Nothing says springtime quite like a bright fruity cocktail. I sat down at Halcyon’s marble bar with Sharon Eagan and tested out some of the new cocktails they plan on serving to celebrate the sunnier, warmer days of spring.
The cornerstone of these spring cocktails is a collection of in-house infused fruit liquors currently working their magic in big glass jars under the bar. Fruits like pineapple, watermelon, peach, and orange are married with liquors like vodka, rum, and tequila. After a few weeks, the flavors meld and create the perfect foundation for a cocktail.
For Halcyon’s signature spring cocktail, bartender, Paul Belas, mixed up vodka, St. Germain, fresh grapefruit juice, a bit of grenadine, and a splash of champagne for a fresh, light drink that looks beautiful in the glass.
He also shakes up his own creation, the Bikini-Tini, with pineapple infused vodka, Malibu, pineapple juice, and a touch of grenadine, and garnished with a wedge of the vodka-soaked pineapple. A classic pairing, Malibu and pineapple lend themselves perfectly to warmer weather, and the vodka-soaked pineapple wedges give a boozy boost to the drink.
The pineapple vodka is fully steeped and ready to be made into cocktails, but it’ll be a few more weeks before the full range of fruit-infused flavors are available. Just another thing to look forward to as we get closer to summer.
In the meantime, stop by Halcyon starting Tuesday to try out their new weekly menu, highlighting seasonal local produce And don’t worry- the Halcyon classics are still offered alongside the rotating menu.
Halcyon Springtime Classic
- Two parts vodka
- One part St. Germain
- One part fresh grapefruit juice
- Splash of grenadine
- Champagne to top up the glass
Shake together first three ingredients over ice, pour into a martini glass, add splash of grenadine, top with champagne, and stir.
- One part pineapple infused vodka
- One part Malibu
- One part pineapple juice
- Splash of grenadine
- Wedge of vodka-infused pineapple, to garnish
Shake together first three ingredients over ice, pour into a martini glass, ass a splash of grenadine, stir, and garnish with pineapple wedge.