But, fear not. There are other ways to enjoy high-quality spirits and delicious cocktails while you sit in a chair flying through the sky. A much wiser choice than committing a federal crime is to make cocktails using the spirits offered by the flight crew. “Most flights offer a one decent selection from every major category of base spirit including London Dry Gin, Tennessee Whiskey, Bourbon, Scotch, and Vodka,” says Will Benedetto, Cocktail Curator at In Good Company Hospitality. “Rum can be a bit tough as your often relegated to just spiced rums.” 

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Below, are 5 fantastic spring-inspired recipes to celebrate this year’s trends, all crafted by some of the nation’s top bartenders, including Naren Young (Dante, NYC), Dan Sabo (ACE Hotel, LA) , Nico de Soto (Mace, NYC), Will Benedetto (In Good Company Hospitality),Leo Robitschek (Eleven Madison Park, NYC). Each of the recipes listed below can also be found in St-Germain’s first-ever coffee table cocktail book, How to Drink French Fluently.

Mango Basil Margarita – Created by Will Benedetto, (In Good Company Hospitality)

Ingredients

• 2 oz of Casamigos Blanco Tequila
• 1 oz of mango basil puree*
• 0.75 oz of lime juice

*Mango Basil Puree

• 1500 g of mango puree
• 300 g of basil
• 400 g of agave
• 2 oz of vodka

Shake all ingredients with 5-6 ice cubes. Without using a strainer, pour the entire contents into a Tajin rimmed rocks glass.

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Though Refinery Rooftop, the crown jewel of the Refinery Hotel, is a year-round rooftop lounge, nothing quite compares to a perfect Spring afternoon with a Frosé in one hand, sun on your face, and breathtaking Empire State views all around.

To kick off this rooftop season, Refinery is introducing a Spring Rosé menu, complete with a Sparkling Rosé cocktail, Wölffer Dry Rosé Cider on draft, or a Frosé Slushie! The new season menu will be launching in May, just in time to absorb the sun and the skyline.