Recipe Book: Lillet Rose Spring Cocktail
Happy Friday everyone! What better way to toast the weekend than with the prettiest cocktail we ever did see. You can buy these edible flowers in the Fallon & Byrne food hall – they’re a gorgeous accessories for beverages or food like cakes and salads. Enjoy!
12 ounces Lillet Rose
12 ounces red grapefruit juice
6 ounces gin
6 edible flower blossoms
1. Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled.
2. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
3. Garnish with flowers. Serve immediately.
Credit // Martha Stewart