Spring. That time of year when most places in the northern hemisphere start to experience gentle rains, green grass and the first flowers of the year. In our neck of the woods? Well, let’s just say that spring is more of a change in the air.

It’s a little warmer. The sound of running water is everywhere as snow melts. But mostly? The snow lasts for a long time and then we transition into mud season. Rain boots are a serious fashion statement around here, and spring fever is for real! (There’s a reason so many friends take time off and head for the desert…)

That said, we love the quiet afternoons that spring affords. Give Crested Buttians a warm, sunny afternoon and snow or no, you’ll find the patios along Elk Avenue full. It’s the perfect time for a spring cocktail: something light and refreshing that tastes like the promise of summer.

One of our favorite spring cocktails is the Renegade (recipe below)—so named because it might be a little surprising for a rum cocktail. But that’s how we like to do it: keep things fresh!

Spring Cocktail Recipe

Renegade

Pint glass, chilled.

1/2 fresh lime, juiced
2.5 oz. Montanya Platino Rum
St. Pauli Girl N.A. Beer (or for extra fuerte, try your favorite IPA)

Stir. Garnish with a lime wheel.

Let us know what you think! And let us know in the comments below, what’s your favorite springtime cocktail?

P.S. Like the Renegade and want more recipes? It’s one of many featured in volume 2 of Elevated Cocktails: Craft Bartending and Montanya Rum. Right now, when you buy both volumes from the online shop, you’ll get a discount on the set. They make the perfect accessories for your home bar—and for a spring (and summer’s) worth of cocktails.