Happy Thirsty Thursday everyone! This week my blog is focused on all things Penny! Our sweet pup turned three on Sunday, and we celebrated with Penny’s Peony Party.
Get the tablescape details here.
Today I’m sharing the delicious cocktail we (Chelsea and me…Penny had water ;)) enjoyed during the celebration: the Lillet Rose Spring Cocktail. I found this cocktail on Martha Stewart’s website and it sounded delicious and refreshing, and it was PINK so I thought it’d be perfect.
Here’s what I used to create two cocktails:
- 6 ounces Lillet Rose (this is a wine apertif that I found at Total Wine)
- 6 ounces ruby red grapefruit juice
- 3 ounces gin (I used the same botanical gin I used in last week’s cocktail)
- Edible Flowers (I love this graphic that explains which flowers are edible. I used rose petals)
To make the cocktail, I mixed everything in a large measuring cup, then poured servings over ice into my cocktail shaker. Once I’d given my shaker a few good shakes to chill it, I poured each serving into my coupe glasses and topped each with an edible flower petal.
This drink is delicious and with only three ingredients, it is so easy! Give it a try this weekend – it’d be perfect for an Easter Brunch!