• Cocktails & Caterers

We all know that the color of the year from Pantone that's been passed out is the Very Peri. A hint of periwinkle, a dash of lavender but overall just a gorgeous tone that we are sure to see all over weddings and events this year. A perfect way to incorporate this tone into your special day is with cocktails. Tipsy Tin created three superb cocktails photographed by Ivey Photo (with the 4 same ingredients) that your guests are positively going to love sipping on during cocktail hour and onto the dance floor. Stay tuned at the end for our own recipe on making your own lavender simple syrup (just in case you want to enjoy these on the couch vs in a venue).

Lavender French 75

1 ½ oz Empress 1908 Gin
¾ oz Lemon Juice
¾ oz Lavender Simple Syrup
Top with Prosecco
1. To make the simple syrup: In a small saucepan combine ½ cup sugar and ½ cup water. Bring to a boil, stirring, until the sugar has dissolved. Allow cooling.
2. To make one cocktail: Shake gin, lemon juice, simple syrup, over ice. Strain into a coupe or flute. Top with prosecco & garnish with a lemon twist and/or lavender sprig.

Lavender Lemonade

2 oz Empress 1908 Gin
1 oz Lavender Simple Syrup
2 oz Homemade Lemonade
1. Fill a stemless wine glass with crushed ice. Shake lemonade and syrup on ice and strain into the glass.
2. Layer Empress 1908 Gin on top and add more crushed ice. Garnish with a lavender sprig.

Lavender Gin Sour

1 ½ oz Empress 1908 Gin
½ oz Lemon Juice
½ oz Lavender Simple Syrup
1 Egg White (optional or sub-ingredients)
1. In a cocktail shaker add all ingredients (but no ice), then shake the living bejeezus out of it until it gets nice and foamy from the egg white.
2. Then fill your shaker with ice and shake again until nice and cold. Then strain into your favorite cocktail glass (I like to double strain egg white cocktails using a fine mesh strainer or cocktail strainer), give it a few seconds to let the foam settle on top, and enjoy!

How to Make Lavender Simple Syrup at Home

½ cup water
 ½ cup white sugar (or alternative)
1 tbsp edible or culinary grade lavender (NOT essential oils)
Add all ingredients to a small saucepan over medium-low heat and heat until all of the sugar dissolves. This will only take a few minutes. Let cool for a few minutes.
Using a very fine mesh strainer, strain the contents into a lidded container and refrigerate until you're ready to use it (a glass jar works great, but anything with a tight lid will do!).

• Mobile Bar Cart: Tipsy Tin
• Wedding Photographers: Ivey Photo