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May Flowers Cocktail

May Flowers Cocktail


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Even if spring hasn’t brought the flowers quite yet, this cocktail sure does

They say April showers bring May flowers. Even though we haven’t seen much sunny weather this spring, this fun floral cocktail is sunshine in a glass.

This recipe is courtesy of Pernod Ricard lead mixologist Kevin Denton.

Ingredients

  • 1 1/2 Ounce Absolut vodka
  • 1/4 Ounce maraschino liqueur
  • 3/4 Ounces East India sherry
  • 1 –2 drops of almond extract
  • 3/4 Ounces lemon juice
  • Edible flowers, for garnish

Nutritional Facts

Servings1

Calories Per Serving145

Folate equivalent (total)4µg1%


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


10 Punch Recipes to Elevate Your Next Summer Soirée

Please any thirsty crowd with these refreshing batch cocktails.

Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.

Ingredients
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples

Instructions
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.

Courtesy of Boqueria in New York City

Ingredients
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé

Instructions
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka

Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

Courtesy of Gallow Green at The McKittrick Hotel in New York City


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