12 PRETTY COCKTAILS TO IMPRESS

   
    
 
Article Tags:  cocktails,  cocktails

LAVENDER LEMONADE

5 sprigs lavender {stems & buds}
2 cups fresh lemon juice {about 10 lemons}
1/2 cup fresh lime juice {about 4 limes} 
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add lavender sprigs and juice of lemons and limes. Cool to room temperature, strain & chill. Serve on ice and garnish with additional sprigs.
 
FANCY FIG COCTAILS

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BLACKBERRY THYME CHAMPAIGNE COCTAIL

 
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INGREDIENTS
FOR THE BLACKBERRY SYRUP 1/3 cup blackberries, plus 8 more for garnish
1/3 cup water 1/3 cup sugar
FOR THE COCKTAIL 1 bottle of Prosecco or champagne
FOR THE GARNISH 4 sprigs of thyme
INSTRUCTIONS
1.In a small saucepan, bring the blackberried, water and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.
2.Add 2 tbsp. of syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and 2 blackberries!
 
 
RASBERRY & ROSE COCTAILS

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Ingredients List
(Makes one cocktail)
25ml Grey Goose vodka
25ml Chambord
Squeeze of fresh lime
A dash of rose syrup (I found this in the world food aisle)
Honey to taste
Soda water
Small flowers for garnish

Method
Start by filling a pretty glass with ice, then add in your vodka and Chambord. Squeeze in a good helping of fresh lime and a tiny spoonful of honey, mix slightly with a teaspoon.
Next, throw in a tiny splash of rose water. This stuff is usually pretty strong, so less is more – it’s more of an aftertaste than anything else, but it’s heavenly!
Top with soda water, and garnish with a few petals. I wouldn’t advise eating these though…

CANDIED GRAPEFRUIT & ORANGE COCTAIL

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Ingredients

  • 2 large pink grapefruits
  • 5 cups of sugar (1 cup separated)
  • water

Cut the grapefruits into 4 wedges. Remove the peel from each wedge (save wedge for juice in the cocktail recipe). Youʼll have 8 grapefruit peels. Cut them into chunks or long strands… whatever you prefer. Place them over a stove top in a boiling pot with about 1 inch of water covering them. When the water starts to boil, remove the pot from the heat, strain the grapefruit peels and then place them back into the pot with fresh water and boil again. Repeat this step 4 times. This is because grapefruit peels are very bitter and you want to get rid of the bitter water as soon as possible.  It sounds daunting but we assure you it is not.

After youʼve boiled them for the 4th time strain and set aside. In the pot, add 4 cups water and 4 cups sugar. Stir until sugar and water are combined, then add the grapefruit peels back in. Boil the mixture over high heat for about 30 to 40 minutes, stirring occasionally until there are large opaque bubbles and the grapefruit peels are completely translucent. Strain the mixture over a heat proof bowl so you can keep the simple syrup for a different cocktail if you want!

AVIATION CLASSIC COCTAIL

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Ingredients:

  • 2 oz gin
  • 1/2 oz maraschino liqueur
  • 3/4 oz lemon juice
  • 1/4 oz crème de violette
  • edible violet for garnish

Directions:

  • Add all the ingredients into a cocktail shaker filled with ice.
  • Shake for a full 10 seconds.
  • Strain into a chilled cocktail glass.
  • Garnish with an edible violet and enjoy.

CHAMPAGNE & STRAWBERRIES WITH GOLD RIM

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Puree 1/4 cup strawberries with 1 teaspoon sugar. Wet the rim of the Champagne glasses and dip into gold sugar or sprinkles. Add a tablespoon of strawberry puree into the bottom of each glass. Top with Champagne.

R0SE WATER & COINTREAU FIZZ

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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, we simply squashed some raspberries and used the liquid.

How to:

1. Fill your glass with ice.

3. Add the Cointreau, rose water, raspberry juice and lime juice.

4. Muddle/mix with a spoon.

5 . Top with soda water.

For all you flower addicts out there, I think this cocktail would be just as delicious with orange blossom water or lavender essence instead of the rosewater.

 COTTON CANDY CHAMPAGNE COCTAIL

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INGREDIENTS:

  • cotton candy (we used strawberry flavor)
  • Champagne or sparkling wine
  • St. Germain liqueur
  • Instructions:Place a bit of cotton candy inside your glass. Add a splash of St. Germain, and then fill to the top with Champagne.

SPARKLING GRAPEFRUIT COCTAILS

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 INGREDIENTS

For simple syrup-Makes 1/2 cup

1/2 cup granulated sugar
1 cup water
1 teaspoon rosemary leaves

For sparkling grapefruit rosemary cocktail-Makes 2 servings (double or triple for a crowd)

A handful of peeled grapefruit (~1 tablespoon)
A sprig of rosemary
2 ounces vodka
1/4 cup freshly squeezed grapefruit juice
3-4 ice cubes
2 ounces simple rosemary syrup, more to taste
1 cup sparkling water

DIRECTIONS

For simple syrup

In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat and reduce to a simmer. Simmer for about 10-15 minutes or until syrup reduces to about 1/2 cup.

Remove from heat and stir in the rosemary. Let steep in syrup for at least 20 minutes, or until cool. Strain syrup through a fine mesh strainer to remove rosemary leaves.

Store in an airtight container refrigerated for up to a week.

For sparkling grapefruit rosemary cocktail

In a tall glass, add the grapefruit and rosemary sprig. Muddle gently to break up grapefruit. Add the vodka, grapefruit juice, ice and simple rosemary syrup to the glass. Top off with sparkling water and stir. Add more simple rosemary syrup to taste. Enjoy immediately!

Note: for a mocktail, simply omit the vodka and add a few more tablespoons of the grapefruit juice.

LADY ROSE COCTAIL

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Ingredients:
1/3 oz. Rose Syrup
1 1/3 oz. Vodka
Pink Rose Petals
1 oz Rose Water
3 oz TONIC
1 drop of pink food colouring

Shake on ice and pour … garnish with rose petals … ENJOY!!!

LILLET ROSE SPRING COCTAIL

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INGREDIENTS

  • 12 ounces Lillet Rose
  • 12 ounces Ruby Red grapefruit juice
  • 6 ounces gin
  • 6 edible flower blossoms (optional)

DIRECTIONS

  1. Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.

  2. Garnish with flowers. Serve immediately.

     

    Source | http://sheerluxe.com/2016/03/30/12-pretty-cocktails-impress