Last week, we tried something different. Sure, we’ve had many a cocktail class here at COOK but never before have we paired cocktails with (wait for it…) flower arrangements. Our “Garden to Glass” evening was led by master mixologist Resa Mueller of Twenty Manning Grill and Nadine Louw and Katie Drinkwater of Flowers & Company. A spectacular time was had by all, and we’re happy to provide you, our loyal readers, with the cocktail recipes from the evening. Cheers!

Garden Gnome

1.5 oz limoncello
1 oz watermelon juice
.5 oz fresh orange juice
3-4 basil leaves

Combine all ingredients in a shaker, add ice, and shake well.  Strain into a rocks glass filled with ice.  Top with sparkling wine and garnish with a basil leaf.

Summertime and the Livin’ Is Easy

2 oz buffalo trace bourbon
1 barspoon honey syrup
(equal parts honey and water)
4-5 mint leaves
quarter of a peach

Grill the peach until it is lightly charred.  Muddle the peach, mint, honey, and whiskey together in a shaker.  Add ice and shake well.  Strain into a rocks glass filled with ice.  Garnish with a wedge of grilled peach.

Tea Time Tipple

2 oz broker’s gin
1 oz lavender simple syrup
.5 oz lemon juice
1 sprig of rosemary

Muddle rosemary in a shaker.  Add gin, lavender simple syrup, lemon juice, and ice and shake well.  Double-strain into a rocks glass.  Garnish with a sprig of rosemary.