Spring Fling: 5 Low-Proof Spring Cocktails

Posted March 7, 2017

Ready to become inspired by the sight of bursting blossoms of fresh flowers in spring? The efflorescent aromatics of Quady wines make a delightful base ingredient for your low-alcohol cocktails during these colorful months of floral flare. In celebration of the blossoming new season I’ve crafted these refreshing, floral inspired, low-alcohol cocktails that capture sips of spring in your glass.

Freesia Garden

Vya Whisper Dry

ABV: 8.5%

Refreshing and bright, this cocktail fits in perfectly with the first days of spring. The cucumber-mint juice is crisp and cooling while the Freesia infused Vya Whisper Dry adds a subtle layer of floral flavors with a delicate hint of pepper.

Ingredients

3 Oz. *Freesia infused Vya Whisper Dry

2 Oz. *Cucumber-mint juice

½ oz Freshly squeezed lemon juice

½ oz Agave Nectar

Directions

1. Puree your cucumber with the mint leaves and strain through a fine mesh strainer.

2. In a cocktail shaker, combine cucumber-mint juice, lemon juice, agave nectar, Freesia Vya Whisper Dry Vermouth and ice.

3. Shake and then strain.

4. Serve over ice, garnish with Freesia bud and a mint sprig. Enjoy!

*Freesia infusion

Combine 8-12 Freesia blossoms, 1/4 Lemon juice and a 4 cups of Vya Whisper Dry Vermouth in a ball jar. Store in a cool place. Steep for 1 day.

*Cucumber-mint juice

Puree 1 peeled cucumber and 12 fresh mint leaves. Strain juice.

Flower Moscato Pops

Electra Moscato

ABV: 2.6%

Theses delectable and refreshing pops please your taste buds with flavors of apricot, peach, and melon.

Ingredients

750 ml Electra Moscato

5 oz simple syrup

5 oz lemon juice

3 White peaches (substitute fresh lychee juice if peaches are out of season)

3 dashes peach bitters

2-3 Edible flowers per pop

Directions

1. Puree the white peaches

2. Combine Electra Moscato, lemon juice, simple syrup, white peach puree(or lychee juice) and bitters together in a bowl. Stir.

3. Divide evenly into 8 Popsicle molds .

4. Place in freezer for 2-4 hours.

Spring Fizz

Vya Sweet Vermouth & Deviation

ABV: 6.5%

Like a warm spring breeze, this fizz will satisfy your senses. Lively and bold, Vya Sweet Vermouth marries cohesively with the fresh sweetness of strawberries and the slight bitterness of Camomile buds- topped off with sparkling wine, this low-alcohol drink is delicious at anytime.

Ingredients

2 oz Vya Sweet Vermouth

½ oz. Deviation

½ oz. Lemon Juice

2 Strawberries

2 Chamomile buds

Top with sparkling water

Directions

1. Slice the strawberries in quarters.

2. In a pint glass, add Vya Sweet Vermouth, steep the strawberry slices and chamomile for 5 minutes.

3. Remove the chamomile buds

4. Muddle the strawberries

5. Add the Deviation and lemon juice.

6. Fill the glass with ice and shake well.

7. Strain over ice into rocks glass. Top with sparkling water.

8. Garnish with a chamomile bud.

Rose Sangria

Vya Whisper Dry

ABV 9.5%

Delicate and dry, this Rosé and Vermouth Sangria is the epitome of spring romance.

Ingredients

750 ml Quady North Rosé

375 ml Vya Whisper Dry

2 cups lychee juice

2 cups cava

¼ cup Rose petal simple syrup

Fresh rose petals

Rose buds and fresh mint leaves for garnish

Directions

1. In a large pitcher, combine Quady North Rosé, Rose petal simple syrup, Lychee juice, Vya Whisper Dry and fresh rose petals. Stir.

2. Refrigerate Sangria for 2-3 hours.

3. Serve in a rock glass over one large cube of ice.

* Rose petal simple syrup

1/2 cup sugar
1/2 cup water
10-15 rose petals

Combine over heat. Stir until dissolved into syrup. Turn off heat. Add rose petals. Let stand for 25 minutes. Strain.

Violet Sour

Vya Extra Dry & Elysium

ABV: 10%

Elevated by the connection of the rose and deep berry flavors of Elysium with the herbaceousness of Vya Extra Dry and the tart yet sweet flavor of violets, this cocktail is truly exquisite.

Ingredients

1 ½ oz Vya Extra Dry

1 oz Elysium Black Muscat

¼ oz violet syrup*

½ oz fresh squeezed lemon juice

1 egg white

Directions

1. Combine ingredients in a cocktail shaker.

2. Strain into a coupe glass.

3. Garnish with a violet.

*Violet Syrup

1/2 cup sugar
1/2 cup water
15- 20 violet petals

Combine over heat. Stir until dissolved into syrup. Turn off heat. Add violet petals. Let stand for 25 minutes. Strain.