“Every event should have a signature cocktail,” says designer and hostess Elaine Griffin. “It serves as an icebreaker—if nothing else, guests can always discuss what’s in the drink.” For the ladies’ luncheon that Griffin hosted at The Cloister on Sea Island, Georgia, she wanted the libations to continue her floral theme. Jessica Zigman, head bartender for the resort’s Georgian Room, whipped up this pair of floral cocktail recipes to get the party conversation flowing.
Lavender Cloud
(Serves 1)
- 1 ounce Sipsmith Sloe Gin
- 1 ounce Sipsmith London Dry Gin
- 1 ounce fresh-squeezed lemon juice
- ¾ ounce lavender honey (To make your own, take 1 oz dried lavender and steep it in 1 cup of boiling water. Slowly stir in 3/4 cup of orange blossom honey and allow to sit for 10 minutes. Strain off the dried lavender. Honey can store in a glass jar for a month.)
- 1 egg white
- Add all ingredients to a shaker without ice and shake vigorously to allow the egg white to froth into a thick meringue.
- Add ice to the shaker and shake again to chill the drink down.
- Strain the cocktail into a wine glass and garnish with a fresh sprig of lavender on top of the froth.
‘R&R’ Raspberry and Rose
(Serves 1)
- 2 ounces raspberry-infused vodka (To make your own, pour 1 liter of vodka—Jessica recommends Southern Son—in a large jar, and add 1 pint of fresh raspberries and ¼ cup of sugar. Allow to infuse for at least 5 days before using, and stir or shake daily. After a month strain the raspberries from the vodka, and the vodka will keep indefinitely.)
- 1 ounce Mathilde Framboise liqueur
- 1 ounce fresh-squeezed lemon juice
- 3 drops rose water
- 4 ounce club soda or sparkling water
Pour all ingredients into a glass, add ice, and stir to incorporate. Garnish with a fresh sprig of mint.