Written By Guest Writer Cocktails / Libations May 23, 2014 Cocktails for Spring and Summer SHARE VIA: Facebook Twitter PinterestAfter months of enduring a wet and windy winter, Victorians are rejoicing in the return of the sun and the ever-extending hours of daylight. Spring is in the air and the city is teaming with lush green foliage, the hum of lawnmowers, and the charming melody of little city birds. While it is the perfect time to enjoy a local park, or bike along Dallas Road, it is also happens to be the beginning of patio season, outdoor potlucks, and barbeques with friends. To aid all your hosting needs, we asked five local bartenders for their favourite spring refreshers, and here is what they came up with.Kyle Guilfoyle, Little JumboNamed after the address of the millennial cartoon character, SpongeBob SquarePants, this cocktail blends the winter flavours of cinnamon and vanilla, with the summer flavours of pineapple, coconut, and serrano chili to make for a unique, spring-inspired cocktail. 124 Conch St.4 pineapple ice cubes (Made by freezing pineapple juice in an ice cube tray.)45 ml serrano-infused Cachaca (Made by infusing Cachaca with a sliced serrano chili, tasting every five minutes until desired heat is reached).30 ml fresh lemon juice20 ml vanilla liqueur, such as Giffard’s10 ml cinnamon bark syrup (Made by boiling a 1:1 ration of sugar and water with a cinnamon stick, broken up into 10 pieces to increase surface area. Simmer gently for 30 minutes.)1 oz. coconut water Procedure:Shake up all the ingredients except the coconut water in a Boston shaker. Pour all the contents into a glass (including the pineapple ice), top with an ounce of coconut water, and garnish with a cinnamon stick. Little Jumbo 506 Fort Street Website Little Jumbo Twitter: @LittleJumboBC Facebook: Little Jumbo YYJKen Gifford, VenetoInspired by the fruits and flowers of spring, this cocktail combines the fruity and fresh violet-imbued Pisco with dry Curaçao and a cranberry and red wine gastrique for a berry-rich acidity. The addition of lemon and Chamomile Bitters increase the floral notes and lemony zing The Royal Victoria Lawn Bowling Club2 oz. Pisco Brandy (such as El Gobernador Chilean Pisco)1 oz. Dry Curacao1.2 oz. cranberry and red wine gastrique (Made by reducing a red wine vinegar and adding cranberries)3 dashes lemon and Chamomile Bitters1.2 oz. fresh lemon juice Procedure:Shake all ingredients in a Boston shaker, strain, and serve. Veneto 1450 Douglas Street Website: Veneto Dining Facebook: Veneto LoungeLogans Pub Mint JulepJustine Best, Logan’s PubThat southern sipper, the Mint Julep, is normally made with lime juice, but due to their recent cost increase, the folks at Logan’s Pub switched up the classic. The use of lemon juice instead of lime makes this summer classic perfect for spring. Mint Julep6 fresh mint leaves, plus more for garnish1 oz. Wild Turkey Bourbon1 oz. simple syrupa squeeze of lemon juicesoda waterice cubes Procedure:Combine the six mint leaves and the Bourbon in a Collins glass and muddle together until the mint is lightly bruised. Top with some ice, the simple syrup, a squeeze of lemon, and fill up with soda water. Garnish with the remaining sprig of mint.Logan’s Pub 1821 Cook Street Website: Logans Pub Facebook: Logans Pub Twitter: @logansvictoriaKeegan Coates, The MintThe clean flavour of citrus is combined with autumn fruits to make for an earthy and crisp flavoured cocktail. Pairing well with some barbequed poultry and tender spring salad greens, this beverage makes for a perfect patio sipper. Apples to Oranges1 oz. Brugal1/2 oz. Pimms1/4 oz. Calvados1/2 oz. lemon juice3 dashes Orange Twisted Bitters1 oz. Moscato Procedure:Shake all ingredients in a Boston shaker, strain and serve. The Mint 1414 Douglas Street Web: The Mint Facebook: Mint4Lunch Twitter: @TheMintVictoriaErin Savory, Glo Restaurant & LoungeThe British, warm weather favourite, Pimms, provides a subtle flavouring of spices and citrus fruit to this refreshing cocktail. With the addition of the bold Limoncello and fresh thyme, the cocktail is lifted to new highs of sweet and sour with a delicate hint of savoury. Lemon Thyme Pimms Cooler (pictured topmost on page)1 oz. Pimms No.11/2 oz. Elderflower Liqueur1/2 oz. Limoncello1 oz. fresh lemon juice1 oz. simple syrupsoda water to top Procedure:Combine all the ingredients in a small rocks glass filled with ice. Garnish with a sprig of thyme and a wedge of lemon. Glo Restaurant and Lounge 104 – 2940 Jutland Rd Web: Glo Victoria Facebook: GloVictoriaBC Twitter: @GloVictoria—Sophie MacKenizeCocktailsGlo Restaurant & Loungemixologistspring SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Books / Cocktails / Press Release September 22, 2019 An Expedition to the Land of Great Northern Cocktails Shawn Soole’s latest book swings open the doors to the world of Canadian cocktails CHIPPENHAM, UK, 20 September 2019—Hidden in the vast northern ... 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