19 Refreshing Spring Cocktail Recipes for Outdoor Gatherings

Spring is finally here, and what better way to celebrate than with a crisp, colorful cocktail in hand? Whether you’re hosting a backyard brunch or just soaking up the sunshine, these 19 refreshing sips—bursting with seasonal fruits, herbs, and bright flavors—are guaranteed to elevate your outdoor gatherings. From bubbly spritzes to herb-infused twists, there’s a perfect pour for every palate. Let’s mix things up!

Elderflower Gin Fizz

This floral, fizzy cocktail is like spring in a glass—bright, refreshing, and just sweet enough to keep you coming back for another sip.

Ingredients:

• 2 oz gin
• 1 oz elderflower liqueur (like St-Germain)
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup
• 2 oz chilled club soda
• Ice cubes
• Lemon twist or edible flower (for garnish, optional)

Instructions:

1. Fill a cocktail shaker with ice cubes. Add the gin, elderflower liqueur, lemon juice, and simple syrup.
2. Shake vigorously for 15–20 seconds until well-chilled.
3. Strain into a tall glass filled with fresh ice.
4. Top with club soda and gently stir to combine.
5. Garnish with a lemon twist or edible flower if desired.

The magic here is in the balance—the elderflower’s delicate sweetness plays perfectly with the gin’s botanicals and the lemon’s zing. Serve this at brunch or as a happy hour showstopper.

Tip: For an extra-frothy finish, dry-shake (without ice) the gin, liqueur, lemon juice, and syrup first, then add ice and shake again before straining.

Strawberry Basil Mojito

This refreshing twist on a classic mojito combines sweet strawberries and fragrant basil for a cocktail that tastes like summer in a glass.

Ingredients:

• 4 fresh strawberries, hulled and sliced
• 6 fresh basil leaves, plus extra for garnish
• 1 tbsp granulated sugar
• 1 oz fresh lime juice (about 1 lime)
• 2 oz white rum
• 4 oz club soda, chilled
• Ice cubes

Instructions:

1. In a sturdy glass, muddle the strawberries, basil leaves, and 1 tbsp sugar until the berries are juicy and the basil is fragrant.
2. Add 1 oz lime juice and 2 oz rum, then fill the glass halfway with ice cubes. Stir well to combine.
3. Top with 4 oz club soda and gently stir once more.
4. Garnish with a fresh basil leaf and serve immediately.

The herbal kick of basil balances the sweetness of the strawberries, making this mojito feel both vibrant and sophisticated.

Tip: For a prettier presentation, use a tall glass and layer the strawberry slices against the sides before adding ice.

Lavender Lemonade Spritz

This floral, fizzy sipper is like summer in a glass—bright lemon meets soothing lavender for a drink that’s equal parts refreshing and elegant.

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 2 tbsp dried culinary lavender
• 1 cup freshly squeezed lemon juice (about 6–8 lemons)
• 3 cups cold sparkling water
• Ice, for serving
• Lemon slices and lavender sprigs, for garnish (optional)

Instructions:

1. Make lavender syrup: In a small saucepan, combine 1 cup granulated sugar, 1 cup water, and 2 tbsp dried lavender. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, cover, and steep for 30 minutes. Strain into a jar, discarding lavender.
2. Mix lemonade: In a pitcher, combine 1 cup lemon juice and ½ cup of the lavender syrup (adjust to taste). Stir well.
3. Serve: Fill glasses with ice, then pour lemonade halfway. Top each with ½ cup sparkling water and gently stir. Garnish with lemon slices and lavender sprigs if desired.

The magic here? The syrup’s floral depth balances the tart lemon—no fancy tools required, just a little patience for steeping.

Tip: Leftover syrup keeps for 2 weeks in the fridge—drizzle it over pancakes or stir into iced tea!

Cucumber Mint Cooler

This refreshing sipper is like a spa day in a glass—crisp, cooling, and just sweet enough to make you reach for a second pour.

Ingredients:

• 2 medium cucumbers, peeled and roughly chopped (about 2 cups)
• 1/4 cup fresh mint leaves, plus extra for garnish
• 3 tbsp honey
• 2 tbsp freshly squeezed lime juice
• 1/4 tsp fine sea salt
• 3 cups cold water
• Ice cubes, for serving

Instructions:

1. In a blender, combine cucumbers, 1/4 cup mint leaves, honey, lime juice, and salt. Blend on high until completely smooth, about 1 minute.
2. Strain the mixture through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid (discard pulp).
3. Stir in cold water. Taste and adjust honey or lime if needed.
4. Serve over ice, garnished with extra mint leaves.

