Spring cocktails mixed at Marble in Floral Park

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Bourbon Cobbler, Bouji Davis, and Honey Bunny are

Bourbon Cobbler, Bouji Davis, and Honey Bunny are three spring cocktails at Marble Steakhouse in Floral Park, in March 2014. Photo Credit: Marble Steakhouse

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The dish on Long Island's restaurant and food scene.

Marble, the contemporary steakhouse in Floral Park, welcomes the new season with herbaceous, springtime cocktails.

Bar manager Doug Brickel's additions include the "Honey Bunny," with a suggestion of honeysuckle, that's made with vodka, salted honey syrup, St. Germain elderflower liqueur, thyme and lemon; and the "Bourbon Cobbler," a bourbon-based drink with violet-vanilla Creme Yvette liqueur, Luxardo Maraschino liqueur, simple syrup and lemon.

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He also is offering the "Bouji Davis," with pink grapefruit vodka, aperol, salted honey syrup and citrus.  "Britto" is named for Brazilian artist Romero Britto, whose work is on display at the restaurant. It includes gin, green Chartreuse and St. Germain. And "Daniel Date Lewis" sweetens the Margarita with medjool dates and Cointreau.

Each cocktail is $12.

Marble, 230 Jericho Tpke., Floral Park; 516-500-9666.

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