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Cocktail History
The Early Spring is a modern cocktail that was created in 2021 by Absolut Vodka for the release of their rhubarb edition. The recipe highlights the vodka’s sweet vegetable flavor by pairing it with floral lavender syrup, bright lemon, and dill and tops it all with carbonated soda water.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rhubarb Vodka: This is a type of vodka made with rhubarb, grains, vegetables or fruits, and alcohol. This recipe specifically calls for Absolut Juice Rhubarb Edition, but we used Pearse Lyons Distillery Ha’Penny Rhubarb Gin because it has a well-rounded rhubarb flavor with more complexity than vodka. For a mocktail version of this drink, try STRYKK Not V*dka and Monin Premium Strawberry Rhubarb Purée in place of the rhubarb vodka.
Lavender Syrup: This is a sweetener made with lavender, sugar, citric acid, and water. We used Floral Elixir Company Lavender Elixir because it has a fragrant floral flavor with blueberry undertones.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. We used Topo Chico Sparkling Mineral Water because it’s light, essentially flavorless, and refreshing.
Dill Sprig: This is an herb.
Flower: This is an edible flower that can be used as a garnish.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
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Tasting Notes
The Early Spring starts with the aroma of sour dill, has a light-bodied and mostly sweet taste of florals at first with slightly bitter rhubarb on the tongue, and finishes with lavender and bubbly soda in the aftertaste.
Our Opinion of This Cocktail Recipe: We were a little split on how much we enjoyed this recipe individually, but we both agreed the Early Spring was refreshing and great for an afternoon on the patio in the sun. And we do think the recipe is better with rhubarb gin in lieu of vodka because it has more complexity, which is necessary given its simplicity.
Alex’s Take: ⭐⭐⭐
“This light-bodied sipper is great for this time of year, especially for the daytime sessions spent on the patio watching the flowers bloom. It’s fairly heavy with florals and botanicals, which gives it the right character for the season, while the dill lends its vegetal botanicals to each swallow. While I personally thought the dill felt a bit out of place, it does help to balance pit this otherwise fairly sweet drink with a bit of tanginess on the nose.”
Kendall’s Take: ⭐⭐⭐⭐
“I like it when we come across a simple drink that checks all of the boxes of seasonality. Lavender syrup aside, this cocktail’s ingredients are fairly accessible, and when combined, they create a refreshing spring spritzer that reminds me of a bountiful garden. I would love to sip on one of these while getting my plant starts moved into their new dirt homes at the start of the spring season.”
Recipe
This cocktail recipe was adapted from Difford’s Guide, an online guide to cocktails, spirits, and liqueurs.
Early Spring
The Early Spring is a modern cocktail that was created in 2021 by Absolut Vodka for the release of their rhubarb edition. The recipe highlights the vodka’s sweet vegetable flavor by pairing it with floral lavender syrup, bright lemon, and dill and tops it all with carbonated soda water.
Ingredients
Method
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Add rhubarb vodka, lavender syrup, lemon juice, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a highball glass over fresh cracked ice.
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Top with soda water.
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Garnish with dill sprigs and flower.