The magic here? Straining ensures a silky-smooth texture—no grit, just pure refreshment. Bonus: it keeps beautifully in the fridge for up to 2 days.

Tip: For a fizzy twist, swap half the water with chilled club soda right before serving.

Raspberry Rosé Sangria

This fruity, floral sangria is like summer in a glass—bright, refreshing, and just sweet enough to keep you coming back for another sip.

Ingredients:

• 1 (750ml) bottle dry rosé wine (chilled)
• 1 cup raspberry vodka
• 1/2 cup elderflower liqueur (like St-Germain)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp honey
• 1 cup fresh raspberries
• 1 cup sliced strawberries
• 1/2 cup blackberries
• 1 cup sparkling water or club soda (chilled)
• Ice, for serving

Instructions:

1. In a large pitcher, whisk together the rosé, raspberry vodka, elderflower liqueur, lime juice, and honey until the honey dissolves.
2. Add the raspberries, strawberries, and blackberries, gently pressing a few with a spoon to release their juices.
3. Refrigerate for at least 2 hours (or up to 4) to let the flavors meld.
4. Just before serving, stir in the sparkling water. Pour over ice-filled glasses, scooping some fruit into each.

The elderflower liqueur adds a subtle floral note that makes this sangria feel extra special—perfect for bridal showers or lazy afternoons on the patio.

Tip: For a prettier presentation, freeze raspberries in ice cubes ahead of time!

Peach Bellini with Prosecco

Nothing says celebration like a bubbly Peach Bellini—this fruity, fizzy sip is as easy to make as it is refreshing.

Ingredients:

• 2 ripe peaches, peeled and pitted (or 1 cup frozen peaches, thawed)
• 1 tbsp fresh lemon juice
• 1 tsp granulated sugar
• 1 bottle (750ml) chilled Prosecco
• Ice (for blending, if needed)

Instructions:

1. In a blender, combine peaches, lemon juice, and sugar. Blend until completely smooth, adding a splash of ice if needed to thin slightly.
2. Divide the peach puree evenly among 4 champagne flutes (about 1/4 cup per glass).
3. Slowly top each glass with chilled Prosecco, pouring gently to preserve bubbles. Stir lightly to combine.
4. Serve immediately, garnished with a thin peach slice if desired.

The magic here? The peach puree settles slightly, creating a gorgeous ombre effect—perfect for Instagram-worthy brunches or toasts.

Tip: For a smoother sip, strain the puree through a fine-mesh sieve before adding to glasses.

Watermelon Margarita with Chili Salt Rim

This vibrant margarita blends juicy watermelon with zesty lime and a spicy-sweet chili salt rim—perfect for sipping on a sunny afternoon.

Ingredients:

• 2 cups fresh watermelon, cubed (seedless or seeds removed)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 oz silver tequila
• 1 oz triple sec
• 1 tbsp granulated sugar
• 1 tsp chili powder
• 1 tsp kosher salt
• Ice, for serving
• Lime wedge, for garnish

Instructions:

1. Make the chili salt rim: On a small plate, mix 1 tsp chili powder and 1 tsp kosher salt. Run a lime wedge around the rim of a glass, then dip it into the mixture to coat.
2. Blend the drink: In a blender, combine watermelon, 1/4 cup lime juice, 1 tbsp sugar, tequila, and triple sec. Blend until smooth, about 30 seconds.
3. Strain and serve: Pour the mixture through a fine-mesh sieve into the prepared glass filled with ice. Garnish with a lime wedge.

The chili salt rim adds a playful kick that balances the drink’s natural sweetness—no fancy shaker required!

Tip: For a slushier texture, freeze watermelon cubes overnight before blending.

Blueberry Lavender Martini

This floral-sweet cocktail feels like a sip of summer, with fresh blueberries and a hint of lavender for a sophisticated twist.

Ingredients:

• 1/4 cup fresh blueberries (plus a few extra for garnish)
• 1 1/2 oz vodka
• 1 oz blueberry lavender syrup (*see tip)
• 1/2 oz fresh lemon juice
• Ice
• Lavender sprig (for garnish, optional)

Instructions:

1. In a cocktail shaker, muddle 1/4 cup fresh blueberries until juicy.
2. Add 1 1/2 oz vodka, 1 oz blueberry lavender syrup, and 1/2 oz lemon juice. Fill the shaker with ice and shake vigorously for 15 seconds.
3. Strain into a chilled martini glass and garnish with a skewer of extra blueberries and a lavender sprig (if using).

