Drink Recipes: Ciroc Welcomes Spring With A Bevy Of New Cocktails From Master Mixologist Billy Ray

It looks like the folks over at Ciroc were just as excited about the start of Spring as I was because they’ve managed to concoct a number of extremely delicious looking cocktails for this season. With ingredients that include rose water, chocolate coconut water, and rosemary-infused agave, master mixologist Billy Ray clearly wasn’t playing any games with these drink recipes.

There’s a little something for everyone with Ciroc’s Spring-friendly cocktails. If you prefer your cocktail on the savory side there’s the “Spring Spice,” which combines basil, jalapeno, lime, and a handful of other flavors. And if you’re looking for a lower calorie option there’s always the “Chocolate Coconut Latte,” a cocktail that combines Ciroc, chocolate coconut water, agave, and iced coffee. You can find recipes for both cocktails as well as the “Peach Ambrosia” and “Equinox Environment” below.

Peach Ambrosia (Pictured Above)


1.5 oz. CÎROC Peach

3/4 oz. Lemon Juice

3/4 Lavender Syrup

6 Blueberries

3 Drops of Rose Water


Place six blueberries in mixing tin and muddle. Add lavender syrup, lemon juice, rose water, and CÎROC peach. Pack with ice and give it a hard and long shake. Strain into a double old fashion glass with ice.

Chocolate Coconut Latte



1.5 oz. Chocolate Coconut Water

1.5 oz. Iced Coffee

3/4  oz. Agave


In a mixing tin add agave, iced coffee, chocolate coconut water, and CÎROC coconut. Pack with ice and give it a hard shake. Empty shaker in to a collins glass. Add whip cream and three coffee beans.

Equinox Environment


1.5 oz. CÎROC

3/4 oz. Rosemary Infused Agave

3/4 oz. Lemon Juice


In a mixing tin add lemon juice, rosemary infused agave, and lemon juice. Add ice and give a hard long shake. Strain out into a coupe glass, and garnish with a flamed rosemary sprig.

Spring Spice


1.5 oz. CÎROC Red Berry

3/4 oz. Lime

1/2 oz. Simple Syrup

5 Basil Leafs

1 Wheel of a sliced Jalapeño

3 Dash of Celery Bitters


In a mixing tin add basil, jalapeño, and celery bitters than muddle. Than add simple syrup, lime juice and CÎROC Red Berry. Pack with ice and give it a long hard shake. Double strain into an old fashion glass with ice, and garnish with a basil leaf.

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