rose

To Liquor with Love

Fuck Valentine’s day amirite. I mean aside from whatever new emotional Drake v-day card the internet has to share with us or bulk discounts on fancy chocolate, who really needs to waste their time waiting around for that annual bouquet of roses from the boo?

So alas we have alcohol, God’s gift to man that allows this vexed holiday to reign on supreme each year for the less fortunate in this game called love. Throw a blush accent on that bih and wah-lah! who said you weren’t being festive?

Here's two quick n' simply whiskey cocktails to whip up this weekend. Sip to the pace of Beyonce on repeat.

Plum Ginger Whiskey Sour

INGREDIENTS: 

1.5 oz whiskey
1 oz plum syrup
.25 oz lemon juice
.25 oz ginger juice
One egg white
Fresh plum slices
Candied ginger

METHOD:

1. Combine all ingredients without ice so that the egg white will emulsify.

2. Add ice to shaker and re-shake so that the drink is chilled.

3. Strain over one cube in a rocks glass and garnish with candied ginger and plum slice.

 
 

Sparkling Whiskey with Lavender Bitters

INGREDIENTS: 

4 oz of sparkling rosé
1.5 oz whiskey
.5 oz lavender bitters (or lavender mixer of choice)
*simple syrup optional

METHOD:

1. Combine whiskey and bitters in shaker.

2. Pour into glass, and then top with rosé.

3. Garnish with lavender sprig. 

Hibiscus & Borage Bubbly

Elizabeth has some *too pretty to use* hibiscus syrup, that of course alone is like a dream but even more comes with the surprise of perfectly-syrupy infused hibiscus flowers floating around the jar bottom. So when wondering how to use them naturally we just thought, stick it in booze.

This cocktail is pretty close to princess status -- perfectly placed hibiscus bud, sparkling rosé, garnished with presh borage floral and fresh lemongrass stem, picked right from E's front yard dream garden. 

Syrup and sweet champagne make this the ultimate dessert drink that instantly adds class to any environment or situation: sitting on the mansion floor reminiscing via teenage journal entries.

Ingredients:

1 bottle dry rosé champagne
Hibiscus syrup
Handful of borage flower heads
2 fresh lemongrass(es)

Method:

1. Add hibiscus flower and small amount of syrup to bottom of flute.

2. Pour champagne.

3. Garnish with borage and lemongrass.