The lavender’s subtle perfume balances the berries’ sweetness, making this drink as elegant as it is refreshing.

Tip: To make blueberry lavender syrup, simmer 1 cup blueberries, 1 cup water, 1 cup sugar, and 1 tbsp dried culinary lavender for 10 minutes. Strain and chill.

Kiwi Lime Daiquiri

This tropical twist on a classic daiquiri blends sweet kiwi and zesty lime for a refreshing sip that tastes like vacation in a glass.

Ingredients:

• 2 ripe kiwis, peeled and chopped
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp granulated sugar
• 1/2 cup white rum
• 1 cup ice cubes
• Lime slices or kiwi slices, for garnish (optional)

Instructions:

1. In a blender, combine the chopped kiwis, lime juice, sugar, rum, and ice. Blend on high until completely smooth, about 30 seconds.
2. Pour into chilled glasses and garnish with lime or kiwi slices if desired.

The vibrant green hue and tangy-sweet balance make this daiquiri a showstopper for backyard BBQs or poolside lounging. Tip: For a frostier texture, freeze kiwi chunks ahead of time and skip the ice!

Pineapple Coconut Rum Punch

This tropical sipper is like a vacation in a glass—sweet, creamy, and just boozy enough to make any gathering feel like a beach party.

Ingredients:

• 1 cup pineapple juice (chilled)
• 1 cup coconut cream (stirred well before measuring)
• 1/2 cup white rum
• 1/4 cup lime juice (freshly squeezed)
• 2 tbsp honey
• 1 cup ice cubes
• Fresh pineapple slices and maraschino cherries (for garnish)

Instructions:

1. In a blender, combine 1 cup pineapple juice, 1 cup coconut cream, 1/2 cup white rum, 1/4 cup lime juice, and 2 tbsp honey. Blend on high until smooth, about 30 seconds.
2. Add 1 cup ice cubes and blend again until slushy, 15–20 seconds.
3. Pour into chilled glasses and garnish with fresh pineapple slices and maraschino cherries.

The magic here is the creamy coconut texture against the bright pineapple tang—no fancy techniques, just pure tropical vibes. Tip: For a mocktail version, swap the rum with coconut water and add a splash of ginger beer for fizz.

Grapefruit Rosemary Paloma

This refreshing twist on a classic Paloma combines bright citrus with herbal rosemary for a cocktail that feels both fancy and effortless.

Ingredients:

• 2 oz tequila blanco
• 3 oz fresh grapefruit juice (about 1/2 medium grapefruit)
• 1/2 oz fresh lime juice
• 1/2 oz honey syrup (equal parts honey and warm water, stirred)
• 1 small rosemary sprig (plus extra for garnish)
• Pinch of flaky sea salt
• Club soda, to top
• Grapefruit wedge or wheel, for garnish

Instructions:

1. In a cocktail shaker, gently muddle the rosemary sprig with the honey syrup (1/2 oz) and a pinch of flaky sea salt to release its oils.
2. Add tequila (2 oz), grapefruit juice (3 oz), lime juice (1/2 oz), and a handful of ice. Shake vigorously for 15 seconds until well-chilled.
3. Strain into an ice-filled highball glass and top with club soda (about 2 oz).
4. Garnish with a grapefruit wedge and a fresh rosemary sprig.

The rosemary’s piney aroma plays beautifully against the grapefruit’s tang, while the honey syrup rounds out the edges without overpowering. Tip: For a smokier vibe, try mezcal instead of tequila!

Blackberry Thyme Smash

This vibrant, herb-kissed cocktail is the perfect balance of sweet and earthy—ideal for sipping on a sunny afternoon or impressing guests at your next gathering.

Ingredients:

• 6 fresh blackberries
• 4 fresh thyme sprigs (plus extra for garnish)
• 2 tsp honey
• 1.5 oz bourbon
• 1 oz fresh lemon juice
• Ice cubes
• 3 oz club soda, chilled

Instructions:

1. In a cocktail shaker, muddle blackberries, 2 thyme sprigs, and honey until the berries break down and release their juices.
2. Add bourbon and lemon juice, then fill the shaker halfway with ice. Shake vigorously for 15 seconds until well-chilled.
3. Strain into a glass filled with fresh ice, then top with club soda. Gently stir to combine.
4. Garnish with the remaining 2 thyme sprigs and a few extra blackberries on a skewer.

