Spring ahead with these seasonal drinks

Spicy Kumquat Margarita, from left, Wicked Pineapple Swizzle and Pear Flower Martini.

Photo by Tommy Bahama

Spicy Kumquat Margarita, from left, Wicked Pineapple Swizzle and Pear Flower Martini.

Tommy Bahama is welcoming spring with the following drinks:

SPICY KUMQUAT MARGARITA

Ingredients

2 dime-sized jalapeno slices

1 kumquat, sliced

1/2 lime, squeezed

2 parts Sauza Conmemorativo

1 part Cointreau

1 1/2 parts scratch sour

Jalapeno slice for garnish

Directions

1 Muddle the jalapeno and kumquat in the lime juice.

2 Add the Sauza Conmemorativo and Contreau and scratch sour.

3 Add ice and mix.

4 Pour into a glass and garnish with a jalapeno slice.

WICKED PINEAPPLE SWIZZLE

Ingredients

2 parts Mount Gay Eclipse

3/4 part Velvet Falernum

1 -Ā½parts pineapple juice

2 dashes bitters

1 part club soda

Lime slice for garnish

Directions

1 Add the velvet Falernum to the pineapple juice.

2 Add all the other ingredients except the soda water and mix over ice in a large glass.

3 Top with the soda.

4 Garnish with a lime slice.

PEAR FLOWER MARTINI

Ingredients

2 parts pear vodka

1 part St-Germaine

3/4 part scratch sour

1/4 part Champagne or sparkling wine

Mint spring for garnish

Directions

1 Add all ingredients together in a shaker except the Champagne.

2 Shake with ice 20 times.

3 Pour into a martini glass and top with Champagne.

4 Garnish with a mint spring.

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