PEI Liquor Celebrate Spring 2018

SPRING COCKTAIL RECIPES

The Violet Femme

Lavender Collins

Chive Blossom Gibson

1 ½ oz Portobello Road Gin No. 171 1 oz lemon juice ½ oz lavender syrup* Soda water to taste Rosemary sprigs and lemon slices to garnish Combine gin, lemon juice and lavender syrup in a cocktail shaker filled with ice and shake vigorously for 30 seconds. Strain into a short glass filled with ice, then garnish with lemon and rosemary. *To make the lavender syrup, combine ½ cup water and ½ cup sugar in a small saucepan. Bring to a simmer, add ¼ cup lavender blossoms, then remove from heat. Let stand for 10 minutes, then strain and refrigerate until ready to use.

½ oz Rossignol Cassis 1 slice of lemon A small handful of frozen blueberries 4 oz Bartenura Moscato A small handful of freshly picked violet blossoms, washed thoroughly In a tall glass, muddle together the Cassis, lemon and blueberries until macerated. Fill the glass with ice then add flowers and Moscato. Stir gently to combine.

2 oz Hendrick’s Gin ½ oz Martini Dry 2 drops of white wine vinegar 1 chive flower, crushed

Combine all ingredients in a martini shaker filled with ice and shake vigorously for 30 seconds. Strain into a chilled martini glass, garnish with more chive blossoms.

Makes 1 drink.

Makes 1 drink.

PORTOBELLO ROAD GIN NO. 171 01073Y, 750 mL, $44.99

HENDRICK'S GIN 01785Z, 750 mL, $50.55

ROSSIGNOL CASSIS 15821A, 375 mL, $19.98

17 CELEBRATE SPRING 2018