The thyme’s subtle herbal note elevates the jammy blackberries, while the honey softens the bourbon’s bite—making it dangerously easy to drink.

Tip: For a frothier texture, shake the club soda with the other ingredients (just be ready for a lively pour!).

Orange Blossom Mimosa

Bright, floral, and just a little fancy, this twist on the classic mimosa adds a delicate orange blossom note for a brunch-ready sip.

Ingredients:

• 1 bottle (750ml) chilled dry sparkling wine (like Prosecco or Cava)
• 1 1/2 cups chilled fresh orange juice (about 4–5 medium oranges)
• 2 tbsp orange blossom water
• 1 tbsp honey
• Orange slices or edible flowers, for garnish (optional)

Instructions:

1. In a small pitcher, whisk together the orange juice, orange blossom water, and honey until the honey dissolves completely.
2. Divide the juice mixture evenly among 6 champagne flutes, filling each about 1/3 full.
3. Slowly top each glass with sparkling wine, leaving a 1/2-inch space at the rim to prevent overflow.
4. Gently stir once with a spoon to combine, then garnish with an orange slice or edible flower if desired.

The orange blossom water adds a subtle perfume that makes this mimosa feel extra special—perfect for bridal showers or lazy Sunday mornings alike.

Tip: For a non-alcoholic version, swap the sparkling wine for chilled club soda or ginger ale.

Cherry Blossom Martini

This floral, lightly sweet martini tastes like spring in a glass—perfect for sipping on a warm evening or toasting a special occasion.

Ingredients:

• 2 oz gin (or vodka for a smoother finish)
• 1 oz cherry blossom syrup (or 0.5 oz simple syrup + 0.5 oz cherry liqueur)
• 0.5 oz fresh lemon juice
• 1 tsp maraschino cherry juice (optional, for color)
• Ice
• Edible dried cherry blossom or lemon twist (for garnish)

Instructions:

1. Fill a cocktail shaker with ice. Add gin, cherry blossom syrup, lemon juice, and maraschino cherry juice (if using).
2. Shake vigorously for 15–20 seconds until well-chilled.
3. Strain into a chilled martini glass and garnish with a cherry blossom or lemon twist.

The delicate floral aroma and tart-sweet balance make this drink feel effortlessly elegant—no fancy techniques required!

Tip: For a stronger cherry blossom flavor, steep dried edible blossoms in simple syrup for 1 hour before mixing.

Honeydew Melon Cooler

This refreshing, lightly sweetened cooler is like summer in a glass—perfect for sipping by the pool or serving at brunch.

Ingredients:

• 4 cups honeydew melon, cubed (about 1 small melon)
• 1/2 cup cold water
• 2 tbsp fresh lime juice
• 1 tbsp honey (or agave for vegan)
• 1/4 tsp sea salt
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions:

1. In a blender, combine honeydew melon, cold water, lime juice, honey, and sea salt. Blend on high until completely smooth, about 1 minute.
2. Strain through a fine-mesh sieve into a pitcher (optional for extra-smooth texture).
3. Fill glasses with ice, pour the cooler over, and garnish with fresh mint leaves.

The subtle saltiness balances the melon’s sweetness, while the lime adds a bright kick—no one will guess it’s just 5 ingredients!

Tip: For a fizzy twist, top with sparkling water right before serving.

Passionfruit Mojito

This tropical twist on a classic mojito brings bright, tangy passionfruit into the mix for a refreshing sip that feels like a vacation in a glass.

Ingredients:

• 6 fresh mint leaves
• 1/2 lime, cut into wedges
• 1 tbsp granulated sugar
• 2 oz white rum
• 1/4 cup passionfruit pulp (fresh or bottled)
• 1/2 cup club soda, chilled
• Ice cubes

Instructions:

1. In a tall glass, muddle the mint leaves, lime wedges, and sugar until the mint is fragrant and the lime releases its juice (about 30 seconds).
2. Add the rum and passionfruit pulp, then stir well to combine.
3. Fill the glass halfway with ice cubes, then top with club soda.
4. Gently stir once more and garnish with an extra mint sprig or lime wedge if desired.

