Sparkling Gin Lemonades with Rose and Violet Gelées

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

This post was made in partnership with Truvia. Recipe and ideas are my own.

This summer one of my best gal pals is packing up her family and leaving SoCal for humidity and real winters on the east coast. Boo. As much as I’d like to sit and cry about it, we’ve decided to go full on into crafting and get togethers as much as possible before she leaves.

Our biggest project together will be for Easter. This year we’ve decided the adults should have some candy fun too. So, we’ve come up with a fun brunch cocktail DIY that we can make, eat, AND drink. Intrigued? Read on!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

I’m not a giant candy fan, but I do love jelly candies. Jelly beans, pâtes de fruits, those weird orange slices found in the bulk candy section… all of them are favorites of mine. And, if you’ve been a long time reader you know I also love making edible cocktails in the “gelée” way. This week we’ve teamed up with Truvia Natural Sweetener, the zero calorie sweetener with natural sweetness from the stevia leaf that gives you that sweet touch without all the calories! The stevia-based sweetener is also twice as sweet as regular sugar, which means you only need to use half as much! Truvia also comes in several different varieties but today we’re using the zero-calorie Natural Sweetener for the base of our gelées and our cocktail syrup. Truvia Natural Sweetener dissolves crystal clear so there are no lumps, bumps, or crystals floating around in the gelées.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

Since we have three different flavors, the two gelées and the syrup for the cocktails, it’s easiest to start with one large batch of simple syrup then divide and conquer! If you want to have your own get together like us, you can assign your friends each a flavor station. I’m including some notes on batches below if you want to create more flavored edible cocktails than just the ones I’m providing.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

The fun part of this cocktail is the tiny edible cocktail garnishes, but let’s not overlook the actual cocktail too! Brunch almost always means sparkling cocktails, and while you could easily pop open a bottle of bubbly, I like my brunch cocktails with a bit more character. An easy one to use as the base is to make sparkling gin lemonades. I always make a fresh batch of lemonade during the winter, because: hello, SoCal; lemons practically fall from the sky here during the winter/early spring. I like ginger lemonade but this cocktail is so versatile, any variation, or just plain lemonade, would work. Lemonade is also a great base for a cocktail because you have your sweet, sour and a touch of bitter. So all you need is the booze part! I’m including just a straight lemonade recipe below, but feel free to play with what you like. For the sparkling part, I like a sparkling water, but you could get extra fancy and pop that bubbly anyway to top these off. The effervescent bubbles meld the flavors of the lemonade and the herbal notes of the gin (use an American batch here, not a London Dry, so it’s not all juniper and a touch of a softer palate), and of course: bubbles = brunch.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

As for the gelées, and since it’s finally spring (!!!), I’m playing with the idea of flowers. There are a few ways you could incorporate flower aroma into your gelées, from making syrups to using flower infused spirits, but today we’ll use rose water and creme de violet to flavor them. I’ll be using the Truvia Natural Sweetener to make a simple syrup, and then will add the flavors to the divided batches. These firm up super quick, so if you make them in the morning, you’ll definitely be snacking on them come brunch time.

This Easter brunch theme has me feeling spring big time! I hope you all enjoy a few flowery gelées and a nice glass of sparkling gin lemonades. Cheers!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

Sparkling Gin Lemonade Cocktails with Rose and Violet Gelées (makes 2)

3 ounces American Style gin
2 ounces lemonade (recipe follows)
4-6 ounces sparkling water

rose and violet gelées for garnish (recipes follow)

In a shaker 2/3 filled with ice, pour in gin and lemonade. Shake 20 seconds to combine and strain into two rocks glasses filled with ice. Top with sparkling water and garnish with rose and violet gelées. Serve immediately.

Lemonade Recipe

1-1/2 to 1-3/4 cups simple syrup, sweeten to taste (see notes for big batch simple syrup)
1 cup freshly squeezed lemon juice
4 cups water

In a large pitcher, combine simple syrup, freshly squeezed lemon juice and water. Stir to combine. Refrigerate until ready to use. Will keep up to one week in the refrigerator.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch //

Rose Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1 teaspoon rose water
1/2 cup vodka
pink food coloring, optional

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in rose water and vodka. Add food coloring if using. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Violet Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1/2 cup creme de violet

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in creme de violet. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!


