Now that spring has officially started, what better way to celebrate than fun and festive cocktails that embody the spirit of the season?The cocktails below include a variety of spirits, with recipes from Basil Hayden’s Bourbon, Knob Creek Whiskey, EFFEN Vodka, and Laphroaig Scotch Whisky; there’s sure to be something for everyone!

Basil Hayden’s® Rosemary Sour Punch Bowl

By Matt Sharp (Austin, TX)


1 bottle of Basil Hayden’s® Bourbon

10 parts Simple Syrup

10 parts Lemon Juice

30 dashes Aromatic Bitters

Sprig of Rosemary (for garnish)

Method: Combine all ingredients into a large punch bowl with 4 cups of ice. Slice lemons into wheels and add to bowl. Stir to chill and ladle into Collins glass with a rosemary sprig.

Cocktail photos on black.

Knob Creek® Orange Blossom

1 ½ part Knob Creek® Kentucky Straight Bourbon Whiskey

½ part DeKuyper® Triple Sec,

1 part orange juice

Method: Combine in a shaker with ice. Shake well and strain into a martini glass. Garnish with an orange slice.

Laphroaig® First Bloom


1 part Laphroaig® Select Scotch Whisky

3/4 part Apple Brandy

1 tsp Dark Maple Syrup

2 Dashes Angostura® Bitters

Lemon Twist (for garnish)

Method: Combine all ingredients in a cocktail shaker and stir until slightly chilled but still boozy. Strain into an old fashioned glass with a large ice cube. Garnish with a lemon twist.

EFFEN® Spring Breeze


2 parts EFFEN® Cucumber Vodka

1 part Fresh Lime Juice

1 part Pineapple/Basil-Infused Simple Syrup*

2 Cucumber Slices


Method: In a mixing glass, muddle 2 cucumber slices. Add vodka, lime juice and simple syrup and shake with ice. Strain into a tall Collins glass filled over ice and top with soda. Garnish with cucumber slices.

* Pineapple/Basil Syrup:

1 Cup Water

1 Cup Sugar

1 Cup Fresh Pineapple Cubed

8 Basil Leaves

Combine equal parts water and sugar in a saucepan. Bring to a boil, and then add basil leaves and pineapple chunks to simple syrup. Let infuse for 1 hour.