Bartender Jon Davidson is back celebrating the new season with us by making some spring cocktails! Today on Afternoon Live he shows Kara three different delicious and tasty cocktails including the Springapore Spring, Spring Chicken, and Spring Forward Fall Back Cocktail. Check out his recipes below and for more on Jon and his recipes, you can go to his website by clicking here!
SPRINGAPORE SLING
1.5 oz Wild Roots Northwest Gin
.5 oz Accompani Crimson Snap
2.5 oz Genesis Hibiscus Cooler
.25 oz Lakewood Organic 100% Lemon Juice
1.5 oz cherry blossom simple syrup
Splash soda
Build and serve on the rocks in a Collins glass. Garnish with a cherry blossom branch.
SPRING CHICKEN
1.5 oz Broken Top Straight Bourbon Whiskey
.5 oz Som Ginger Cane Vinegar Cordial
1 oz Lakewood Organic 100% Lemon Juice
1 oz blue agave syrup
.75 oz Simple Truth Organic Vegetable Broth (or Chicken Broth)
1/2 teaspoon Jada Spices Vegan Chicken Salt
2 egg whites
Shake and strain all ingredients except eggs into a coupe glass. Dry shake egg whites vigorously and layer foam on top of cocktail. Garnish with a skewer of Tofurky Lightly Seasoned Chik'n (or grilled chicken) and a sprinkle of chicken salt.
SPRING FORWARD, FALL BACK
.25 oz Stone Barn Oregon Pinot Noir Brandy
.75 oz Vivacity Cranberry Rum
1.5 oz creme de violette
3 oz Partners in Crime Rosé Bubbles
2 drops B'lure Butterfly Pea Extract
.25 oz Lakewood Organic 100% Lemon Juice
Build and serve neat in a stemless wine glass. Garnish with edible flowers.
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