Two Fabulous Rose-Inspired Refreshments

Who said roses could only excite your senses of sight and smell? We certainly didn't. We kicked-off our September floral design class with rose-inspired cocktails and mocktails. These are a must try for your next brunch, lunch, or anytime get-together. The rose essence is sure to be a sweet surprise for your taste buds and the overall presentation is sure to delight.

Vintage Rose Cocktail*

Ingredients: (Yields 1 cocktail)

§       1/2 oz. Rose syrup** (use less or more depending on your desired level of sweetness)

§       4 oz.  chilled sparkling wine or champagne

§       Lemon peel to twist (use Meyer lemons if possible)

§       Fresh, organic rose petals

Directions:

Add the rose syrup to a chilled champagne flute. Top with sparkling wine or champagne. Twist the lemon peel over the glass to release the oils and then drop it into the flute. Garnish with fresh, organic rose petals.

*Adapted from recipe by "The Bubbly Girl", Maria Hunt

** Can be difficult to find. Specialty grocery stores are your best bet. We used Monin brand. A brand called Tazah can be found at Middle Eastern food markets. If you plan ahead, you can also order Monin on amazon.com. If you happen to be in our area, we found the syrup locally at Bay Cities Italian Deli & Bakery in Santa Monica.

The Anthony Hopkins, (Mocktail)

This mocktail's balance of sweet floral syrup and bright citrus is as smooth ans refined as is famous namesake.

Ingredients: (Yields 1 mocktail)

       1 oz. Rose syrup** (see specifics above)

       1 oz. mango puree (not mango nectar...but if using nectar try only 1/4 oz to avoid over sweetening)

       1 1/4 oz. fresh lime juice

       1 1/4 oz. fresh orange juice

       1 oz. soda water

       Fresh, organic rose petals

       Blood oranges, cut into "wheels"

       Ice

Tools: Shaker, strainer
Glass: White wine or oversized cocktail

Garnish: Blood orange wheel and fresh, organic rose petals

Directions:

Shake rose syrup, mango puree, lime juice, and orange juice with ice. Strain into glass, top with soda and garnish.

ENJOY!

Let your Table Bloom

Flowers Under the Table:If you want your table to BE the centerpiece,  place the floral blossoms underneath a Lucite table top. Marigolds and carnations may last a couple of days or more. But Gerbera daisy blossoms are perfect for the duration of one party.

Lavender Lemonade Recipe

Here's the recipe for the Lavender Lemonade we served at last night's Floral Art Design Class. It's a lot of lemon squeezing, but well worth the effort! We're sure you'll love it!

Ingredients:
1 tray ice cubes
1/2 cup dried lavender
(we recommend lavender tea from www.winghopfung.com)
2 cups boiling water
3/4 cup of white cane sugar
8 lemons
5 cups cold water (or as needed)

Directions:
1. Place ice cubes and cold water in a 2 quart pitcher.
2. Place lavender tea in saucepan, stir in boiling water and let seep for 15 minutes.
3. While waiting for lavender to seep, squeeze lemon juice into separate bowl.
4. Strain the lavender water into the lemon juice bowl and discard the dried lavender.
5. Pour the mixture into the saucepan and stir in sugar (re-heat mixture on stove if sugar is not dissolved).
6. After cooling, pour the mixture into the pitcher and stir.
Tip: Inhale before sipping to embrace the lavender aroma, similar to tasting a fine wine.

Cool down with frozen blossoms!

Add flowers to your drinks and summer cocktails by making frozen floral ice cubes. Simply fill ice trays with water, add your favorite edible blooms and freeze. We like to add lavender but other options include hibiscus, jasmine, and peony.