May 10, 2017

You’ve decided on a beautiful, bohemian spring time wedding, and we have just the drinks for your cocktail hour! We’ve incorporated the season’s blooms into our choices, not only for their eye appealing decor, but for their health benefits and flavor. Enjoy!




Aqua Pearl Recipe


Recipe from Bon Appetit Magazine




  • ¾ cup Soursop

  • 4 tsp Lemon juice, fresh

  • 4 tsp Simple syrup

  • 1 ice cube per drink

  • 4 dashes Angostura bitters

  • 1 1/2 tsp Curacao liqueur, blue

  • 6 tbsp Gin

  • 2 Unsprayed purple orchids


Directions: Mix and drink! Garnish with floating orchids


Photo Credits:





Elderflower Cocktails

Recipe from Socially Superlative




  • 30 ml Grey Goose Vodka

  • 15 ml Bottle Green Elderflower Cordial

  • 15 ml Fresh lime juice

  • Ice cold Soda




Add all ingredients into a shaker filled with cubed ice and shake vigorously. Finely strain into a chilled flute and top up with ice cold soda. Garnish with flower of your choice.



*Photo credit: Pinterest






Coconut Lavender Lemonade

Recipe from: Confectionalism.com





  • 1 1/2 cups fresh squeezed lemon  juice

  • 1 3/4 cups sugar

  • 8 cups coconut water

  • 4 cups water

  • Lavender syrup to taste

  • 1 oz vodka




Place lemon juice, sugar, coconut water, and water into a pitcher and shake. Pour 1/2 of the lavender syrup into the pitcher and stir. Garnish with lavender flowers


*Photo credit to Confectionalism.com

Restless Hips



Recipe by: Greg Kaletzke of Barn One Drinks
  • 1 oz. Gin

  • 1/2 oz. Cherry Liqueur

  • 2 dashes of Rose Water

  • 2 oz. Cranberry Juice


Pour ingredients over ice into a cocktail shaker and shake well. Strain into a martini glass. Garnish with a cherry and/or rose petals.





*Photo credit: http://blog.laninadelmezcal.com




 Blue Butterfly Pea Flower & Basil Seeds Drink


Recipe by: Veganology.com




  • Blue Butterfly Pea Flowers

  • 2 tbsp of  Basil Seeds

  • 1 cup of Coconut Water

  • 1 oz Vodka or Spirit of choice



Soak the basil seeds and Butterfly Pea flowers in coconut water, add spirits. Garnish with Blue Butterfly Pea Flowers


*Photo credit: http://veganlogy.com/2012/04/09/blue-butterfly-pea-flower-basil-seeds-drink/


Hibiscus Hour

Recipe By: Designs by Kelsey




  • Hibiscus flowers

  • Syrup

  • Champagne




Preserve the hibiscus flower in syrup, cover with champagne.  Simple. Beautiful, and Elegant.


*Photo credit: https://www.pinterest.com/pin/262968065713111105/


Grapefruit Mint Mimosas

 Recipe By: Smarty had a Party



  • 1 bottle of champagne

  • 1 bottle of grapefruit juice

  • fresh mint leaves

  • Organic dianthus for floral garnish




Crush mint leaves in a champagne glasses. Pour champagne and fill flute halfway. Top off with grapefruit juice. Garnish with a flower.


*  Photo credit: http://blog.smartyhadaparty.com/wp-content/uploads/2015/04/Edible-flower-cocktails-spring-party-ideas-SmartyHadAParty.com_1.jpg




 Strawberry and Jasmine Wine Cocktail


Recipe from: Jerry James Stone




  • 1 strawberry

  • 2 ounces jasmine liqueur

  • 2 Dashes Angostura bitters

  • 1 Splash simple syrup

  • 5 ounces Rosé Wine

  • Ice

  • Edible Flower of you choice




In a glass, mix one strawberry with 1 ounce of the jasmine liqueur. Add the remaining liqueur, 2 dashes of Angostura bitters, a splash of simple syrup, 5 oz off-dry rosé wine, and ice. Stir to combine. Strain into a martini glass, garnishing with an edible flower.


* Photo credit: Jerry James Stone



Lemon Chamomile Spring Cocktail

Recipe By: Honestly Yum



   For the cocktail

  • 1 1/2 oz gin

  • 1/2 oz chamomile syrup

  • 1/2 oz lemon juice

  • 1/4 oz elderflower liqueur

  • 1 teaspoon lemon curd

  • 1 teaspoon greek yogurt

  • 1 egg white

  • fresh chamomile flowers for garnish

   For the chamomile syrup

  • 1/2 cup sugar

  • 1/2 cup water

  • 2 tablespoons dried chamomile

   For the lemon curd

  • 1/2 cup lemon juice

  • 2 teaspoons lemon zest

  • 1/2 cup sugar

  • 3 eggs

  • 6 tablespoons butter, cut into small cubes




For the lemon curd

  • In a heavy saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.

  • Whisk in the butter and cook on medium-low heat.

  • Whisk constantly until the curd is thick and the first bubbles appear on the surface, about 6-8 minutes.

  • Transfer the curd to a bowl and chill until cold, at least one hour.

   For the chamomile syrup

  • In a medium saucepan, add sugar and water and cook over medium heat until the sugar has completely dissolved.

  • Add the chamomile, remove from heat and let steep while the syrup cools to room temperature, about 15 minutes.

  • Strain through a fine mesh strainer and store in the refrigerator for up to two weeks.

   For the cocktail

  • Add the egg white, gin, chamomile syrup, lemon juice, elderflower liqueur, yogurt, and lemon curd, and dry shake (without ice) to combine.

  • Fill shaker with ice and shake vigorously.

  • Double strain into a chilled coupe glass and garnish with fresh chamomile flowers.






Written By: Angela Christu, Bohemian at Heart

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