The sun is shining, the weather is warmer and all signs point in the direction of a refreshing cocktail. Come spring, your cold-weather fave quaffs just aren't cutting it anymore. The weather is a-changin', so shouldn't your cocktails? Here are hot spots serving up sips that echo the season, fragrant, fresh and fruity. Step inside and keep that sun-soaked spring going with every citrusy, bubbly, refreshing sip.

-Maureen Meekins

Tequila! Nothing brings out that spring state of mind quite like tequila. With Cinco de Mayo swiftly approaching and dark whiskeys putting a damper on your sunny day, Five Leaves’ light libation, the Tijuana Brass will keep you refreshed and cool. The tasty 'tail takes citrus and mixes it with a burst of refreshing cucumber just in time to take the edge off. Ingredients: 2 shots Olmeca Altos 100% agave tequila ¾ shot agave nectar 1 shot freshly squeezed lime juice Directions: Shake ingredients with ice and strain into an ice-filled glass. Garnish with cucumber.

The World Bar's got it right this season, serving up their special, made-for-spring cocktail, the Peruvian Evening. This potable's filled with Pisco Porton (a Peruvian white spirit) and is gushing with spring-y flavors that can turn even the most dimly lit bar into a haven for sunshine. That’s the spirit! Ingredients: 2 oz. Pisco Porton 1 Heaping tsp. cherry jam 1 oz. Fresh lime juice 1 Heaping tsp. agave nectar Sparkling wine Directions: Shake ingredients (save for sparkling wine) with ice and strain into ice-filled pilsner glass. Top with the sparkling wine, then garnish with a cinnamon sugar rim and lime wheel.

At Bookmarks Lounge, they’re doling out a spring cocktail that really is one for the books. Their famous Shakespeare’s Sonnet is so cool and crisp, thou will smack thine lips and boast “ahh” as you're instantly refreshed. Ingredients: 1 1/2 oz. Hendrick’s Gin 1 oz. Cucumber juice 3/4 oz. Honey syrup 1/2 oz. Fresh lemon juice 1/4 oz. Chambord Mist of rose water Directions: Shake up the gin, cucumber juice, honey syrup, Chambord and lemon juice and strain into an ice-filled wine glass. Spray some rose water on top and garnish with a slice of cucumber and mint sprig.

Macao claims to have some of the best spring cocktails around and with drinks like the Panda Poacher 2, they might just be right. The ingredients in this drink make for a potion guaranteed to put a spring in your step! Ingredients: .5 oz. Lemon juice .5 oz. Prickly pear puree .5 oz. Yellow chartreuse 1.5 oz. Zubrowka 1 oz. Apple cider (non-alcoholic) Garnish with bison grass Directions: Pour the lemon juice, pear puree, yellow chartreuse and Zubrowka over ice, and then shake. Top with apple cider and garnish with bison grass.

Saxon + Parole is whippin’ up spring specialty drinks exactly the way they should be. With simple yet stimulating flavors, like those in their La Batanga, you’ll instantly feel cool and quenched, and your taste buds will savor the change of the season. Ingredients: Juice of half a lime. Ice Coca-Cola 1 shot of Blanco Tequila Directions: Using a tall glass, coat the rim with a lime wedge and dip the rim into a dish of salt to coat. Squeeze the lime juice into the glass and add ice filling the glass to the top. Add a generous shot of the tequila and top off the remainder with Coca-Cola. Stir.

One of Employees Only’s signature cocktails is a poster-drink for spring time. Their popular West Side steals the freshness of the spring air and captures it in a glass. Luckily for us, this drink is definitely not only for employees! Ingredients: 1 Liter bottle of citrus vodka 4 Cups of fresh-squeezed lemon juice 2 Cups of simple syrup 1 Bunch of mint, stems removed 1 16-oz. Bottle of club soda or seltzer water Directions: In a large container or pitcher, lightly muddle or press the mint leaves. Add citrus vodka, lemon juice and simple syrup and refrigerate for 1 hour minimum. Fill a cocktail shaker halfway up with the prepared West Side, add ice and shake vigorously. Strain into a martini or cocktail glass and top off with club soda.

Fort Defiance certainly defies traditional 'tails and delivers a drink that's definitely made to match the weather. Using Barbados rum, the Barbados Buck instantly tricks your mouth into thinking you’re on spring break relaxing on the beach, reminding you that, hey, it’s spring, so drink like it! Ingredients: 1.5 oz. Barbados rum 1.5 oz. Bacardi 1 oz. Lime juice 1 tsp. Sugar 12 oz. Ginger ale Directions: In a pint glass put a large lump of ice. Add rums, lime juice and sugar. Stir, then fill with ginger ale.

Even fancy-schmany spots like Eleven Madison Park are whipping up spirits to embody springtime. Sip on the refreshing 'n' bubbly The Madison Parksider and let the season sink in. ingredients: Ice 6 Cucumber segments, cut into 1-inch cubes, about ½ cup 1/2 Lime 1 1/2 oz. Gin 3/4 oz. Simple syrup 4 oz. Soda water Directions: Fill a Collins glass with ice. Muddle the cucumber segments in a cocktail shaker. Squeeze in the juice from the lime half. Add ice to the shaker and then the gin and simple syrup and shake vigorously. Strain into the glass, top with the soda water, and serve.

Monkey Bar brings the fruits of the season back and puts em’ right in their cocktails, offering up the  perfect recipe for the springtime transition. Their Strawberry Fields Cocktail should be a go-to for strawberry lovers that have been patiently a-waiting their fave fruit's return to the greenmarket. Ingredients: 1.5 oz. Tanqueray Gin 1.5 oz. Carpano Antica Sweet Vermouth 3/4 oz. Lemon juice 1/4 oz. Demerara syrup 1 Barspoon of maraschino liqueur 1 Strawberry Directions: Muddle strawberry in the demerara syrup, then add with the rest of the ingredients into a shaker. Shake and strain into an ice-filled glass. Top it off with club soda, then garnish with a lemon twist and strawberry slice.

Momofuku Ssam is known for their genius when it comes to concocting the perfect cocktail and they've done it again. They’ve tended to their garden of booze and let the Spring Pea cocktail bloom. This cocktail is infused with spring elements like citrus and sweet pea syrup, plus that classic Momofuku style that always manages to satisfy the buds. Ingredients: 1.5 oz. Sombra mescal ¾ oz. Pea syrup .5 oz. Lime juice ¼ oz. Yellow Chartreuse 1 Barspoon of wasabi oil Directions: In a shaker, combine 1 1/2 oz. Sombra mescal, 3/4 oz. pea syrup (equal parts fresh pea juice extracted with a juicer and agave nectar), 1/2 oz. lime juice, 1/4 oz. yellow Chartreuse, and 1 barspoon of wasabi oil. Shake with ice and strain into a chilled cocktail glass.