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7 Swooning Spring Cocktails

Swoon Living scoured menus and blogs for some of the best tasting and beautiful cocktails to have in our glasses! Unique tasting with our unique glassware! Enjoy! Tag us on Instagram @SwoonLiving

1 | Grapefruit Mojito


3 tablespoons sugar
3 tablespoons water
20 sprigs fresh mint
4 tablespoons lime juice
ice, as needed
2 ounces white rum
2 ounces fresh grapefruit juice
4 ounces sparkling water
slices of grapefruit for garnish, if desired
extra sprigs mint leaves for garnish, if desired

Add sugar and water to a small saucepan. Bring to a simmer and cook until sugar dissolves, 1-2 minutes. Set aside and cool. Add fresh mint and lime juice to each glass muddle to bring out the flavor of the mint. Top each glass with ice. Pour in rum and grapefruit juice. Stir. Top off each glass with sparkling water and garnish with slices of grapefruit and mint for garish, if desired.

2 | GM-P Collins


2 oz Ford’s Gin
.75 oz Fennel Syrup
.75 oz Lemon Juice
1 dash Scrappy’s Celery Bitters
2 dashes of Peychaud bitters
Pinch of salt

Add gin, fennel syrup, lemon, celery bitters, and salt to a small tin, add ice and shake. Strain into a Collins glass and top with soda and two dashes of Peychaud bitters on the top cube. Garnish with a fennel frond.

3 | Bourbini

1 oz. Heaven Hill 6-year bourbon
2 dashes peach bitters
.5 oz. Mathilde Peche peach liqueur
Sparkling wine

Shake ingredients with ice, strain into flute, top with sparkling wine, and garnish with mint sprig.

4 | Lemon-Thyme Vodka Lemonade

3 lemon wedges
.25 cup Lemon-Thyme Syrup*
.25 cup citrus vodka
.25 cup club soda
1 sprig fresh thyme, preferably lemon thyme

Instructions for Lemon-Thyme Syrup: Makes 1 cup

.75 cup sugar
1 small bunch fresh thyme, preferably lemon thyme (.5 ounce)

In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar. Add the thyme, remove from the heat, and let stand until cool. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.

Run 1 lemon wedge over the rim of a highball glass; dip the rim into sugar. Reserve the lemon wedge. 
Put the remaining 2 lemon wedges in a cocktail shaker along with the syrup and vodka. Muddle hard, breaking the lemon skins to release their oils. Cover and shake. Carefully fill the rimmed glass with ice. Pour the syrup mixture into the glass, lemon wedges and all. Top off with the club soda, the squeeze the reserved lemon wedge over before dropping it into the glass. Garnish with the thyme sprig and serve immediately.

5 | Tequila Honeysuckle


2 oz Milagro Blanco Tequila
.75 oz Honey Syrup
.75 oz Lime Juice

Combine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.

6 | Bee's Knees


2 oz Bombay Sapphire gin
1 oz lemonade
1 oz honey-thyme gastrique
Thyme for garnish

Instructions for Honey-Thyme Gastrique: 1 quart honey 1 quart white vinegar 1 large handful fresh thyme

Combine vinegar and thyme in a saucepan over medium-high heat. Bring to a boil. In another saucepan, bring honey up to a simmer over medium heat. Slowly pour the honey into the vinegar and thyme mixture with care not to add too quickly as it will boil over. Bring the honey-vinegar mixture to a boil. Reduce heat to low, and simmer for 12 minutes. Strain the mixture into a container and let cool.

In a cocktail shaker, combine the gin, lemonade and gastrique. Add ice and shake until the outside of the cocktail shaker is frosted. Strain over a highball glass filled with ice. Garnish with a thyme sprig.

7 | The Town & Country


2 oz Bulleit bourbon
.5 oz Carpano Antica Formula vermouth
1 tsp Crown Maple dark amber syrup
3 dashes Bar Keep apple bitters

Add all ingredients to mixing glass and stir with ice. Strain over large ice cubes in a rocks glass and garnish with orange peel and a brandied cherry.

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