Thursday is the spring equinox. For those who don’t know, there are two solstices and two equinoxes. An equinox is where night and day are equal length, while the solstices represent either the longest day, or the longest night, depending.

So, with the winter holidays — and winter itself — almost behind us, let us look ahead to spring. A great idea in the alcohol industry was Oktoberfest. Why do I bring that up here? Because the point of Oktoberfest is not just to drink beer. Instead, it’s to drink a specific type of beer: Märzen beer, or, in German, “March” beer. Oktoberfest was designed to drink the rest of the so-called “spring” beer and make way for the new “winter” beer. Genius!

So, I have an idea. Why not, in March, we do the same thing, except in reverse? Marchfest! We can drink up whatever is leftover from winter and make way for the new spring and summer cocktails. Think of it as a spring cleaning for cocktails.

We all know that winter is all about full-flavored drinks: red wine, whiskey, brandy and the like. Spring will bring its gin and tonics soon enough. But right now, as we straddle the two seasons, we can take advantage of both for our Marchfest celebration. Winter spirits combined with winter citrus — Meyer lemons, in particular — make for exceptional spring drinks. Ironic, huh?

With those goals in mind, I’ve assembled here four classic winter cocktails, all reimagined for our Marchfest spring cleaning. All have been localized for your consumption, which should help financially if any impending tariffs actually do go into effect.

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II,” the host of the Barfly Podcast on iTunes (as seen in the NY Times) and an award-winning bartender at a local restaurant. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com