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Cocktails & Mocktails

Drinks for Spring

BB

Ben Buckley

“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?  

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Bloom Berry Mocktail

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  • 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.

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Spring Fling

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  • 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.

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Sweet Talk

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  • 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.

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BB

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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