Cocktails Spring Eternal At Park Hyatt's Blue Duck Tavern & Lounge

The Park Hyatt Washington unveiled a series of new spring cocktails, each made with a different variety of fresh fruit juice or seasonal ingredients.

NORTHWEST -- With much welcomed warmer weather enveloping the city this week, Washingtonians are flocking to lounges and patios of their favorite bars and restaurants, including the top-rated Blue Duck Tavern nestled inside the West End's tony Park Hyatt hotel.

And taking full advantage of many of the venue's signature highlights, including its fresh outdoor herb garden and prized tea cellar, Blue Duck's clever mixologists and bartenders have created a series of new cocktails just in time for spring.

Aviation

Plymouth Gin, Maraschino, lemon juice and Crème de Violette foam

Garden Mojito

Rosemary infused Bacardi Rum, Fernet, muddled lime wedge, muddled orange wedge, simple syrup and soda

Lounge Caipirinha

Cachaça Leblon, berry jam and lime wedges

Park Fizz

Hangar One Vodka, Ramazzotti, house-made soda and lemon

Cilantro Margarita

Mezcal, pear juice, lemon juice, agave and cilantro muddled with lemon

Citrus Mule

Russian Standard Vodka, house-made citrus reduction and ginger beer

The Derby

Woodford Reserve, Lillet Rose, grapefruit juice, grapefruit bitters and a maraschino cherry

Blossom

Prairie Vodka, Heering Cherry Liqueur, cherry blossom syrup, Amarena cherry, lemon bitters and soda water

Spring Bellini

Amaretto Disaronno, peach nectar, and Prosecco