Spring is around the corner as the world exits the icy grip of winter. During this season, where days become longer and life begins to bloom, our fuzziness for cocktails that are abundant in bright, fruity, and floral notes starts to develop. These beverages mimic the vernal beauty in a glass, resulting in an overpowering longing to usher in the warm weather.

An exotic fruit liqueur will definitely assist to create a wave of freshness in your tongue, replicating the taste of spring. Initially, fruit liqueurs weren't always appreciated; they were stereotyped as excessively sweet and artificial, often considered a cheaper alternative. However, the finest fruit liqueurs offer a balanced cocktail that emanates fresh fruit flavors, propelling them from their bad reputation.

Here are few bartender-approved fruit liqueurs you can leverage in concocting tasty spritzes:

Chinola liqueurs, known for their mango and passionfruit flavors, are a popular choice among bartenders. Jonathan Brasher, beverage director at Tre Luna Bar & Kitchen, lauds Chinola for its impressive replication of the fruit it represents. Exemplifying its appeal, Takuma Watanabe, a bartender as Martiny’s in New York City, commends the blend of passionfruit and mango flavors that Chinola offers.

Ben Bozeman, head bartender at Lucky Cheetah in Portland, Maine, appreciates the adaptable nature of Chinola liqueurs. He recommends Chinola for varied cocktail recipes including spritz, champagne cocktail, and the classic Porn Star Martini.

On the other hand, Toby Maloney, bar consultant at TY Bar at the Four Seasons Hotel New York, is intrigued by St. George Pear Spirit, flavored with cinnamon and clove. With the fruit's ability to work well with all kinds of spirits, Maloney suggests the pear liqueur as a substitute for an herbal liqueur or fruit liqueurs.

Joe Isidori, chef and owner at Arthur & Sons New York Italian, sheds light on the versatility of Limoncello. Defying the traditional concept of Limoncello being an after-dinner drink only, he attests that it can be used in a multitude of ways, always enhancing the taste embodied in the cocktail.

Sarah Clark, from The Dearborn, endorses Giffard’s rhubarb liqueur, while Nikki Irvine, bar manager at Marché Restaurant, highly recommends Giffard’s Pamplemousse. Yet another preferred choice from the Giffard's lineup is Cassis, favored by Billy Turner from Kimpton Shane Hotel.

Fabrizio Di Rienzo, an industry expert and sommelier, sings praise of Bellissimo. The Midwestern distillery is favored for their range of exceptional Limoncello and Orangello.

From a mirto or myrtle berry liqueur by Vicario Spirits, to the lychee liqueur by Giffard's Lichi-Li, and a berry liquor by Apologue, bartenders have a plethora of options to choose from.

John Shelton, bar manager at Mileta in Lexington, is a fan of Pama pomegranate-flavored liqueur because of its unique flavour complexity. Meanwhile, Neal Benefield of Próximo in North Carolina picks Grand Marnier Cordon Rouge, a classic orange liqueur when asked for his favorite fruit liqueur.

Tyler Faust, bartender at The Citizen in Florida, recommends Averell Damson Plum gin liqueur for the wide variety of cocktails it can be used in.

Bols Passion Fruit liqueur with a harmonious melange of flavors is another crowd-pleaser and is a favorite at Copper & Zinc, owned by Carl Summa.

Whether you're an expert bartender or just a curious cocktail enthusiast, these recommended fruit liqueurs promise to bring a burst of desired springtime freshness into your glass.