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.
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.
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.
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.
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.
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.