The passionfruit’s floral tartness balances the rum’s warmth and the mint’s freshness, making this mojito irresistibly vibrant. Tip: For a frozen version, blend all ingredients (except club soda) with 1 cup of ice until smooth, then top with soda.

Lemon Verbena Spritz

Bright, herbal, and bubbly, this Lemon Verbena Spritz is like summer in a glass—perfect for sipping on the porch or impressing guests at your next gathering.

Ingredients:

• 1/4 cup fresh lemon verbena leaves, loosely packed
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 oz gin (or vodka for a milder flavor)
• 1 oz fresh lemon juice
• 3 oz chilled prosecco or sparkling water
• Ice, for serving
• Lemon verbena sprig or lemon twist, for garnish

Instructions:

1. Make the lemon verbena syrup: In a small saucepan, combine the lemon verbena leaves, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, cover, and let steep for 20 minutes. Strain into a jar, pressing the leaves to extract all the flavor. Discard the leaves and let the syrup cool.
2. Mix the drink: Fill a cocktail shaker with ice. Add the gin, lemon juice, and 1 oz of the cooled lemon verbena syrup. Shake vigorously for 15 seconds until well-chilled.
3. Serve: Strain into an ice-filled glass and top with prosecco or sparkling water. Garnish with a lemon verbena sprig or twist.

The delicate herbal notes of the lemon verbena syrup make this spritz stand out—it’s floral without being perfumy, and the bubbles keep it refreshingly light.

Tip: For a non-alcoholic version, skip the gin and use extra sparkling water with a splash of elderflower cordial.

Pomegranate Ginger Sparkler

This Pomegranate Ginger Sparkler is a vibrant, fizzy drink that balances sweet-tart pomegranate with spicy fresh ginger—perfect for sipping on a sunny afternoon or serving at brunch.

• 1 cup 100% pomegranate juice (chilled)
• 1 tbsp freshly grated ginger
• 2 tbsp honey
• 1 cup sparkling water (chilled)
• Ice cubes
• Fresh mint leaves or pomegranate arils for garnish (optional)

1. In a small saucepan, combine 1 tbsp grated ginger and 2 tbsp honey with 2 tbsp water. Simmer over low heat for 2 minutes, stirring until the honey dissolves. Strain into a bowl and let cool for 5 minutes.
2. Fill two glasses with ice cubes, then divide the ginger-honey syrup evenly between them.
3. Pour 1/2 cup pomegranate juice into each glass, followed by 1/2 cup sparkling water. Stir gently to combine.
4. Garnish with mint leaves or pomegranate arils if desired, and serve immediately.

The magic here? The ginger syrup infuses every sip with warmth, while the sparkling water keeps it light and refreshing—no cloying sweetness in sight.

Tip: For a boozy twist, add a splash of vodka or gin to each glass before topping with sparkling water.

Vanilla Pear Sangria

This lightly spiced sangria is like autumn in a glass—juicy pears and warm vanilla mingle with white wine for a refreshing yet cozy sip.

Ingredients:

• 1 (750ml) bottle dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 2 cups pear nectar
• 1/2 cup brandy
• 1/4 cup honey
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 2 ripe pears, thinly sliced
• 1 cup green grapes, halved
• 1 cup club soda, chilled
• Ice, for serving

Instructions:

1. In a large pitcher, combine the white wine, pear nectar, brandy, and 1/4 cup honey. Scrape the seeds from the vanilla bean into the mixture (or add vanilla extract), then drop in the pod.
2. Add the sliced pears and halved grapes, stirring gently. Cover and refrigerate for at least 2 hours (or up to 8) to let the flavors meld.
3. Just before serving, stir in 1 cup chilled club soda. Serve over ice, scooping some fruit into each glass.

The vanilla bean infuses the sangria with a subtle warmth, while the pear nectar keeps it lush and not too sweet—perfect for sipping by the firepit.

Tip: For a deeper flavor, toast the vanilla bean lightly in a dry skillet for 30 seconds before splitting it.

Conclusion

With 19 bright and flavorful cocktails, this roundup has everything you need to toast to spring! Whether you’re hosting a backyard bash or just sipping in the sunshine, there’s a drink here for every occasion. Give these recipes a try, then let us know which one was your favorite—and don’t forget to share the love on Pinterest! Cheers to delicious sips and sunny days ahead.