It's really starting to feel like spring around here, the sun is setting later, the weather is getting warmer and I even heard a little rumor that today it was going to be 79 degrees! This gal could not be happier. So, in celebration of springtime and seasonal changes I thought what could be better than to ring in the season with a fresh floral cocktail?
Today I am showing you all how to make the 'Sweet Williams' cocktail- the name derives from the fuchsia bouquet to your left in the images below. Isn't it a great name? This cocktail ends up with a bit of a sweet note from the addition of the curaçao, and so the name 'Sweet Williams' was appropriately titled. What you end up with is a great spring cocktail, a little sweet with the hints of orange zest and blossom notes, and it's balanced out nicely by the tartness of the lemon. The perfect after work pick-me-up if you will.
1 oz. No. 209 gin
1 oz. Dry Orange Curaçao
Sweet Williams bouquet, or sprigs of small colorful flowers
Start by pressing a freshly peeled lemon rind on the inside of your champagne coupe,
then pour 1oz. of No. 209 gin into said coupe...
Pour 1oz. of Orange Curacao, I used Pierre Ferrand, it's yummy & the bottle is pretty too!
Wash and cut lemon in half, then squeeze a little less than half into the drink...
Stir cocktail, and add a few ice cubes.
While chilling pull a few small flowers and leaves off a colorful flower bouquet and wash them.
Float washed flowers and leaves into cocktail...
And enjoy! Ahhhhhh
Shop my outfit here:
Big thanks to the Distillery 209 team for partnering on this fun spring collaboration!