Trends, Tips and Going Back to the Basics  

Ready to awaken your taste buds? Master mixologists recently shared their predictions with Bar Business Magazine for springtime’s favorite sips, and it’s got us sprinting to happy hour.

As cocktail menus begin to shed their winter layers, mixologists are looking for ways to refresh with innovative, yet uncomplicated cocktails.

“Spring is a time of rejuvenation and starting anew, don’t be afraid to go back to basics,” advises Shaun Meglen, Bar Manager of Péché in Austin, TX.

Simplicity begins with your spirits. As bartenders are looking to reinvigorate their cocktail creations, Jonathan Pogash, The Cocktail Guru, advises them not to “knock vodka.”  

“It’s still popular and guests are asking for it. You can be extremely creative on spring menus with great vodkas,” says Pogash.

In need of some creative cocktail inspiration? Pogash suggests playing with naturally bold flavors to help your vodka shine.

“I love the fresh and vibrant burst of raspberries and blackberries on spring cocktail menus, as well as the aromatic qualities found in herbs like mint, rosemary and lavender,” says Pogash. He also recommends blending herbs with flavored spirits, particularly antioxidant flavors like pomegranate and açaí-blueberry.

Florals, bitters, honey and even maple are also stealing the spring spotlight, but no matter what you choose to #GoghCreate, remember to always, “keep it simple.”

Discover your favorite take on the spring trends by mixing up your own cocktail creation. Here are a few ideas to get you started:

Pomegranate Serenade

1 ½ oz. Van Gogh Pomegranate
2 ½  oz. lemonade
Top off with club soda
Mint and lemon to garnish

Combine Van Gogh Pomegranate and lemonade into a glass with ice, then top off with club soda. Stir gently and add lemon wheels and mint to garnish.

Lovin’ the Blues

2 oz. Van Gogh Açaí-Blueberry
½ oz. cranberry juice
½ oz. fresh lime juice
½ oz. honey syrup (equal parts honey and water, dissolved)
5 blueberries

Muddle the blueberries in the lime juice and honey syrup. Add remaining ingredients and ice and shake well. Strain into a martini glass. Garnish with two raspberries and a lime wheel on a pick.

Melon Basil Sour

2 oz. Van Gogh Melon
¾ oz. fresh lime juice
¾ oz. simple syrup
1 egg white
2 basil leaves

Muddle basil leaves at the bottom of a mixing glass. Add all ingredients and dry shake. Add ice and shake again. Strain into a coupe glass. Garnish with bitters, a dehydrated lime wheel and a basil leaf.

Read the rest of Bar Business Magazine’s article here.