Five botanic cocktail recipes for a spring wedding

01 Mar 2018

Planning a spring wedding? Take a look at these botanic cocktail recipes for signature drink inspiration

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As March rolls round and plants begin to bloom and blossom, take advantage of their natural flavourings with these five botanic cocktail recipes – perfect for a bright spring wedding.

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Rosemary Gin Fizz
Source: Sipsmith

Ingredients:

  • 60ml Sipsmith London Dry Gin
  • 20ml rosemary simple syrup
  • 15ml lemon
  • 20ml egg white

Method: Dry shake all the ingredients to best incorporate the egg. Add ice and shake a second time. Double strain into a chilled fizz glass and top up with a splash of soda water. Garnish with a slapped rosemary sprig.

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Lavender Martini
Source: Pro Flowers

Ingredients:

  • 30ml crème de violette
  • 60ml gin
  • 7.5ml ginger liqueur
  • 7ml St. Germain
  • 1 dash lavender bitters

Method: In a cocktail shaker filled with ice, combine all ingredients. Shake vigorously for 30 seconds and pour into a chilled Martini glass. If desired, garnish with lavender sprigs to serve.

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Berrylicious Floral Cocktail
Source: Sugar and Charm

Ingredients: 

  • 4 juicy strawberries
  • 3 edible flowers (you can buy these at Whole Foods by the salads)
  • 1/2 ounce elderflower cordial
  • 1 1/2 ounces vodka
  • 3 ounces lemonade

Method: In a cocktail shaker, muddle the strawberries and flowers together. Add in the rest of the ingredients with a handful of ice. Shake well, for about 20 seconds. Strain into a glass and add in two large ice cubes. Garnish with edible flowers.

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Blackberry Herb Cocktail
Source: Bradford Greenhouses

Ingredients:

  • 2 cups fresh blackberries
  • 1/4 cup plus 2 tablespoons sugar
  • 2/3 cup water
  • 1.5 tablespoons finely chopped fresh rosemary
  • 1 (750 ml) bottle Prosecco (Italian sparkling white wine), chilled
  • Garnishes: fresh rosemary sprigs and blackberries

Method: Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 20 minutes. Pour into a very fine sieve set over a glass measure and let stand 5 minutes. Discard solids (do not press on them). Chill syrup, covered, until cold. Divide Prosecco among 6 small flutes, and then pour 1.5 teaspoons syrup into each drink.

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Rose Water Cointreau Fizz
Source: A Pair and a Spare

Ingredients:

  • 30 ml of Cointreau
  • A teaspoon of rose water
  • Soda water
  • Two teaspoons of raspberry juice
  • Lime Juice
  • Flowers and pegs for garnish
  • For the raspberry juice: squash some raspberries and use the liquid

Method: Fill your glass with ice, and then add the Cointreau, rose water, raspberry juice and lime juice. Muddle/mix with a spoon. Top with soda water.

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