Photos by L.G. Patterson

I decided this column should showcase what Barred Owl bartenders do best: individuality. Some of us approach our signature drinks based on what makes us happy, what we want to drink, what seems interesting or best fits the season. Each bartender came up with a cocktail they think screams “spring.”

Frances Fujiko Harvey is the bar manager at Barred Owl Butcher & Table.

Show-Me Herb
Ingredients: Reiger gin, lime, Genepy des Chamois liqueur, rosemary-thyme syrup, Dolin Blanc vermouth, rosemary
Instructions: Shake, then strain into a chilled Nick and Nora glass. Garnish with a sprig of rosemary.

Dr. Kiwi
Ingredients: Kiwi-infused rum, green chartreuse liqueur, lime, simple syrup, herb oil
Instructions: Shake and strain into a chilled coupe. Top with drops of herb oil.

Code 2219 by Jacob Cox
Ingredients: Silver Cachaca, lime, beet syrup, mint syrup, mint leaves
Instructions: Shake ingredients with mint leaves. Dump into a highball glass. Garnish with a pretty sprig of mint.

Bubble Era by Frances Fujiko Harvey
Ingredients: BroVo rose vermouth, Le Monde Pinot Nero, club soda, blood orange
Instructions: Build the cocktail in a wine glass. Add ice and garnish with a thin slice of blood orange.