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
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
- 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.
Source: Pro Flowers
- 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
- 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
- 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
- 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.