via A Sweet Soiree
Things to Think About When Designing Your Signature Cocktail
Earlier this week I asked Martha Stewart Weddings via Twitter what this summer's hottest summer time cocktails were. Here are what they are loving this summer:
Blackberry Gin Fiz
With a burst of bright berry puree and just a tickle of effervescence, this warm-weather quencher -- a bold update on the old-fashioned gin fizz -- lets guests drink in the essence of summer.
12 ounces blackberries, plus more for garnish
2 tablespoons superfine sugar
3 tablespoons fresh lime juice
6 ounces gin
15 mint leaves, torn, plus sprigs for garnish
1 1/2 cups seltzer
Put 1/3 cup puree, 1 tablespoon lime juice, 2 ounces gin, and 1/3 of the torn mint leaves into a cocktail shaker filled with ice, and shake until cold. Pour into two 8-ounce glasses, and add 1/4 cup seltzer to each. Repeat twice. Garnish with berries and mint sprigs.
Electric Watermelon Lemonade
A refreshing and cooling twist on lemonade. This recipe for watermelon lemonade is sure to be a crowd pleaser and is perfect to serve at a wedding during the summer months.
2 lemons, quartered
1 cup fresh mint leaves
1/2 cup packed light-brown sugar
1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks
1 cup vodka
Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, serve over ice
Serve the ultimate country-club libation: gimlets. Swap out vodka and Rose's lime juice for cucumber gin, fresh lime, and simple syrup tinged with mint.
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.), how-to follows
Cucumber peels, for garnish
Fresh mint sprigs, for garnish
In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.) Garnish each with cucumber peel and mint.
I adore this simple, yet beautiful cocktail using a sprig of fresh lavender as a garnish. Remember, use organic fresh sprigs for this drink.
1/2 cup sugar
1 tablespoon dried lavender
4 bottles (750 mL) dry Champagne or sparkling wine chilled
Fresh lavender sprigs, for garnish
Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month).
Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig
It's all about the small and beautiful details, don't forget to create something that reflects your style, taste and venue.