Spring’s First Bloom

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Spring’s First Bloom is a modern cocktail that was created by Charlotte Voisey of New York City, New York. The recipe uses the Gin Sour template and shakes the botanical spirit with lemon, frothy egg white, and a mixture of spring-inspired flavors including lemongrass, elderflower, lavender, and microgreens.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Gin: This is a spirit made by redistilling a neutral spirit with juniper berries and other botanicals to develop a distinctive, aromatic flavor.

Lemongrass Syrup: This is a sweetener made with lemongrass, white sugar, and water, which are heated and infused into a syrup with an aromatic, herbal flavor.

Lemon Juice: This is the liquid extracted from the flesh of ripe lemons that has a sweet, tangy flavor and light yellow color.

Elderflower Liqueur: This is a liqueur made with elderflower blossoms, distilled alcohol, water, and sugar, which are blended and infused to develop a light, floral flavor.

Egg White: This is the clear portion of an egg that’s separated from the yolk and used to add frothy texture to cocktails.

Lavender Bitters: This is a concentrated flavoring made with lavender buds, herbs, spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a floral, slightly bitter flavor.

Microgreen Leaves: These are young edible greens harvested at an early stage that have a fresh, mild flavor.

Brands I Used

• 🔗 Prairie Organic Spirits Gin
• 🔗 Monin Premium Lemongrass Syrup
• 🔗 St. Elder Natural Elderflower Liqueur
• 🔗 Scrappy’s Bitters Lavender Bitters

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Boston Shaker: This is a two-piece cocktail shaker made with a large metal tin and a second tin or mixing glass that’s used for shaking and chilling cocktail ingredients.

Hawthorne Strainer: This is a flat metal strainer with a handle and a coiled spring around the edge that’s used for straining shaken cocktails from a shaker while holding back ice and solids.

Cutting Board: This is a flat, durable kitchen surface made from materials like wood or plastic that’s used for slicing ingredients and preparing garnishes.

Paring Knife: This is a small kitchen knife with a narrow, sharp blade that’s used for peeling fruit and trimming garnishes.

Electric Citrus Juicer: This is a kitchen appliance with a motorized reamer that’s used for quickly extracting juice from citrus fruits.

Fine Mesh Strainer: This is a mesh metal strainer with a tightly woven bowl and handle that’s used for straining out small ice shards and other solids while pouring cocktails from a shaker or mixing glass.

Measuring Cup: This is a kitchen tool with a handled cup and marked volume measurements that’s used for accurately measuring and pouring liquid ingredients.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 A Bar Above Stainless Steel Boston Shaker
• 🔗 A Bar Above Stainless Steel Hawthorne Strainer
• 🔗 OXO Good Grips 2-Piece Cutting Board Set
• 🔗 OXO Good Grips 3.5 Inch Paring Knife
• 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
• 🔗 Barfly Silver Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
• 🔗 Greenline Goods Coupe Glass

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Soft, pale yellow color with a light, frothy top

• Aroma: Fresh lemongrass and bright citrus lifting right out of the glass

• Taste: Juniper and classic gin botanicals front and center, balanced by tangy lemon and subtle floral notes

• Finish: Clean and dry, with lingering lavender and a gentle herbal touch of lemongrass

Kendall’s Take: “I’ll admit, I went into this cocktail tasting with modest expectations, but it completely won me over. From the first sip, the lemongrass syrup stole the spotlight, beautifully elevating the botanical spirit and floral liqueur into a seamless, harmonious blend. Rather than any one coming across as too overpowering, the flavors are elegantly integrated, with the frothy finish adding a light, luxurious mouthfeel that makes each sip feel a little special.

I’d call the Spring’s First Bloom vibrant, balanced, and unexpectedly captivating. I’m already looking forward to making it again—especially alongside an Asian-inspired meal, where its bright, aromatic profile will shine against rich, savory umami flavors.”

Recipe

This cocktail recipe was found in the publication Liquor.com.