Local restaurants are spilling the recipes to their fresh spring cocktails to help you elevate happy hour at home.
PHOTO COURTESY OF OUTSHINE PR
In a shaker, mix 2 oz. Libre pepper tequila, 1 oz. carrot juice, ½ oz. freshly squeezed citrus and ¼ oz. agave. Pour ice in the shaker and shake hard. Fill a Collins glass, rimmed with celery salt and Tajín, with the mixture. Top with a splash of Fiery ginger beer and garnish with a celery sprig and dehydrated lime wheel.
“Down the Wabbit Hole is the perfect spring sip, balancing earthy sweetness from the fresh-pressed carrot juice while you awaken your taste buds with the bright zing of ginger beer.”–JACKIE PEMBER, BARTENDER, SCARLET KITCHEN & LOUNGE
PHOTO COURTESY OF SOLITA TACOS & MARGARITAS
“With fresh, exotic passion fruit and a spicy rim, this margarita is the perfect cocktail to begin a romantic night out.”–GIOVANNI SALVINO-PRADA, VICE PRESIDENT OF MARKETING, XPERIENCE RESTAURANT GROUP
Add 2 oz. Chamucos tequila reposado, 1 oz. fresh lime juice, ½ oz. passion fruit syrup and ½ oz. honey syrup to a shaker. Add ice and shake. Double strain into a rocks glass rimmed with Tajín and filled with ice. Garnish with a lime wheel.
Solita Tacos & Margaritas, Anaheim, Huntington Beach and Irvine, solitatacos.com
PHOTO BY TIMOTHY KWON FOR MARRIOTT IRVINE SPECTRUM
Mix 2 oz. Don Julio blanco tequila, 1 oz. lime juice, ¾ oz. grapefruit juice, ½ oz. strawberry juice and ½ oz. agave with a float of Grand Marnier. Pour and garnish with a sliced strawberry, dehydrated lime wheel and rosemary.
“This margarita has a great herbal citrus aroma with a sweet and salty front end from the strawberry. Grapefruit bitterness dances on the sides of your tongue with an earthy Don Julio blanco finish. I came up with this drink because I love fresh fruit in cocktails but they are often too sweet, so I wanted something bittersweet to sip under the warm spring California sun.”–IAN HERNANDEZ, BARTENDER, HEIRLOOM FARMHOUSE KITCHEN
PHOTO COURTESY OF OLD BREA CHOP HOUSE
In a tin, pour 2 oz. bourbon, ½ oz. lime juice, 1 oz. grapefruit juice, ½ oz. falernum, ½ oz. Petite Canne syrup and 6 dashes grapefruit bitters. Whip, swizzle and serve over pellet ice. Garnish with a grapefruit wedge.
“There are many classic variations of sours, such as the whiskey sour and the New York sour, but we were inspired to create a bourbon-forward sour that honored these classics yet still had a modern twist. Our Western Sour features bourbon and the essence of grapefruit that strikes an elegant balance between bright and spice-forward flavors.”–TONY FASULO, OWNER, OLD BREA CHOP HOUSE