Park Tavern Rolls Out New Spring Cocktails Designed by Co-Owner Brian Albe and Mixologist Nick Nistico (Photos)

Most better restaurants roll out new menus with the change of each season. It makes sense: food preferences and fresh ingredients change with the weather.

Well, sorry to break it to you, but it's only going to get hotter and hotter over the coming months. To make it more bearable Park Tavern in Delray Beach changed out its entire drinks menu, adding in seasonally inspired flavors and an entire new section of classic cocktails just last week.

See also:

- New Spring Cocktail Menu Debuts Today at Kapow! in Mizner Park

- kitchenetta's Vincent Foti on the New Spring Menu and his 10 Years in South Florida Restaurants

Both the food and the cocktails at Park Tavern change with the four seasons--whether we get to actually experience all four or not. While the spring menu has not switched over yet, the cocktails have been completely revamped by renowned South Florida mixologist Nick Nistico and co-owner Brian Albe. Out of the entire list, only one remains: the ridiculously popular French 85, a combination of house-infused apricot cognac and fresh citrus with a lemon twist and sparkling float.

For the house cocktails, the restaurant decided to forgo the heavier drinks--no more Irish coffees or winter warmers. The new list features a selection of lighter, more refreshing cocktails for the hot summer weather, with ingredients that are more readily available over the summer. Many of the cocktails include citrus and elderflower elements. Drinks like the $11 Watermelon-Basil Cooler, St. George gin, muddled watermelon, and lime cane syrup over rock ice with basil; the $12 Grapes of Wrath -- its version of sangria -- Milagro silver Tequila, Lincourt pinot noir, lime, agave nectar, grapefruit, and hooped grapefruit bitters; or the $12 French Toast Flip, Amaro Nonio, Spice Box whiskey, maple syrup, St. Elizabeth allspice dram, whole egg, black walnut swirl, and cinnamon dust.

The new menu also includes a classic cocktail section. The menu gives a brief description of the history and origin of each drink listed on the menu. The menu includes items such as the $10 Corpse Revolver #2, Bomaby gin, Lillet Blanc, citrus, and cane syrup with an absinthe mist; the $11 Whiskey Sour, Woodford Reserve Whiskey, fresh citrus, cane syrup, egg white, and an orange bitter swirl; the $12 Hand Shaken Daiquiri, Bacardi, cane syrup, lime juice, and a lime twist; and more."With the traditional cocktails, we really take pride in making them the correct way," said manager Scott Thompkins.