Spring Cocktails

Spring has Sprung - Let's toast the season! Our friends from Jenn-Air were nice enough to share these Spring Cocktail Party drink recipes from Saveur Magazine. Each recipe is for one drink so just multiply out to prepare a pitcher for your party. For the Rhubarb Fizz, just double the batch of simple syrup as a base for each drink and add champagne accordingly. Rhubarb Fizz Credit: Helen Rosner MAKES ONE COCKTAIL INGREDIENTSFOR THE RHUBARB SYRUP1½ lbs rhubarb, stalks cut in half lengthwise and sliced into ½" pieces (to yield about 6 cups)¾ cup ginger beer¼ cup sugar8 cardamom seeds, crushed1 vanilla bean (about 3-4" long), seeds and pod FOR THE COCKTAIL1 oz. rhubarb syrup4 oz. brut champagne or sparkling wine INSTRUCTIONS1. Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about ½ cup of syrup, which will keep, refrigerated, for 2-3 weeks Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne. Rosewood Cocktail Credit: Matt Taylor-Gross MAKES 1 COCKTAIL INGREDIENTS2 oz. bourbon½ oz. Pamplemousse Rosé2 dashes wormwood bitters INSTRUCTIONSCombine bourbon, rosé, and bitters in a cocktail shaker filled with ice; stir. Strain into a rocks glass filled with ice. Water Lily Credit: Laura Sant Crème de violette adds sweetness and an arresting purple color