Celebrate Spring with 10 Refreshing Cocktails

For a modern take on the classic mint julep, try the Anejo Julep, courtesy of Jacques Bezuidenhout, bartender ambassador for San Francisco's Partida Tequila. In a julep cup, add 1 bar spoon each of peach syrup and simple syrup and 6 to 8 mint leaves. Muddle lightly to release mint oils. Add some crushed ice and 1 1/2 ounces Partida Anejo Tequila. Give it all a good stir. Add another 1 1/2 ounces of tequila; stir. Top off with more crushed ice and garnish with a sprig of mint.

Related: Jacques Bezuidenhout, Master Mixologist

In a pitcher, add 2 ounces of Tabasco or Cholula Hot Sauce, 1 ounce lime juice, 7 ounces orange juice, 5 ounces grapefruit juice, 1 teaspoon salt, 2 teaspoons freshly ground pepper, 15 ounces of tomato juice and a jalapeno, halved with seeds. Stir until salt and pepper dissolve. Allow mixture to sit for 15 to 30 minutes. Once the right heat level is reached, remove jalapeno halves. "Keep the sangrita refrigerated and enjoy accompanied with a neat pour of your favorite marque of Partida Tequila," Bezuidenhout said.

Related: Partida and Brand Ambassador Jacques Bezuidenhout Nominated for Wine Enthusiast Magazine's 2012 Wine Star Awards

The Pink Sparkler makes about a gallon of punch -- ideal for a spring or summer gathering, said Ezra Pattek of The Bon Vivants in Miami. In a punch bowl, combine 2 bottles Passion XO Pink, 1 bottle sparkling wine, 12 ounces ginger liqueur, 16 ounces cranberry juice, 10 ounces lime juice and 4 ounces orange juice. Float orange and lime wheels in a punch bowl; add several scoops of ice. Serve cocktails in rocks glasses; garnish each with a float of sparkling wine, an orange slice and grated nutmeg.

Related: Ezra Pattek of The Bon Vivants

"The savory Cilan-tini is a play on healthy cocktails with a little bit of kick," said Pablo Villareal, house mixologist at New York's Jazz at Kitano. Muddle together 4 cherry tomatoes, 1 dried red chili pepper, 8 to 10 cilantro leaves and a pinch of salt. Add 2 ounces of Grey Goose and 1/2 ounce each of lime juice, lemon juice and simple syrup. Shake over ice. Garnish with a cilantro leaf.

Related: Pablo Villareal, Jazz at Kitano

"The Side Car Citrus is a delicious balance of strength, sour and sweet," said mixologist Kellie Rowland of Six.One.Six in the JW Marriott Grand Rapids, Michigan. "The Patron Citronage adds some bite that the extra splash of orange juice balances out." Combine 1 1/2 ounces Christian Brother's Brandy, 1 ounce Patron Citronage, 1/2 ounce freshly squeezed lemon juice and 1/2 ounce freshly squeezed orange juice. Shake with ice. Strain mixture into a martini glass with sugared rim, using an orange slice as garnish.

Related: Mixing It Up, featuring Kellie Rowland of JW Marriott Grand Rapids, Michigan

Pam Bushling, mixologist at Madrona Manor in Healdsburg, California, knows a great cocktail for temperate temperatures: the Pom Williams. "It's a delicate Champagne cocktail that's especially good at a warm-weather party." Combine 1 ounce pear liquor and 1/8 ounce Meyer lemon juice in a Champagne flute. Fill with sparkling pear cider and drop in 4 or 5 pomegranate seeds.

Related: Pam Bushling, Madrona Manor

The Lovely is ideal for those who aren't fond of sweet cocktails, said Lauren Lathrop Williams, assistant general manager and lead cocktail engineer at San Diego's Jsix Restaurant and Lounge. Williams uses prosecco in The Lovely for its floral, fruity lightness, then adds 1/4 ounce of St. Germain, an elderflower liqueur, to play up the floral notes in the prosecco. "The ratio of prosecco to St. Germain can be adjusted to taste," she said.

Related: Lauren Lathrop Williams, Jsix

Along with sparkles, Bushling's Lavender 75 holds a touch of stoutness. Combine 1 1/2 ounces of lavender gin, 1/2 ounce of fresh lemon juice and 1/4 to 1/2 ounce of simple syrup in a Champagne flute. Give it a quick stir, then slowly fill the remainder of the flute with prosecco. Keep your gin in the freezer before mixing this drink, Bushling advised. "It will help tame the prosecco fizz and reduce the chances of overflowing."

Because you make the Citrus Gin pre-mix ahead of time, serving the Citrus Sparkle -- a cocktail from celebrity chef and mixologist Kathy Casey of Liquid Kitchen in Seattle -- is a breeze. To prepare the pre-mix, combine 2 cups Martin Miller's Gin, 1/2 cup Cointreau, 1/2 cup simple syrup and 2/3 cup fresh lemon juice. Funnel the mixture into a pretty bottle and store in the refrigerator, where it will keep for up to a week. This makes enough pre-mix for 10 to 12 Citrus Sparkle cocktails.

Squeeze and drop 1/4 of a clementine, tangerine or mandarin into a cocktail shaker. Add 3 ounces of the Citrus Gin pre-mix, fill with ice, cap and shake vigorously. Strain into a Champagne flute. Top with 1 1/2 ounces of chilled brut Champagne or sparkling wine and garnish with a small sprig of rosemary or an orange twist.

Related: Kathy Casey, Liquid Kitchen