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A Toast to Spring | Great Performances


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A Toast to Spring
by admin

From Luis Antonio Thompson, Beverage Innovation Director

This strikes the perfect chord of sweet, tangy, savory and spicy

1 ½ oz spiced rum
1 oz mango-habanero shrub*
1 oz mango purée
¾ oz fresh squeezed orange juice
½ oz orange liqueur
dash lime juice
¼ teaspoon ground cumin
1/8 teaspoon grated pink peppercorns

Mango-habanero shrub:
Peel and chop into chunks 10 soft, ripe, large mangoes and 1 habanero pepper. Discard mango seeds. Place in bowl and completely coat with granulated sugar. Cover with saran wrap and refrigerate for 48 hours. Remove from refrigerator - majority should be liquefied. Strain liquid and discard mango and habanero pieces to yield approximately 2 cups syrup. Add ¾ cup Ponzu Citrus vinegar. Full yield is approximately 2 ¾ cups shrub.

In cocktail shaker with ice, shake all ingredients. Strain over ice into double rocks glass. Garnish with pink peppercorns and mango slice.

This was inspired by the colors of the sunset.

1 oz fresh pressed beet juice
1 ½ oz fresh squeezed tangerine juice
½ oz Combier L’Original Liqueur d’Orange
2 oz sparkling rosé Champagne

In cocktail shaker, combine beet juice, tangerine juice, and Combier L’Original Liqueur d’Orange. Shake, strain into champagne flute. Top with sparkling rosé Champagne. Garnish with sliced beet.

2 oz. basil & roasted sweet red pepper-infused gin*
3/8 oz. demerara syrup
*1 ½ oz. purée of roasted yellow peppers
3/8 oz. fresh squeezed lemon juice
2 shakes orange bitters

Basil & roasted sweet red pepper-infused gin: Infuse 1L bottle of gin with 20 basil leaves and 5 roasted sweet red peppers for two days, shaking occasionally. Strain gin into clean glass bottle.
Demerara syrup:Take 2 cups of demerara sugar and 2 cups of filtered water and simmer over low heat for 10 minutes. Let cool. Store in clean glass bottle. Yields approx. ½ liter syrup. In cocktail shaker, combine infused gin, demerara syrup, yellow pepper purée, and lemon juice. Shake and pour over ice into tall glass. Add 2 shakes of orange bitters. Garnish with red pepper slice and basil stalk.

A refreshing, tart, and tangy recipe that’s perfect for a sunny afternoon.
1/2 oz clementine-infused vodka*
1/2 oz fresh squeezed pink grapefruit juice
3/8 oz champagne vinegar
1/2 oz rich brown sugar and mint syrup*
3 mint leaves
3 dashes angostura bitters

Clementine-infused gin: Peel skin off of 12 clementines and slice into thin rounds. Infuse 1L bottle of vodka with clementines for three days, shaking occasionally. Strain vodka into clean glass bottle.
Rich brown sugar and mint syrup: Take 2 ½ cups natural brown sugar, 12 mint leaves, and 2 cups filtered water and simmer over low heat for 10 minutes. Let cool. Store in clean glass bottle. Yields approx. ½ liter syrup.

In cocktail shaker, combine all ingredients. Shake vigorously and strain into champagne coupe glass. Garnish with lemon wheel.

From CPS Events:


1 ¾ oz Ron Zacapa 23 yr Aged Rum
1 ¼ oz Organic Unfiltered Apple Juice
¼ oz Fresh Squeezed Lime Juice
¼ oz Velvet Falernum
Dash of Angostura Bitters
Ginger Beer

Shake the first 5 ingredients in a shaker with ice. Strain over fresh ice into a highball glass. Top up the rest of the cocktail with chilled Ginger Beer.
Garnish: Lime wedge.


1 ½ oz. Ron Zacapa 23 yr Aged Rum
¾ oz. Pomegranate juice
½ oz. Lime juice
¼ oz Agave nectar
1 coin Jalapeño

Muddle the jalapeno and mint. Build the rest of the ingredients and shake with ice. Strain mixture over fresh ice in high ball. Do not double strain.


1 ¾ oz Kettle One Citroen
1 oz Canton Ginger liqueur
½ oz fresh lime juice
5 raspberries
4 slices of red bell pepper

In a mixing glass muddle the raspberries, bell pepper and lime juice. Add the other ingredients and shake with ice. Double strain into a chilled cocktail glass.
Garnish: Mint

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