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Floral Cocktails

Let’s give a toast to the women in our lives with an elegant drink in our hands. From florals to fruit, you will love these refreshing cocktails as much as you will enjoy toasting them. Cheers! –LeAnn Parker

Rose Kombucha Margarita

  • Rose salt + lime for rims

  • 2 ounces fresh lime juice 

  • 11/2 ounces fresh lemon juice

  • 3 ounces of tequila

  • 1 ounce of rose water 

  • 1 ounce of honey

  • 14 ounces of kombucha of choice

Run a lime wedge around the rim of two glasses and coat with rose petals muddled in salt. Set glasses aside. In a cocktail shaker combine fresh citrus juice, tequila, rose water and honey. Shake until honey is dissolved and then add a handful of ice and shake again until chilled. Strain into 2 glasses and top with kombucha. Garnish with a rose.

Hibiscus Garden Sour

  • 1 egg white

  • 3 ounces gin

  • 3/4 ounce fresh lemon juice

  • 1/2 ounce *hibiscus simple syrup 

  • 1 teaspoon Chambord liqueur

In a cocktail shaker combine all ingredients with ice. Shake vigorously until chilled. Pour into glasses then garnish with edible flowers and sprinkle with hibiscus tea leaves.

*To make hibiscus simple syrup combine 1 cup sugar with 1 cup of water in a small saucepan and simmer on the stove until sugar has dissolved. Add in ¾ cup dried hibiscus and simmer for 15 minutes. Remove from heat and let cool.

Pansy-Mint Mocktail

  • 2 ounces mint sparkling water

  • 2 ounce lemonade

  • 2 ounce limeade concentrate

  • Lime wedge

  • *Candied pansies

  • **Pansy-mint sugar

  • ***Floral ice cubes

Run a lime wedge around the rim of two glasses and coat with pansy-mint sugar. Set glasses aside. In a cocktail shaker combine lemonade and limeade concentrate. Place floral ice cubes in two glasses and pour mix into glasses. Top with sparkling water and garnish with fresh or candied pansies.

*Candied Pansies: brush all sides of the flower with egg white then sprinkle with granulated sugar and coat completely. Place flowers on a wire cooling rack and allow to dry 24hrs.

**Pansy-Mint Sugar: muddle pansy petals, mint leaves and granulated sugar. The purple color is completely natural and stunningly bright.

***Floral Ice cubes: use a silicone ice cube tray, pansies, mint and boiled then cooled water (boiling the water is the key to produce clear vs cloudy cubes). Fill an ice cube tray with pansies and mint leaves, fill halfway with water and freeze. Once frozen, remove the tray from the freezer and fill cubes the remainder of the way with water. Freeze completely before use.

Floral Shortbread Cookies

  • 1 cup unsalted butter

  • 1/2 cup granulated sugar

  • 2 cups all purpose flour

  • 1 Tbsp pure vanilla extract

  • 20-30 assorted fresh pansies

Place sugar and room temp butter into a food processor bowl and pulse to combine. Add flour and vanilla and blend until dough comes together into lumps. Turn the dough out onto a floured surface and knead, forming into a smooth flat disk. Wrap in plastic and refrigerate until firm.

While the dough is chilling, place pansies in between two large sheets of parchment paper and weigh it down with a heavy book. Let the pansies press for roughly 30 minutes.

Roll out dough to 1/4 inch thickness and cut out cookies with a circle 2.5 inch cookie cutter. Bake on a cookie sheet at 325 fahrenheit for 8-10 min (cookies will still be pale and soft but will harden as they cool). While cookies are hot, gently press pansies onto the cookies. Let the cookies cool completely on a rack before storing or serving.

LeAnn can’t wait to see what you create in your cocktails and mocktails. Tag her on IG @silvertoothhome and #silvertoothhome so she can share.