Written By: Emme Duncan | Photography By: Emme Duncan

Spring has sprung! And along with it comes a slew of festive, new cocktails. As we start trading in our winter reds in search of lighter libations, N Magazine turned to the talented crew at ATLAS to see what’s shaking. Please read responsibly.

Secret Word


A play off of ATLAS bartender David Pepe’s all-time favorite cocktail, The Final Word, the “secret” to this drink is Pisco, which replaces the bourbon and makes this libation a special delicacy for the warmer months.

– 1.5 oz Pisco, .75 Green Chartreuse, 1 oz lime and .25 simple syrup
– Shake and strain up in a coupe glass
– Garnish with a lime twist

Blackberry Bell


Fresh fruit and local honey bring a touch of sweetness to Mad River’s remarkable bourbon, giving this drink a smooth and light taste perfect for any spring day.

– Muddle together 1 blackberry, 1 slice of peach, 1 tsp local Nantucket Eat Fire Spring honey and 2 mint leaves
– Combine with 2 oz Mad River bourbon and shake over ice
– Strain over an ice ball into a rocks glass
– Garnish with mint, blackberry and peach

Summer Breeze


It may not officially be summer yet, but this easy-going and easy-drinking beverage was made for sipping after a day spent enjoying the spring sunshine!

– Muddle together 1 oz Lillet, .5 aperol and 2 raspberries
– Strain into a champagne flute and top with Prosecco

Atlas G&T


House-made tonic is a real treat, and deliciously different than what comes out of the bottle. Combine it with one of the smoothest gins around (Sipsmith) and you’ll feel as though you’re sitting on a breezy porch enjoying a beautiful spring afternoon!

– In a high ball glass, combine 2 oz Sipsmith gin with 1 oz hand-made tonic and top with soda water
– Garnish with lavender, allspice berries and lime

Mai Tai


One of the best rum classics out there, the hand-made Orgeat is a fun and unexpected touch. Served with Plantation rum over crushed ice, this cocktail is a delicious before or after dinner drink.

– Combine 2 oz Plantation rum, .75 fresh lime, .25 simple syrup, .5 orange curacao and .25 Orgeat (sweet almond milk) in a shaker
– Shake and strain into a rocks glass over crushed ice
– Garnish with mint

Tags from the story
Written By
More from Emme Duncan

NOT SO FAST: Julie Biondi

A quick chat with Julie Biondi, Proprietress of Nantucket boutique The Lovely...
Read More