Parting Shot: Spring Spirits have Sprung

Written by Anya Sywulak | Illustration by Sarah Skalski

Do not consume alcohol if you are under the age of 21. Excessive use of alcohol is harmful to health. Drink responsibly.

2 fl oz of Empress 1908 Gin (or whatever you have on hand) 3.5 fl oz of Fevertree Elderflower Tonic Water (about half a bottle) Pour your gin into a glass and top with the tonic water! Garnish with a little edible flower and a lime slice if you’re feeling fancy!

2 fl oz of vodka Lemonade of your choice Lavender syrup Pour vodka into a glass and add lavender syrup and as much lemonade as your heart desires! Stir until combined and garnish with a lavender sprig and a slice of lemon!

Homemade Lavender Syrup Recipe: Over medium heat, combine a cup of water with a cup of sugar and let dissolve. Turn off the heat and add 2 tablespoons of dried lavender. Steep for 2 hours for maximum lavender flavor, or less time if you want a more subtle flavor. Store in the fridge for up to a week.

2 fl oz of tequila 1 fl oz of creme de violette 1 fl oz of simple syrup Juice of 1 lime Salt or sugar for the rim! Ice In a shaker, combine tequila, lime juice, simple syrup and ice and shake until cold to the touch. Rim your glass with your choice of salt or sugar before pouring the mixture in. Add the violet liqueur and stir until combined.

(Pitcher to share!) 6 oz of raspberries Handful of mint sprigs 3 limes 1 cup white rum 1 liter club soda ½ cup white sugar Muddle mint and raspberries with the sugar in the bottom of the pitcher until mint leaves are mostly broken down. Add cut up limes and muddle again. Stir rum into the mixture, add club soda and stir again until sugar is dissolved. Pour into glasses with ice and top with a couple raspberries and mint leaves!

2 oz gin 1 oz club soda 1 oz lemon juice 1 oz rosewater simple syrup 1 egg white (optional) Pour club soda into a glass and set aside. In a shaker add gin, rosewater simple syrup, lemon juice, and separated egg white. Dry shake for 15 seconds. Add ice and shake again for another 30 seconds. Strain into your glass with the club soda and garnish with an edible flower or two!

For the Rosewater Syrup: Bring a cup of water and a cup of sugar to a boil. Reduce heat and simmer until sugar is completely dissolved. Add ¼ cup rosewater and cook for another 10 minutes. Can be stored in the fridge for up to a week.