SPRING COCKTAILS

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

Ingredients:

  • 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:

http://www.bonappetit.com/recipe/aqua-pearl

Elderflower Cocktails

Recipe from Socially Superlative

Ingredients:

  • 30 ml Grey Goose Vodka

  • 15 ml Bottle Green Elderflower Cordial

  • 15 ml Fresh lime juice

  • Ice cold Soda

Directions:

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

Ingredients:

  • 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

Directions:

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
Ingredients:
  • 1 oz. Gin

  • 1/2 oz. Cherry Liqueur

  • 2 dashes of Rose Water

  • 2 oz. Cranberry Juice

Directions:

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

Ingredients:

  • Blue Butterfly Pea Flowers

  • 2 tbsp of Basil Seeds

  • 1 cup of Coconut Water

  • 1 oz Vodka or Spirit of choice

Directions:

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

Ingredients:

  • Hibiscus flowers

  • Syrup

  • Champagne

Directions:

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

Ingredients:

  • 1 bottle of champagne

  • 1 bottle of grapefruit juice

  • fresh mint leaves

  • Organic dianthus for floral garnish

Directions:

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

Ingredients:

  • 1 strawberry

  • 2 ounces jasmine liqueur

  • 2 Dashes Angostura bitters

  • 1 Splash simple syrup

  • 5 ounces Rosé Wine

  • Ice

  • Edible Flower of you choice

Directions:

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

Ingredients:

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

Directions:

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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