There were many reasons to drink, but nothing gets me more excited than the official start of spring. To ring in the end of dirty snow and prickly legs, I celebrated with a seasonal cocktail inspired by the Rosemary-Grapefruit Cooler in Cocktails for the Four Seasons, by Jenny Park and Teri Lyn Fisher, otherwise known as those cool girls from the Spoon Fork Bacon blog.
The drink calls for tequila, rosemary simple syrup, and ruby red grapefruit juice. Because rosemary can be overpowering, I swapped out the simple syrup for some ginger liqueur and club soda. My adaptation, The Spring Schwing, isn’t as sweet as their cocktail and is perfectly balanced; I could drink this all day, if not all season. It’s also on the strong side, so don’t let the rosy color turn you off.
Grapefruit is in season right now, so you should be able to find it at any grocery store. I juiced mine in a juicer, but you can also do it manually—though you might want to strain the pulp if that kind of thing ruins your schwing.
The Spring Schwing
1 ounce reposado tequila
1 ounce ginger liqueur
2 ounces ruby red grapefruit juice (about ½ the juice of one medium-size grapefruit if using a juicer)
Optional garnish: 1 sprig rosemary
Glassware: Rocks glass
Method: Add the tequila, ginger liqueur, and grapefruit juice to the glass, stir gently, add a handful of ice (or one giant ice cube) and top off with club soda. Garnish with a sprig of fresh rosemary.
Recipe adapted from Cocktails for the Four Seasons by Jenny Park and Teri Lyn Fisher (Peter Pauper Press 2014)