Spring is in the air and Spring is in this glass. As I'm putting the finishing touches on my annual Easter Brunch menu, I'm thinking this just might be the perfect apéritif.
I can't resist the urge to use Lillet, a delightful blend of aromatic botanicals and fortified wine, in cocktails these days. Here's a recipe and another that just might make a believer out of you too.
Funny thing is - I didn't change a single thing about this recipe. I lifted it straight out of Martha Stewart's Easter Brunch Recipes and I'll have no shame taking full credit for it tomorrow.
Lillet Rose Spring Cocktail - Martha Stewart
- 12 ounces Lillet Rose
- 12 ounces Ruby Red grapefruit juice
- 6 ounces gin
- 6 edible flower blossoms
Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers. Serve immediately.