The world’s top mixologists have crafted specialty spring drinks just for Made Man readers. Each is less than 200 calories, so they won’t interfere with your beach body workout.

 

Red Dawn cocktail

“Red Dawn”
Handsome Barmen, The Blind Barber, Los Angeles and New York

2 oz. Aviation Gin (129 calories)
Tomr’s Tonic (12.5 calories)
2 slices red bell pepper (3 calories)
1 sprig thyme (1 calorie)
3/4 oz. lime juice (7.5 calories)
Splash of tonic water (1 calorie)
3 dashes creole bitters (4 calories)
Total calories: 159

Combine ingredients and muddle. Shake thoroughly, and strain into tall glass (Collins). Top with Tonic Water and creole bitters.

Say the Handsome Barmen: “A play off the classic G&T… Keep it simple and savory for Spring!”

 

 

Made in the Spring

“Made in the Spring”
JJ Goodman, The London Cocktail Club, London

50ml gin (112 calories)
25ml elderflower syrup (40 calories)
20ml lemon juice (11 calories)
50ml soda (0 calories)
Total calories: 163

Garnish with an elderflower sprig and a twist of lemon peel.

Says JJ: “Elderflowers blossom in May, just as spring has sprung, In recent years, it has become very popular to make your homemade elderflower syrup from wild elderflowers. This cocktail makes for a perfectly balanced crisp drink. The sweet of the elderflower mixed with the tart of the lemon is deliciously refreshing for a warm spring evening.”

 

cherry-blossom-brocade

“The Cherry Blossom Brocade”
Chris Hannah, Arnaud’s French 75 Bar, New Orleans
Semifinalist for Outstanding Bar Program, James Beard Awards

1 oz Fresh Grapefruit Juice (12 calories)
½ oz Cherry Heering (40 calories)
1/8 oz Absinthe (10 calories)
1 ¼ oz Genever (85 calories)
Total calories: 147

Combine ingredients, shake thoroughly and strain into a chilled glass. Garnish with grapefruit shavings.

Says Chris: “This cocktail encapsulates the look and feel of springtime. Fresh grapefruit juice and Cherry Heering make for its refreshing sweet flavor. The Absinthe compliments the maltiness of the Genever, giving it a fresh and full mouth feel for the springtime. The ingredients combined make for a cocktail that can be enjoyed anytime of the day.”

 

All Right All Right

“All Right, All Right, All Right…”  
W.M. Hankey II, Bar Congress, Austin

1.5 oz Bourbon (Maker’s Mark preferred; 103.5 calories)
1.5 oz Lillet Blanc (30 calories)
.5 oz Apricot Brandy (Rothman & Winter’s preferred; 43.5 calories)
2 dash Orange Bitters (Regan’s preferred; ~5 calories)
Total Calories:  182

Glass:  5 oz Nick & Nora
Garnish:  Lemon Oils (0 calories)

Method: Build in a mixing glass all ingredients; stir and strain into glass. Express lemon oils over drink.

Says W.M.: “This drink is a great sipper. When I think of Texas spring, the first thing that comes to mind is rich Bar-B-Que, hot weather, and a way to keep them both in check. This drink gives you little kick from the bourbon and deep flavors of apricot, mellowed by the bright, floral tastes of Lillet and dry, subtle citrus notes to finish.”

 

“U MANGO ME CRAZY”
Marcos and Michelle Tello, bar consultants for Tello Demarest Liquid Assets, Los Angeles

1 1/12 oz. El Silencio Mezcal (100 calories)
3/4 oz. Sugar in the Raw Syrup: Combine equal parts Sugar in the Raw and Water, stir till dissolved, no heat. (48 calories)
3 – 1/4 inch slices of mango: roughly 1/5 of a whole mango (20 calories)
6 lime wedges: roughly 3/4 of a lime (15 calories)
Sprinkle of pepper (3 calories)
Sprinkle of chile salt: Combine 1 part sea salt to 2 parts cayenne pepper, stir until thoroughly mixed (3 calories)
Total calories: 189

Method: Place lime wedges, mango wedges, and Sugar in the Raw Syrup in a mixing vessel and muddle thoroughly. Add El Silencio Mezcal and Ice and shake vigorously for 10 seconds. Dump entire contents into a rocks glass. Garnish with a sprinkle of pepper and chile salt. Enjoy!

Says Marcos: “This cocktail is perfect for Spring as mangoes come into season at the crest of spring and since this cocktail itself is kind of a variation on a Caipirinha, there is not better cocktail to welcome the much needed warmer weather. This creation is actually a co-collaboration between me and my wife Michelle Tello. She loves Mezcal and also works with Tello Demarest Liquid Assets as a consultant.”

 

“Port Royal Cobbler”
Rhiannon Enlil, Cure, New Orleans
Semifinalist for Outstanding Bar Program, James Beard Awards

1.5 Feist LBV Port (70.5 calories)
.5 Wray & Nephew Navy Strength Jamaican Rum (46.75 calories)
.5 Lemon (4 calories)
.5 Simple (28.75 calories)
Total calories: 155

Light shake, serve in a Collins with cracked ice, top with mint sprig and 14 drops Tiki bitters (5 calories) on top.

Says Rhiannon: “The refinement of Feist Late Bottled Vintage ’06 Port meets the rough and tumble molasses notes of Wray & Nephew Jamaican Navy Strength Rum in a more refreshing departure from the traditional Port Cobbler with notes of blackberry, dark cacao, and mint.”

 

The Great Escape

“The Great Escape”
Tania Morgan/Rocky King, Wisdom, Washington D.C.

2 oz of Nolet’s Silver Gin (119 calories)
2 oz of pure coconut juice—we recommend VitaCoco (11 calories)
1 oz of Fruit Lab Hibiscus Liqueur (65 calories)
2 dashes of Peychaud’s Bitters (4 calories)
Total calories:  199

Combine ingredients and stir over ice in a tumbler glass. Optional garnish: dried coconut

Says Tania/Rocky: “A unique refreshing cocktail that forces relaxation. Perfect for spring as the beautiful fragrant elements of the Nolet’s gin (white peach/raspberry) are accentuated and drawn about by Hibiscus. Light, soothing, and floral as a great spring drink should be.”

 

Jefferson Cooler

“Jefferson Cooler”
Griffin Elliott, Sepia, Chicago

1.5 oz vodka (Aylesbury) (96 calories)
.75 simple syrup (40 calories)
.75 lemon juice (5 calories)
.5 Aperol (15 calories)
Soda water (0 calories)
Total calories: 156

Add all ingredients into a Collins glass. Add ice, top with soda. Garnish with orange peel.

Says Griffin: “This cocktail is based off the traditional Collins format. It uses Aperol which is a bitter orange flavored aperitif. The Jefferson Cooler is very light and refreshing and citrus-forward, ideal for any springtime occasion. Cheers!”