Spring’s First Bloom

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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 the leaves of a microgreen plant.

Bartending Tools

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

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I 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. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

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.