This is one of my absolute go-tos for summer parties. The elegant combination of rosemary and citrus is both chic and tasty.
1/2 cup sugar
1 large rosemary sprig
1 cup fresh lemon juice (from about 12 lemons)
3 cups London dry gin
1 cup orange juice
Orange slices, for garnish
Rosemary sprigs, for garnish
First, make a simple syrup by boiling your sugar and 1/2 cup water in a saucepan and place over heat. Once the sugar has fully dissolved, remove the pan from the stove and add your rosemary. This will need to steep for 2 hours. Next, blend your lemon juice, gin, orange juice and rosemary syrup in a punch bowl. Add a few orange slices and rosemary sprigs for garnish, and ice cubes as needed.
Blushing bride cocktail
This may be my excuse to have strawberries and gin, but trust me, this tastes like heaven.
2 ounces vodka
1 ounce blended fresh strawberries
1/2 ounce fresh lime juice
1/2 ounce agave nectar
1 egg white
2 dashes bitters
Put your ingredients in your shaker with ice, and mix it! Pour into a stemmed glass and top with the bitters.
As a bride I would always choose to serve this drink in an Ann’s Bridal Bargains toasting flutes. They are the most wonderful way to savor your wedding.
3 drops bitters
1 sugar cube
1 ounce Cognac
4 ounces chilled Champagne
Just drop your bitters onto a sugar cube and let these blend. Take that sugar cube and place it into your toasting flute, and add Cognac and Champagne.
Who doesn’t need a little 007 in their wedding? This drink always reminds me of the Bond romance.
1 1/4 cups vodka
1 1/4 cups coffee liqueur
1 1/4 cups heavy cream
This simple recipe only requires that you stir your ingredients together in a pitcher and pour over ice.
Lavender whiskey sour
I know, it sounds fantastic, just wait till you taste it!
2 ounces whiskey
1 tablespoon Lavender Sour Syrup
Fresh lavender sprig, for garnish
Put ice in your glass and pour in your whiskey. Add a lavender sour syrup (make just like your rosemary simple syrup but substitute the rosemary for lavender and lemon) and stir.
1 1/4 cups chilled fresh pomegranate juice (from 3 pomegranates)
1 1/2 ounces chilled Cointreau liqueur
1 chilled bottle (375 milliliters) Champagne
Fresh pomegranate seeds, for garnish
Mix your juice, liqueur and Champagne in a pitcher. Pour this into your champagne toasting flutes and garnish with a few pomegranate seeds.
Cucumber Mint Gimlet
4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
2 1/4 cups fresh lime juice (or 1 oz.)
1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.)
Cucumber peels, for garnish
Fresh mint sprigs, for garnish
For the gin, steep 2 1/2 cups of cucumber in your gin, refrigerate and let the flavors blend fro four days. Strain the cucumbers. For the mint syrup, use the rosemary simple syrup recipe above, just substitute the rosemary for mint leaves. Blend the gin and syrup together and pour over ice.
Cherry Blossom tea and pink lemonade
2 cups water
1 tablespoon cherry-blossom tea or any floral white tea
3/4 cup lemon juice
1/4 cup plus 2 tablespoons Simple Syrup
1 1/2 teaspoons grenadine
Simmer your water in a pan, remove from heat and add tea. Strain the water and refrigerate until cool. Blend tea, lemon juice, simple syrup and grenadine and pour over ice.