We’ll always have James Bond’s (or Don Draper’s) classic martini and the Dude’s White Russian, but these days, cocktails have gotten a lot more interesting. A bevy of distinctive ingredients is the name of the game, and as anyone who’s sipped, say, a bacon martini can testify, expecting the unexpected is part of the fun. (Side note: we haven’t seen any lamb-tinis. Yet.)
With so many fruits and veggies at their peak, now is the perfect time to experiment. Here’s a look at what top American chefs and mixologists are doing with seasonal stars like beets and avocados. Give their recipes a try at home, for something delicious to sip while you grill some lamb.
Spring Star: Beets
More tender than their fall counterparts, spring beets offer a light, naturally sweeter flavor. They’re an ideal base for this cool Beet Martini from Stephanie Izard, Top Chef Season 4 winner and owner of acclaimed Chicago restaurant Girl & the Goat. The presence of fresh apple and orange juices makes this a delightful alternative to your run-of-the-mill fruity martini.
Spring Star: Fennel
Fennel and booze go way back, as this spring veggie (also considered an herb and a spice) is a main ingredient in the famous elixir absinthe. For this great-looking drink, Strawberry Fennel, mixologist Miguel Aranda of New York’s Apothéke concocts “Fennel bitters” with Grand Marnier, coriander, cloves and more, then combines the blend with traditional lime-based sour mix and fresh strawberries. The result is a complex treat that harmoniously plays to all five aspects of taste—sweet, salty, acidic, bitter and savory
Spring Star: Avocado
Vitamin-packed avocados are making their debut now—and they’re good for more than just guacamole. Bridget Albert, a master mixologist and co-author of Market Fresh Mixology (focused on making seasonal cocktails with fresh ingredients) makes a Savory Avocado Cocktail by mixing tequila, triple sec and lime juice with muddled avocado and tarragon. If you try it at home, you should know it’s excellent with spicy Latin flavors. Why not try it with some lamb burritos or empanadas?
Spring Star: Apricot
Apricots are one of the fruits that really hit their stride in spring. Chef Jeffrey Morgenthaler of renowned Portland restaurant Clyde Common whips up a Kentucky Breakfast Cocktail using bourbon, fresh apricot preserves and lime juice, plus the popular ingredient responsible for many a trendy cocktail’s light, frothy texture: egg whites. Here’s what else you should know: this delish “breakfast” drink can be sipped with a tasty lamb dinner, too.