Get garden party ready with these delicious floral cocktail recipes!
Spring is *officially* here! Get in the spirit with #EmpressInBloom— our latest cocktail series inspired by garden flavours and flowers galore!
From @theweekendmixologist‘s ‘The Garden Party’ to @foodie_renee‘s ‘Floral Tea & Tonic’ each recipe is as vibrant as the bursting blooms of spring. Gather your guests and prepare for your next backyard soirée with the delicious recipes below!
From left: Empress Wild Violet, Petal Pusher, Elderflower Empress Gin Sour, The Garden Party, Empress Spring Spritzer
We’re kicking things off with @theweekendmixologist‘s ‘The Garden Party’. Perfect for your next backyard soirée, this springtime tipple features peach liqueur, fresh lemon juice and a homemade grapefruit rose cordial!
The Garden Party
- 1 ½ oz Empress 1908 Gin
- ½ oz Peach Liqueur
- 1 oz Fresh Lemon Juice
- ½ oz Grapefruit Rose Cordial*
- Club Soda
- Mint Bouquet
- Pressed Edible Flowers
Add all ingredients except soda to a shaking tin and then add ice. Shake and strain over ice into a cocktail glass and top with soda. Garnish with edible flowers and a sprig of mint.
*for the grapefruit rose cordial:
In a saucepan combine equal parts fresh pink grapefruit juice and cane sugar. Bring to a light simmer and stir until the sugar is dissolved. Cut the heat, add dried roses and a few dashes of cucumber bitters. Let cool, strain and refrigerate.
Our next spring recipe is brought to you by the lovely Monique of @bee.the.love. With flavours inspired by a walk in garden, this fresh cocktail will have you reaching for more!
Empress Spring Spritzer
- 1 oz Empress 1908 Gin
- 1 oz Ginger Liqueur
- ¾ oz Mint Simple Syrup
- 1 oz Lime Juice
- 2 dashes Orange Bitters
- Tonic Water (to top)
- Cucumber Slices (to muddle)
In a cocktail shaker add the cucumber and muddle. Add remaining ingredients except tonic water, and ice. Shake until chilled. Strain into a chilled glass, then top with tonic water. Garnish, and enjoy!
Our next flowery creation comes from @marissamakes__. Featuring crème de violette and home-made floral syrup, this violet-hued show-stopper is a springtime dream.
Empress Wild Violet
- 1½ oz Empress 1908 Gin
- ¾ oz Crème de violette
- ¾ oz Violet Simple Syrup*
- Club Soda (to top)
- Edible flowers, for garnish
To make the cocktail, combine the Empress 1908 Gin, creme de violette, and simple syrup in a shaker with ice and shake well. Strain into a coupe glass, top with club soda, and garnish with edible flowers.
*For the violet simple syrup:
Combine 1 cup sugar, 1 cup water and 5 tbsp violet hard candies in a medium saucepan, and cook over medium heat. Stir frequently until the syrup reaches a boil and the sugar and candies are completely dissolved. Remove from heat and allow to cool.
Still waiting for spring weather? Let this video bring the season to you…@foodie_renee‘s Floral Tea & Tonic is the perfect final showcase of Empress in bloom!
FLORAL TEA & TONIC:
- 2 oz Empress 1908 Gin
- 1 oz Simple Syrup (optional)
- 2 oz Tonic Water
- 2 oz Floral Tea*
- ½ oz Butterfly Pea Flower Tea
- Edible Flowers
Add Empress 1908 Gin, syrup and tonic water in a shaker with ice. Shake well. Add floral tea into a highball with fresh ice, then add cocktail mix. Top with Butterfly Pea flower tea, and a squeeze of lemon, if desired.
*FOR THE FLORAL TEA:
- 5 dried Chrysanthemum Flowers
- 5 dried Rose Buds
- 1 Tbsp Peony Petals
- 1 tsp Simple Syrup
- 2 cups Hot Water
Add the dried flowers to a teapot, and pour in hot water. Let it steep 10 minutes, then add a touch of syrup.
From left: The Lavender Lemonade, Carrot Ginger Gin Fizz, and Petal Pusher