The Azalea, the Unofficial Cocktail of the Masters Tournament, is an Ace

The fragrant aroma of fresh azaleas fills the air every Georgia springtime, but the beautiful pink bloom has important significance beyond its status as the official state wildflower. Native azaleas flourish on the grounds at the Augusta National Golf Club, home to the Masters Tournament, each April. 

Not coincidentally, the annual pro golf showdown’s signature cocktail is called the Azalea—as is the 13th hole—and the beverage is as essential a part of this particular sporting experience as the mint julep is for the Kentucky Derby.

Stories conflict about when it first appeared, though many believe it was during the first Masters in 1934. Regardless of whether it existed before or after that date, one thing’s for sure: The Azalea is a versatile little drink. 

The cocktail as it originated is a straightforward concoction of vodka, lemonade and grenadine over ice, then garnished with a maraschino cherry and fresh orange slice. Think boozy pink lemonade.

Its basic recipe can be easily tweaked, making it customizable (within reason) to suit different tastes without losing its inherent Azaleaness. 

“It has been ordered on the golf course as far back as people can remember,” says Josie Swanson, a freelanceAugusta mixologist.. “When the National Course first opened and people were flocking to get a glimpse, it was among the many popular drinks ordered on the course. It brings a freshness of spring, right before summer takes place, but also has that smooth flavor for everyone to enjoy.”

Refined Riffs on a Classic

Swanson’s favorite version of the cocktail uses freshly squeezed lemons. 

“The fresh-cut lemons in this cocktail take it above and beyond,” she says.

According to Rebecca Zeitner, bar manager of 8595 Restaurant and Bar & Six South Rooftop Bar at The Partridge Inn, in Augusta, tradition matters. She likens the cocktail to the $3 beers and $1.50 pimento cheese sandwiches that have become mainstays of the tournament. 

“The cocktail helps patrons to soak in the experience,” she says. 

Azalea variations include gin instead of vodka, flavored and infused vodkas instead of plain or the addition of pineapple juice for extra tang. As long as it keeps its pink hue and basic flavor profile, the cocktail allows for some imaginative reboots. 

“The recipe seems to change depending on who you ask,” Zeitner says. “At my bar, we use vodka, fresh lemon juice, pineapple and grenadine. However, I have heard that the classic recipe is gin or vodka with orange juice and grenadine. The Augusta National recipe is vodka, lemonade and grenadine. Personally, I like mine the best, but I am sure any combination would be tasty.”

Geary Azbell, bar manager at Craft & Vine, in Augusta, suggests infusing spirits to customize the Azalea experience further. They use a peach-infused vodka in their recipe.

“Before the Augusta National Golf Course was founded, the site was a peach nursery,” Azbell says. “Our recipe took inspiration from that rich history.”

No matter how it’s made, the Azalea has earned its place at the Masters and beyond. (Find the official Masters Recipe on the organization’s Pinterest page.)

“I especially love them in the summer. It elevates your standard ‘vodka lemonade’ cocktail and looks so pretty drinking it outside on the back porch, on the greens or anywhere you may be enjoying it,” Swanson says. “I don’t think you can ask for better.”

No matter your flavor preferences, we’ve got you covered with three different takes on the Azalea Cocktail below. Get ready for tee time with any (or all) of them.