SUMMER GARDEN LUNCH
you might remember this floral cocktail post we did back in april highlighting the gorgeous Floral Libations book by Cassie Winslow. we loved the cocktails so much and Cassie reached out to say she’d be in LA last week and did we want to shoot a few more. we had a fun day putting these drinks together along with a killer lunch spread that we picked up at our favorite spot, Cookbook. Cassie is super sweet and talented and whipped up the perfect brunch or lunch time drinks for us. the cantaloupe bellini was so good! she’s sharing all her tips and recipes below. thanks, Cassie! and thanks to Ivan for the photos!
first up, iced lavender coffee!
Iced Lavender Coffee
This is one of my favorite morning drinks to make for guests, especially on a warm summer morning. It’s so easy to make and best to prep the night before so it will be waiting for you right when you wake up the next day.
Makes 4 beverages
Ingredients:
4 cups hot, freshly brewed coffee
1/4 cup lavender simple syrup (recipe below)
Ice cubes
1-2 cups whole milk or cream
sprigs of fresh organic lavender for garnish
Directions:
In a large bowl or pitcher, stir together the hot coffee and lavender simple syrup. Place the mixture in the fridge for at least 6 hours or overnight to chill.
When you are ready to make the coffees, fill each glass with ice. Pour 1 cup of the coffee and lavender mixture into each glass followed by 1/2 cup of whole milk or a splash of cream. Stir until combined and garnish with a sprig of lavender.
You can also make these beverages the morning you would like to serve as shown. Simply make the lavender simple syrup and allow guests to add the amount of sweetener they prefer to their own glass. This also makes a lovely coffee bar situation and guests and serve themselves.
Lavender Simple Syrup
You will need:
1 cup organic sugar
1/2 cup filtered water
3 tablespoons of organic dried lavender
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for about 5 minutes until the sugar has dissolved and the mixture has reduced to a syrup. Let cool for about 10 minutes then strain. Store in the fridge for up to one week.
for the food spread, we focused on light and bright items that paired well together. a little citrus, the salt from olives, crunchy toast with a creamy beet spread, cured meat and 6 minute eggs. all so good!
she served this drink with a garden party sugar rim that really took it to the next level!
Cantaloupe + Chamomile Bellinis
This is the perfect libation to serve at a summer brunch. The chamomile garnish adds a cheerful touch and the fresh cantaloupe is a wonderfully refreshing treat.
Makes about 10 cocktails
Ingredients:
3 cups chopped ripe cantaloupe from about 1 medium-sized cantaloupe
1 bottle sparkling wine
a handful of organic edible chamomile blooms
Directions:
Place the cantaloupe in a blender and blend until liquified. Strain the cantaloupe through a find-mesh sieve set over an extra large pitcher. Add the sparkling wine and stir until combined. Pour the Bellini mixture into 10 champagne flutes and garnish each glass with a few chamomile flowers.
Note: If you feel like being extra fancy (as shown), rim each glass with Garden Party Sugar…here’s how you make it:
Garden Party Sugar
Makes approximately 1 1/4 cups
Ingredients:
1 Tablespoon each:
organic dried hibiscus flowers
organic dried chamomile flowers
organic dried lavender
organic dried rose petals
organic dried calendula
1 cup cane sugar
Directions:
In a food process or spice grinder, combine the dried flowers and pulse until the blooms resemble small flakes. In a bowl, stir together the sugar and ground flowers. For optimal flavor, wait about 2 weeks before use. Store in an airtight container at room temperature for up to 2 months.
To rim each glass, place a lemon wheel on a small plate and an even layer of Garden Party Sugar on another plate. Gently glide 1/2 of the rim on the lemon wheel. Then, gently dip in garden party sugar.
Use the extra sugar in your favorite baked goods such as homemade cookies, cakes and scones. It’s nature’s confetti….
Hibiscus Lemonade
I absolutely adore the color of this beverage. The hibiscus simple syrup is SO vibrant. Mixed with freshly squeezed lemon juice, this libation is the prettiest of pinks and will make your guests swoon with delight.
Makes 2 beverages
Ingredients:
1 cup fresh lemon juice
1/4 cup hibiscus simple syrup (recipe below)
1/2 cup water
Directions:
Place lemon juice + hibiscus simple syrup in an extra large ball jar or pitcher. Stir. Slowly add 1/2 cup water until you find the combination you enjoy. Store in the fridge.
To make into a cocktail, simply place 1 cup of the hibiscus lemonade in a glass. Add 2 ounces of gin. Serve over ice. Cheers!
Hibiscus Simple Syrup
You will need:
1 cup organic sugar
1/2 cup filtered water
1 tablespoon of organic dried hibiscus flowers
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for about 5 minutes until the sugar has dissolved and the mixture has reduced to a syrup. Let cool for about 10 minutes then strain. Store in the fridge for up to one week.
for the bread, we toasted it in olive oil and then we did a generous spread of something creamy across the top (one each with butter, mayo, and beet hummus) with a sprinkle of salt and pepper. and layered our ingredients on top of that, usually a little crunch, fresh herbs, and some protein, either cured meats, egg or a smoke fish. the creamy layer is key for taste but it also helps everything stay on the toast and not slide off.
cocktails by: cassie winslow
Images by: Ivan Solis
