There is a very specific feeling that happens the first time you open a window in April, feel actual warm air come through, and think, “Man, I should have people over.”

That feeling deserves a drink.

Not a heavy winter red or a hot toddy. Something that tastes like the season actually changed. Something light and a little floral and cold in a way that feels intentional rather than desperate. April has its own flavor, and once you find it, you’ll make the same drinks every spring for the rest of your life.

These are mine.

The Philosophy

Spring cocktails should do three things: they should be cold, easy to make in a batch, and look beautiful without trying. April is not the time for complicated techniques or obscure ingredients. It’s the time for fresh citrus, herbs from the garden or the grocery store, and something sparkling that makes the whole glass come alive.

The other rule: if you have to spend the whole party making individual drinks, you’re not at the party. Every cocktail I make for a gathering this time of year can be batched in advance, set out in a beautiful pitcher or carafe, and poured by whoever needs a refill. That’s the goal. That’s always the goal.

THE DRINKS

The Aperol Spritz
Or if I’m trying to be funny, the April Spritz

This is the drink that lives at my house year-round, honestly, and I’m not apologizing for it. It’s simple, it’s beautiful, and it tastes exactly like the kind of afternoon you want to be having.

What you need:

• Aperol
• Prosecco or a dry sparkling wine
• A splash of sparkling water
• Fresh orange slices
• Ice

How to make it: Fill a large wine glass with ice. Pour two parts prosecco, one part Aperol, and a small splash of sparkling water. Add an orange slice. That’s it. For a batch, combine the Aperol and prosecco in a pitcher in that ratio and let guests top their own glasses with sparkling water.

Why it works: The bitterness of the Aperol keeps it from being too sweet. The bubbles keep it light. The orange makes it look like spring on a table.

The Basil Lemon Gin & Tonic
For the guest who doesn’t want something sweet

There is always someone at a spring gathering who wants something clean and herbal and not-quite-a-cocktail-but-still-a-cocktail. This is for that person, and honestly, once you make it you’ll want to be that person.

What you need:

• A good gin, Bombay Sapphire is always a favorite of mine
• Tonic water
• Fresh lemon juice
• Fresh basil leaves
• Ice

How to make it: In a glass, gently press two or three basil leaves, not muddled to a pulp, just pressed enough to release the oils. Add ice, a shot and a half of gin, a squeeze of fresh lemon, and top with tonic. Garnish with a fresh basil leaf and a lemon wheel. For a batch, make a basil-lemon simple syrup ahead of time and combine with gin in a pitcher. Guests add their own tonic.

Why it works: Gin and basil together taste like an herb garden in the best possible way. The lemon keeps it bright. It’s the kind of drink that makes people ask what’s in it.

The Strawberry Rosé Punch
The crowd pleaser

Every spring gathering needs one drink that makes a large, beautiful impression when it hits the table. This is that drink. It’s pink and cold and slightly sparkling and tastes like the first warm weekend of the year. People always want more of it. Make more than you think you need.

What you need:

• One bottle of dry rosé
• Fresh strawberries, hulled and sliced
• Fresh lemon juice
• St-Germain
• Sparkling water or club soda
• Ice
• Fresh mint for garnish

How to make it: The night before, combine the sliced strawberries with a small amount of sugar and let them macerate in the refrigerator. They’ll release their juice and become something extraordinary. When you’re ready to serve, combine the rosé, lemon juice, elderflower liqueur, and the strawberries with all their liquid in a large pitcher or punch bowl over ice. Top with sparkling water right before guests arrive. Garnish with fresh mint.

Why it works: The macerating step may seem fussy, but it takes about 4 minutes and makes all the difference. The strawberries infuse the whole punch with a depth that a regular rosé situation just doesn’t have. It’s the kind of drink that becomes the thing people remember about the evening.

The Sparkling Paloma
For when you want something with a little more personality

The paloma is one of the most underrated cocktails in existence, tequila, grapefruit, lime, a little salt, and the sparkling version is perfect for spring. It’s tart and refreshing and slightly unexpected, which is exactly the energy April deserves.

What you need:

• Good tequila blanco,
• Fresh grapefruit juice
• Fresh lime juice
• A pinch of salt
• Sparkling water or grapefruit sparkling water if you can find it
• Ice
• Tajín or flaky salt for the rim, optional

How to make it: Rim a glass with Tajín or flaky salt if you’re feeling it. Fill with ice. Combine one and a half ounces of tequila with two ounces of fresh grapefruit juice and a squeeze of lime. Top with sparkling water. Garnish with a grapefruit wedge. For a batch, combine the tequila, grapefruit, and lime in a pitcher ahead of time. Guests top their own glass with sparkling water and add salt to taste.

Why it works: The grapefruit does something in April that it doesn’t quite do in any other season, it tastes exactly right. Bright and a little bitter and completely alive.

The Non-Alcoholic Option — The Garden Fizz
Because this one deserves as much thought as everything else

I feel strongly about this: the non-alcoholic option at any gathering should be just as considered and beautiful as the cocktails. Not a two-liter of sparkling water with a lime wedge. Something that looks like it belongs on the same table.

What you need:

• Cucumber, thinly sliced
• Fresh mint
• Fresh lime juice
• A good elderflower tonic or sparkling water
• Ice

How to make it: In a pitcher, combine the cucumber slices, a handful of fresh mint, and fresh lime juice. Let it sit for at least twenty minutes, longer if you have time. The cucumber and mint will infuse the water with something clean and genuinely refreshing. Top with elderflower tonic or sparkling water when ready to serve. Garnish with a cucumber ribbon and a sprig of mint.

Why it works: It looks beautiful, it tastes intentional, and every guest, whether they’re drinking or not, feels equally taken care of. Which is, at the end of the day, the whole point of hosting.

A Few Notes Before You Start Pouring

On ice: Make more than you think you need. Nothing deflates a spring gathering faster than running out of ice an hour in.

On glassware: Spring cocktails look best in large wine glasses or stemless tumblers. Not highballs. The wide rim lets the garnish breathe and the drink show itself off.

On garnishes: A spring cocktail without a garnish is a missed opportunity. A basil leaf, a citrus wheel, a strawberry on the rim, a sprig of mint, these things take thirty seconds and completely change how a drink looks on a table.

On batching: Every drink here can be batched. I’d encourage you to batch them all. Set them out in beautiful pitchers before guests arrive, label them simply if you want, and let the bar take care of itself. Your job is to be at the party, not behind it.