5 of the best gin cocktails for spring

Spring is in the air and across the land, fruit becomes lush, fragrant and juicy; buds burst into dizzying displays of colour and the air is heavy with the scent of blossom. Make the most of the season’s bounty by whipping up one of these delightfully refreshing, delicious and super-easy gin cocktails for spring!

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GIN & GRAPEFRUIT COCKTAIL

30ml gin
Grapefruit juice, freshly squeezed
Grapefruit wedges
Rosemary sprig

Fill a glass with ice, then add gin. Top with grapefruit juice and garnish with a rosemary sprig to serve.


Image: honestlyyum.com

Image: honestlyyum.com

ELDERFLOWER GIN FIZZ

55ml Gin
30ml Elderflower liqueur, such as St Germain
30ml Lemon juice
Prosecco/Champagne/Sparkling wine
Lemon peel curls and/or elderflower blooms, to garnish

Combine gin, elderflower cordial and lemon juice in a shaker. Pour into champagne flutes or coupe glasses and top up with chilled prosecco. Garnish with lemon swirls or elderflower blooms.


Image: potluck.ohmyveggies.com

Image: potluck.ohmyveggies.com

GIN & BLOOD ORANGE MARTINI

60ml Gin
30ml Blood orange juice
Blood orange, sliced

In a cocktail shaker filled with ice, combine the gin and blood orange juice. Stir well, then strain into a well chilled Martini glass. Garnish with blood orange slices to serve.


Image: fashionablehostess.com

Image: fashionablehostess.com

STRAWBERRY GIN MOJITO

43ml Gin
4 chopped strawberries {3 for muddling, 1 for garnish
2 mint stalks {1 for muddling, 1 for garnish}
1 tablespoon lemon juice
1 tablespoon simple syrup
Tonic water (unflavoured)
Limes for extra garnish

Add 3 strawberries, 1 sprig of mint leaves and 5 cubes of ice to a shaker. Muddle. Add gin, lemon, simple syrup and shake. Pour over glass full of ice. Fill remaining with tonic. Top with 1 chopped strawberry, 1 mint stalk and straw. Recipe courtsey of callmepmc.com.


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RHUBARB GIN SOUR

50ml Six Bells London gin
30ml rhubarb syrup
25ml lemon juice
1 tbsp egg white
Small piece of rhubarb or a lemon twist to garnish

Rhubarb syrup: 200g chopped rhubarb, 150ml water, 150g sugar

Put the sugar and water in a saucepan and stir over low heat until sugar dissolves. Add the rhubarb and bring to a simmer until it softens. Leave to cool. Strain over a bowl, pressing down on the rhubarb to extract the juice. Transfer the syrup to a jar or use immediately.
Add all the ingredients for the sour into a cocktail shaker. Shake hard for 30 seconds to froth up the egg white. Add ice and shake again.
Strain into a coupe glass. Garnish with a small piece of rhubarb or a lemon twist.

Still searching for inspiration? You can search our cocktail hub for more gin cocktail ideas.