Its Summer at last !
Here are a few ideas to keep your guest cool while soaking up the atmosphere :
5 Fabulous Summer Wedding Cocktails Inspired by Flowers
Summer weddings and cocktails go together like “I” and “do”. There is no nicer way to greet guests at your reception than with a cool drink to refresh their palate and rev up their party spirit. Here are five fantastic wedding welcome drinks inspired by our favourite summer flowers.
Let’s start with the classic martini brought beautifully up to date with an infusion of rose. This recipe was created by Jacinta Moore.
25ml white creme de cacao
7ml rose water
1 drop of rose food colour
Combine in a cocktail shaker, add some ice cubes, and shake. Strain into a martini glass and garnish with a floating rose petal or two.
This recipe comes from gin giant, Gordon’s.
50ml Gordon’s gin
10ml elderflower cordial
50ml apple juice
Pour ingredients into a cocktail shaker with some ice, and shake. Strain into a martini glass and garnish with a sprig of fresh mint.
An innocently pink cocktail which is deceptively grown up.
1litre sugar water*
50g dried hibiscus flowers
juice of a fresh lime, and two fresh lemons
250ml chilled vodka
*make sugar water by putting 350g white or caster sugar, and hibiscus flowers into 1 litre of simmering water, stirring until the sugar has dissolved. Strain and cool.
Mix ingredients in a jug and serve over ice in tall glasses.
Il Profumo di Maria (Scent of Mary)
If you’re having a purple wedding then this cocktail is for you! Served at Ember Yard in Soho, it works best if you have a Smoking Gun, but is also delicious without the smoke effect.
25ml violet liqueur (liqueur de violette)
50ml elderflower liqueur
Prosecco or dry sparkling wine
Shake vodka, violet liqueur, and elderflower liqueur in a cocktail shaker with ice. Pour evenly into two mason jars with lids. Slowly pour in the prosecco so the colour in the glass is darker at the bottom than the top (try pouring it down the inside of the glass instead of directly into the middle). Pipe smoke up to the top of the glass then quickly put on the lid and allow the flavours to infuse for a minute or two.
25ml lemon juice
25ml sugar syrup
15ml Williams Pear Liqueur
splash of cranberry juice
Shake everything in a shaker with ice cubes. Serve over ice garnished with a sliver of pear.
Edible flower ice cubes are a gorgeous way to introduce a floral note to your drinks. Start by boiling and cooling distilled water (tap water will give a cloudy effect, distilled water ice cubes are clear). Choose a selection of edible flowers, and put them face down in an ice cube tray. Add the cooled water until the flower heads are just covered, and freeze. Top with more cooled water, and freeze again.
If all else fails…frozen raspberries in something sparkling ! How perfect !