This is a repeat post from the Fall in case you missed it...Many great spring cocktails utilize these spirit and liqueur infusions by taking advantage of the many fresh ingredients available at the peak of the spring season. I will start out with fruit infusions that are perfect right now. Keep in mind that some of these fruits are not in season now, but will be in the summer and fall. It is not an exhaustive list, but the more common fruit infusions are listed.
Rhubarb is an obscure plant and doesn’t get the recognition it deserves as far as being unique flavor ingredient in cocktail. Rhubarb’s long, spindly stalks are a good sign that spring has arrived. The spring is the time of the year that mixologists get excited about the plethora of harvested herbs, berries, grapefruit, stone fruits, and the little known, rhubarb that are available. It allows for much creativity, innovation, experimentation, and flavor contrasts in your cocktail shakers.
National Kahlua Day is February 27. Kahlua is a rich, creamy liqueur from Mexico that is made with rum, Mexican coffee, sugar and vanilla. Kahlúa is a blend of sugarcane and 100% Arabica coffee where the sugarcane and coffee beans are grown in the shade and handpicked. Kahlua traces its roots back to Veracruz, Mexico. First produced in 1936 by Veracruz, Mexico native Pedro Domeca.
"Happy New Years'" , or should I say 'Happy "Bloody Mary" Day'. January 1st is officially "National Bloody Mary Day" and kicks off the Cocktail Calendar every year. It is no secret as to why it has been designated for this date considering it's effectiveness as a great hangover cure for that full night of imbibing. Few things are better in the morning or for brunch than a nutritious and spicy tomato-flavored Bloody Mary. Hair of the Dog, right! You can make it as spicy or mild as you want, add whatever veggies you want, switch out the liquor, or skip it all together.