Recipes: spring cocktails

Serves 1.

Note: From the South Side to the mojito, mint is a cocktail fixture. With the Kentucky Derby two weeks away, it's time to dust off those mint julep cups. It's hard to argue with the bourbon-based institution, but for something a bit more exotic, serve your pastel preppy guests this tiki-fied rendition. Bold aged or tasteful spiced rums and orgeat go together like weird hats on old Southern belles. Fresh mint flavor cleans up the simple but robust medley of rum, nutty sweetness from the almond syrup and Angostura's baking spices. Ride this blue-ribbon cocktail from spring through summer. Recipe inspired by the Sailor's Julep from Jon Olson, then at 6Smith in Wayzata.

• 10 to 12 fresh mint leaves

• .75 oz. (4 1/2 tsp.) orgeat (an almond-flavored syrup; commercial or homemade — see recipe)

• 2.5 oz. (5 tbsp.) aged or spiced rum (Olson uses Far North Alander Spiced Rum)

• 2 to 3 heavy dashes of Angostura bitters (Olson uses 1 eyedropper each of Bittercube's Jamaican #2 and Blackstrap bitters)

Directions

Nutrition information per serving:

Calories310Fat4 gSodium30 mg

Carbohydrates28 gSaturated fat0 gCalcium25 mg

Protein2 gCholesterol0 mgDietary fiber0 g

Makes about 1 1/2 cups.

• 1 c. chopped and toasted almonds

• 2 c. raw sugar

• 1 c. water

• 1/2 tsp. kosher salt

• 2 drops rose petal water

Directions

Coarsely grind almonds in a food processor. On a baking sheet, bake at 400 degrees for 10 minutes to toast. Place sugar, 1 cup water, ground almonds and salt in a pot. Simmer and stir until sugar and salt dissolve. Let cool overnight. The next day, strain the mixture — squeezing all the syrup from the almonds — and add rose petal water and vodka.

Nutrition information per 1 teaspoon:

Calories30Fat1 gSodium6 mg

Carbohydrates6 gSaturated fat0 gCalcium6 mg

Serves 1.

Note: Whether you're 8 or 48, it's hard not to smile when someone hands you a slushie. However, it's probably best to keep this tequila-spiked blender drink out of the younger hands. If it wasn't for a hefty dose of absinthe, this intensely basil-flavored quaff could almost pass for a health-club concoction. The pesto-boosting herb and assertive absinthe prove unlikely compadres, with the basil's flavor and aroma enveloping the heavy anise character. Multiply the recipe for larger servings at your first back-yard party of the season. You'll need a whole pitcher. To make simple syrup, heat equal amounts water and sugar together until sugar is dissolved; cool before using. From "The Tippling Bros.: A Lime and a Shaker," by Tad Carducci and Paul Tanguay with Alia Akkam, to be published next week.

• 2 oz. (1/4 c.) blanco tequila

• .5 oz.(1 tbsp.) absinthe

• 1.5 oz. (3 tbsp.) simple syrup (see Note)

• 8 average-size fresh basil leaves

• 1 c. ice

• 1 lemon wheel slice, for garnish

Directions

Blend all ingredients in a blender and pour into a tall glass. Garnish with lemon wheel.

Calories214Fat0 gSodium9 mg

Carbohydrates17 gSaturated fat0 gCalcium17 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 1.

Note: Of all the vegetables to turn up (not a turnip pun) in drinks, the cucumbers is perhaps the most frequent. It infuses well in clear spirits (slice up one cucumber and let it mingle with a bottle of booze overnight) and makes a fragrant spring/summer garnish. But in the Sister Tristessa, from Pip Hanson in his Cafe Maude days, muddled cucumber is a cool complement to a vegetal tequila. A faintly fruity dry vermouth acts as a clandestine spine in this verdant post-badminton tipple. To make simple syrup, heat equal amounts water and sugar together until sugar is dissolved; cool before using. Adapted from "North Star Cocktails," by Johnny Michaels and the North Star Bartenders Guild.

• 1.5 oz. (3 tbsp.) reposado tequila

• 1.5 oz. (3 tbsp.) dry vermouth

• .75 oz. (4 1/2 tsp.) fresh lemon juice

•. 5 oz. (1 tbsp.) simple syrup (see Note)

Directions

Nutrition information per serving:

Calories196Fat0 gSodium5 mg

Carbohydrates14 gSaturated fat0 gCalcium8 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 1.

• 2 oz. (1/4 c.) Gamle Ode Dill Aquavit

• .75 oz. (4 1/2 tsp.) fresh lemon juice

• .5 oz. (1 tbsp.) rosemary honey syrup (see below)

Directions

Shake all ingredients with ice and strain into a coupe glass.

Nutrition information per serving:

Calories183Fat0 gSodium1 mg

Carbohydrates15 gSaturated fat0 gCalcium3 mg