lemon juice.
2.Fill the shaker with ice, cover and shake vigorously until the outside of the shaker is very cold, about 20 seconds.
3.Top with Baba’s Brew Purple Rain kombucha.
4.Garnish with a lemon wheel.
Photography by: Alexandra Jade Tringali
