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Spring Cocktail Recipes

Mama's Little Helper

By Anthony Mastropolo, bar manager at Moxie

Muddle three basil leaves and three cucumber slices in one ounce of simple syrup. Add one ounce of fresh lime juice and two ounces of Greenhook Ginsmiths dry gin. Shake. Double strain and pour into martini glass served up.

The Rizzo

By Anthony Mastropolo, bar manager at Moxie

Add one egg white into shaker and shake with spring to froth up the egg white. Add ice to shaker with 2 ounces of Barsol Pisco, one ounce fresh lemon juice, and one ounce hibiscus simple syrup. Shake hard and strain into coupe glass served up. Once egg whites float to the top, spray them with Angostura bitters.

Revenge of the Deacon

By Jeremy Madera, head bartender at Moxie

Add 1

½ ounces of Fidencio Mezcal into a shaker with ice. Add 2 ounces pineapple juice, one ounce Ancho Reyes smoked chili liquor, and one dash of black walnut bitters. Shake hard to froth pineapple juice. Serve up in a coupe glass.