Spring Cocktails

Mix up these spring cocktails for your next get-together with friends.

Spiced Rhubarb & Ginger Punch


Makes 6 drinks.

For the Rhubarb syrup:

  • In a medium saucepan, combine 2 cup chopped rhubarb, 1 cup sugar and 1 cup water.
  • Simmer on low heat for 3 minutes, then strain through a fine mesh sieve.
  • Refrigerate until ready to use.

For the punch:

  • 2 bottles non-alcoholic ginger beer
  • 8 oz Captain Morgan Spiced Rum
  • 1 cup rhubarb simple syrup
  • Juice from 1 lime
  • Lime wedges and mint to garnish
  • Combine everything (except the garnish) in a large pitcher and mix well.
  • Pour into ice-filled glasses and garnish with a lime wedge and fresh mint.

Raspberry Peach White Sangria


Makes 8 drinks.



  • In large pitcher, mix peach slices and raspberries. Stir in orange juice, liqueur, wine and simple syrup. Cover and refrigerate at least 2 hours, or overnight.
  • To serve, divide fruit between glasses, then pour in the wine mixture. Top up with club soda to taste.


Classic Bloody Mary

Makes 1 drink.


  • 2 oz tomato juice
  • 1 ½ oz Smirnoff Vodka
  • 1 tsp Worcestershire sauce
  • 1 tsp prepared horseradish
  • 3 dashes hot sauce
  • Freshly ground black pepper
  • Squeeze of fresh lemon
  • Coarse salt for rim and celery, cherry tomatoes and lemon for garnish.


  • In a tall glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, Worcestershire, hot sauce and lemon.
  • Rim another glass with salt, then fill with ice. Pour Bloody Mary mixture into the second glass. Garnish with celery stalk, cherry tomato, and lemon wedge and serve.