Lillet Rosé Spring Cocktail

Hats off to Martha Stewart for this springy cocktail recipe just in time for Easter Brunch. It employs the beautiful flavors of the French aperitif, Lillet Rosé.  Martha’s creation has a sort of Paloma vibe, but gin is used instead of tequila and the fruity nature in the Lillet Rosé brings the drink to the next level.  Of course, Martha dresses her cocktails like no one else can with edible flowers, no doubt from her own gardens.  They are optional as a garnish but if you can find any, they add a beautiful touch to the presentation.  Martha’s recipe is made in batches for a group, so we have broken it down to a single serving for simplicity.

Lillet Rosé Spring Cocktail

In a cocktail shaker filled with ice add:

• 2 Ounces Gin
• 4 Ounces of Lillet Rosé
• 4 Ounce Fresh Squeezed Ruby Red Grapefruit Juice

Shake until well chilled.  Strain into a shallow cocktail saucer.  Garnish with an edible flower bloom*

*Pansies, marigold, and chamomile flowers are all edible. It is important when buying them, to make sure they have not been sprayed with any pesticides or chemicals.