Is it just me or does the end of spring seem to bring out the best recipes? Maybe it’s all the fresh produce or the weather finally being warm enough to dine outside, but I’ve been especially excited to test out some new sips, sweets, and main courses. For that reason, it feels like the perfect time to introduce this delicious gingerberry lemonade cocktail (or mocktail in my case). I first tried it at event and was instantly taken by the fresh flavor with a little kick, thanks to the ginger. My good friend (and recent guest on ), , was kind enough to lend her signature food styling touch to this drink, and shared the recipe down below. Keep reading to see why you need to add this to your spring drink menu ASAP…
- 2 oz. Casamigos Blanco (simply leave this out if you’re going for a mocktail version)
- 1 oz. fresh lemon juice
- 5 oz. simple syrup
- 25 oz. .
- 25 oz. blueberry purée
- splash of soda water
- coarse sea salt
- roses or other edible flowers
1. Prep glasses by salting the rims. First, cut a wedge of lemon, and notch the center.
2. Run this piece of lemon along the rim of your glass, then flip the glass over and twist in plate of salt. For a colorful rim, use a pink salt—you can even add some edible rose petals, finely chopped, if you’re feeling creative.
3. Next, combine all ingredients in a tin mixer.
4. Add ice, shake vigorously, and strain into a salted Collins glass.
5. Add fresh ice and a splash of soda water.
6. Garnish with fresh blueberries and edible flowers.
How good does that look? I’ll definitely add the mocktail version to my next dinner party menu. To listen to my conversation with Kate about all things décor and styling (including gorgeous food shots like these), check out her episode of !
What recipes are you excited to try out this week?
Tell me below!