While champagne is fine, this trio of sophisticated pink and violet libations are delicious and gorgeous, to boot. All three cocktails feature award-winning Brockmans Gin, which is housed in a beautifully romantic bottle and brims with blueberry and blackberry notes.
Ultra Violet
Ultra Violet
If you’re longing for a taste of spring, look no further than this smooth, floral cocktail.
Ingredients:
- 2 oz. Brockmans Gin
- .75 oz. Absinthe
- .75 oz. Crème de Violette
- .25 oz. Dry Vermouth
- Edible Flower (to Garnish)
Preparation: Combine all liquid ingredients in a mixing glass with ice and stir for 5-6 seconds. Strain into a chilled coupe or cocktail glass and garnish with an edible flower.
Frosé
Frosé
Served frozen or over crushed ice, this warm-weather treat gets a Valentine’s makeover with the aromatic scent of rose petals.
Ingredients:
- 2 oz. Brockmans Gin
- 1 oz. Rose Liqueur
- .25 oz. Freshly Squeezed Lemon Juice
- 4 oz. Sweet Rosé Wine
- Rose Petals (to Garnish)
Preparation: Combine Brockmans Gin, rose liqueur, lemon juice and rosé wine in a shaker with ice. Strain into a large stemmed wine glass filled with crushed ice. Alternatively, add all the liquid ingredients to a blender with two small scoops of ice cubes and blend until the ice is crushed. Scoop the frozen mixture into a large stemmed wine glass. Garnish with sugared or fresh rose petals.
Purple Spring
Purple Spring
Beetroot is an impressive ingredient in this refreshingly light and sparkling libation.
Ingredients:
- 2 oz. Brockmans Gin
- 2 oz. Beetroot Juice
- 4 oz. Wild Berry Cider
- Sliced Beetroot (to Garnish)
- Edible Flower (to Garnish)
Preparation: Add Brockmans and beetroot juice to a shaker with ice. Shake and strain into a stemmed Copa glass (bowl glass) filled with ice. Top with Wild Berry Cider and give it a gentle stir. Garnish with a very thin slice of dehydrated beetroot and edible flower.
