Five colorful, herb infused cocktails against white backdrop (photo by Kevin Kopanski)
Food + Drink

5 Herbaceous Cocktails to Make This Spring

Infuse the freshness of herbs into your cocktails with these colorful creations that are sure to impress at any home bar.

Aviation Brothers

2 oz. Seven Brothers Seven Botanicals Gin
¼ oz. Creme de Violette
¾ oz. lemon juice
½ oz. maraschino liqueur 

Shake ingredients over ice. Strain into a chilled coupe. From Seven Brothers Distilling Co.


Skyy Sparkling Lavender Lemonade

1½ oz. SKYY Vodka
1 oz. lemon juice
¾ oz. lavender syrup
4 oz. soda water
Lavender sprig

Add the first three ingredients to the shaker tin and shake with ice. Strain into a glass tumbler. Top with soda water and garnish with a sprig of lavender. From SKYY Vodka.


Garden Martini

1½  oz. Noble Cut Signature Vodka
½  oz. Elderflower Liqueur
¾  oz. lime juice
½  oz. simple syrup
3 slices of cucumber (muddled)
Cucumber ribbon

Add all ingredients, then add ice. Shake then strain into a martini glass. Garnish with cucumber ribbon on a skewer and serve up. From Noble Cut Distillery.


Corpse Reviver No. 1301

¾ oz. East Side Gin
¾ oz. Orange Tiger
¾ oz. Lillet Blanc
¾ oz. fresh lemon juice
¼ oz. simple syrup
Absinthe rinse
Lemon peel

Rinse a chilled cocktail glass with absinthe, coating the inside of the glass. Add all ingredients except for the lemon peel to a shaker filled with ice. Shake vigorously for 10-15 seconds to combine and chill the ingredients. Strain the mixture into the absinthe-rinsed glass. Garnish with a lemon peel. From Toledo Spirits Co.


Elder Ginger Brother

1½ oz. Seven Brothers Cinnamon Infusion
½ oz. St. Elder or St. Germain
¼ oz. Aperolginger ale
Cinnamon sticks

Shake over ice. Pour into a rocks glass. Top with ginger ale. Garnish with cinnamon sticks. From Seven Brothers Distilling Co.

Proof Magazine is for Ohio spirit lovers. It is produced by Great Lakes Publishing three times a year. Dont miss an issue by subscribing to Ohio MagazineView a digital version of the Proof Magazine Spring 2024 edition here.