5 seasonal spirits and stylish serves to rustle up now

Sometimes it’s hard to pinpoint why we love to capitalise on a cocktail…and tease our tastebuds with a sapid spirit.

Is it because we like to veer away from a glass of vino come springtime – and appreciate the core aromas and taste of juniper berries in a gin; or grainy character of a vodka?

And then fix a concoction of notable complexity by adding a mixer, a menagerie of ingredients to amp up the flavour profile, or pimp up a classic pour.

Either way, here’s what’s causing a stir and deserves a place on your bar cart…

The first thing that strikes you about this award-winning gin is the recycled aluminium bottle, playing a vital role in reducing its carbon footprint. But what about this delectable infusion of perfectly edible, imperfect raspberries?

It’s delightfully fresh and fruity with a good measure of tart raspberry flavour and spicy kick on the tail. Top with aromatic tonic, raspberries and mint to drink in the sun.

Something to wet your whistle before Sunday brunch, this punchy serve is sweetened with a touch of apricot jam, and sharpened with some zesty lemon juice. Cited as a fizzy, fruity escape, Silent Pool’s enticing, aromatic lavender notes sit well with ginger ale in its Gin & Jam cocktail.

Ingredients: 50ml Silent Pool, 20ml lemon juice, 1tbsp apricot jam, ginger ale.

Method: Half fill a shaker with ice. Add the gin, juice and jam, shake vigorously. Double strain into a highball glass over fresh ice and top with ginger ale. Garnish with a slice of lemon.

One to knock your spring socks off, Hepple Gin is building on the timeless elegance of a martini with its fresh take on a classic gin; with blackcurrant leaf, Douglas fir and lovage as the headline botanicals, resulting in a bold, bright, gorgeous gin.

Here’s its recipe to spin you around…

Ingredients: 50ml Hepple Gin, 5ml dry vermouth.

Method: Fill a mixing jug with ice. Add the ingredients and stir slowly 30 times. Strain into a chilled martini glass. Pinch lemon rind over the surface of the martini and add to glass.

Renais Gin balances salvaged grape skins from Burgundy with a bunch of zesty botanicals including lemon peel, grains of paradise and lime slices; with a good dose of crisp juniper, topped with linden flowers and acacia honey for a floral, spicy, citrusy gin with a gentle vinous sweetness.

The result? This libation lives up to expectation and beyond a Renais and tonic, its sweet and sour Bees Knees makes a snazzy serve…

Ingredients: 50ml Renais Gin, 1 egg white, 20ml fresh lemon juice, 20ml acacia honey syrup, 5ml fino sherry.

Method: Half fill a shaker with ice. Add the ingredients and shake vigorously, strain into a chilled coupette.

Herald in happy hour with an award-winning vodka to revamp your repertoire! Made from Wiltshire’s finest winter wheat and named Vodka of the Year at the London Spirits Competition 2024, Ramsbury’s silky smooth with a creamy profile, exhibiting enticing hints of dried fruits, caramel and slightly peppery finish.

Versatile and rich, here’s its take on an espresso martini to sip and savour…

Ingredients: 30ml Ramsbury Vodka, 30ml Mr Black Cold Brew Coffee Liqueur, 30ml espresso, 15ml liquid honey.

Method: Half fill a shaker with ice. Add ingredients, shake vigorously, strain into a chilled martini glass. Garnish with coffee beans. And there you have it.