Fresh cocktails to kick off spring

If you like kicking off a warm spring night with some fresh cocktails, "The Early Show" had some great suggestions Friday, from Darryl Robinson, host of the Cooking Channel's "Drink Up."

Robinson, also known as "Dr. Mixogist," shared recipes for cocktails that are not only delicious, but easy to make. They're sure to enhance any spring party.

RECIPES

White Mint Collins

• Lemons (muddle) or 1/2 oz Lemon Juice
• Mint leaves (muddle)
• 1 ounce Simple Syrup
• 1 1/2 ounces Sobieski Cytron
• Splash Prosecco
• Garnish with lemon

Directions: Muddle mint and lemons in a mixing glass, add ice and remaining ingredients except prosecco, shake, strain into an iced collins glass, top with prosecco and garnish with a fresh mint stalk

Glass: Collins

Spring Sparkler

• Fill w/ Prosecco
• 1/2 ounce Sobieski Raspberry
• 1 ounce St. Germaine (Elderflower liqueur)
• Garnish with Raspberry

Directions: Combine all ingredients except prosecco in an iced mixing glass, shake, strain into a champagne flute, top with prosecco and garnish with a raspberry skewer

Glass: Champagne flute

May Breeze

• 1/2 Rosemary Stalk
• 1 ounce Grapefruit juice
• 2 ounces Pineapple
• 1 ounce Campari
• Fill Prosecco
• Dash of bitters
• Splash Simple syrup
• orange slice

Directions: Muddle rosemary and oranges in a mixing glass, add ice and remaining ingredients except ginger ale or prosecco, shake, strain into an iced rocks/old fashioned glass, top with ginger ale or prosecco and garnish with fresh rosemary stalk and orange slice

Glass: Rocks/Old Fashioned glass

Cilantro Cooler

• 8 Cilantro Leaves
• 2 Watermelon Chunks
• 1/2 ounce Lime Juice
• 1/2 ounce Simple Syrup
• 1/2 ounce Marie Brizard Watermelon
• 1 1/2 ounces Sobieski Vodka
• Dash of Orange Bitters
• Soda Water

Directions: Muddle cilantro and watermelon in a mixing glass, add ice and remaining ingredients except soda water, shake, strain into an iced collins glass, top with soda water and garnish with fresh cilantro and watermelon slice

Glass: Collins

Spring Punch

• Assorted Fresh Fruit
• 64 ounces Pineapple Juice
• 64 ounces Orange Juice
• 32 ounces Mango Nectar
• 8 - 10 ounces Agave Syrup (more or less to desired sweetness)
• 4 - 6 ounces Grenadine
• 1 bottle (750 ml) Pama Liqueur
• 1 bottle (750 ml) Banks Rum

Directions: Combine all ingredients except prosecco in a large punch bowl, stir, add ice (a large creative ice mold works well too), top with prosecco and garnish with edible orchids

Glass: Punch Bowl & Punch Cups