  • The gelées are best used within a few hours, discard after 24 hours.
  • The main ratio for making a gelée is 1:1 (one cup liquid to one gelatine packet). The only issue I have had in the past is with pineapple juice. You will need to cut it with water as the gelatine does not bloom and hold when there is just straight pineapple juice. You can vary the amount of alcohol (or make it nonalcoholic) but do not go more than 50% alcohol in your liquid ratio.
  • If using molds to make the gelées, use silicone, as there is no need to grease and they pop right out.
  • To make a large batch of simple syrup for all 3 recipes: combine 3 cups water and 3 cups Truvia Natural Sweetener in a medium sauce pan over medium high heat. Bring to just under a boil, whisking to dissolve Truvia. Remove from heat, whisk again. And cool to room temperature. Use immediately or refrigerate in an airtight container up to two weeks.

For more information on Truvia and all their products, please visit their site at

Roses in the Snow

Roses in the Snow Cocktail // stirandstrain.comAt some point over the last few years I scribbled down the name ‘roses in the snow’ in my notebook. I had a name but only a rough idea for a drink; this happens a lot. Then when I had to come up with some drinks for February over on the Serious Drinks site, I figured this was a good time to dust off the name and develop that idea into a real cocktail.

I love the smell of roses. They remind me of summers in New England and they’re also my birth flower, so I feel like I have an even bigger connection to them, even if it’s made up (who came up with the idea of birth flowers anyway…).Roses in the Snow Cocktail //

Roses in the Snow is a take on a gin fizz and you can read more about that and hydrosols over on the Serious Drinks post.

1-1/2 ounces new world style gin, Uncle Val’s used here
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3/4 ounce Rose Water
1 egg white
2 ounces club soda
3-4 dashes of Peychaud’s Bitters

Add gin, lemon, simple syrup, rosewater, and eggwhite to a cocktail shaker. Dry shake (without ice) to incorporate eggwhite, about 30 seconds. Fill shaker with ice and shake until frothy, about 30 seconds longer. Double strain by pouring through a bar strainer into a fine-mesh or conical strainer set in a highball glass filled with ice. Top drink with club soda and bitters. Gently stir and serve.

There’s a lovely hint of roses without being becoming too perfume-y, and the usual sweet-tartness found in a gin fizz. It’s also pretty to look at too.

Mixology Monday: The Eyes of Angelique

The Angelique Cocktail //

Confession time. Or maybe rather, here’s some facts about me you didn’t know. One: I could have gone to college, full ride, on a Chemistry scholarship. Instead I chose art and am still paying off the TWO bachelor degrees that I am barely using right now. Two: I’m a giant nerd for the original Dark Shadows television program. I don’t go to the fan shows because I hate crowds, but I was overcome with sadness when Jonathan Frid, aka Barnabus Collins, passed away last year and I never got to geek out on him and tell him how much I enjoyed his melodramatic, line forgetting, over-the-top acting on the show. I am always going to regret that.

Why am I making you read that above paragraph? Because for this month’s Mixology Monday the Muse of Doom, writer of the blog Feu de Vie, decided that this month’s theme was FIRE. Immediately I started humming the chorus to Arthur Brown’s FIRE, and then while watching an episode of Dark Shadows decided that I wanted to name it after the lady always staring into the fire and being a badass, Angelique. I am, for the fourth time in my life, rewatching the series in its entirety, so, you know, it’s on the brain lately.The Angelique Cocktail //

The name came first, as is sometimes the case. So taking that cue, I decided I wanted a drink both potent and spicy, and also with a touch of femininity. And that’s when I broke out the chemicals. I feel like nationally the molecular gastronomy movement has come, hit a crazy frenzy, and then gone back to the people who have really made it their shtick; José Andrés, Grant Achatz, Ferran Adrià, Wylie Dufresne. I have many of these chemicals available at hand from my day job and have been itching for a reason to use them. Recently I’ve been catching up on older episodes of the Dinner Party Download when the bartender at the SLS hotel (where José Andrés has his restaurant) was asked to make a Andy Warhol inspired cocktail. His cocktail, not surprisingly, had a ‘bubble bath’ that sat upon the top. This intrigued me since all I needed to perform this task was one chemical: Lecithin. Lecithin is an emulsifier, soy based (there is also egg based), that makes stable foam out of most liquids. You can read more on the chemical over here.

My thinking, after listening to the interview, was that I could create a fire-like mound upon on the drink using this chemical. Maybe add some extra oomph with edible red dust. And I did just that, sort of.

I’m not one to shy away from heat in my drink. I love it. Have you seen my Satan’s Breath or the Tres Palmas? If it makes me tear up, the better. I’m sure this sheds some kind of light onto my character, but this is a cocktail site, not a therapy session so we’ll leave that for my late-night marathon tweeting. I opted not to add heat in the form of peppers this time and instead made a spicy combo using a barrel-aged gin and ginger shrub. And topping it all off was a fiery cayenne laced Campari and Pineapple foam. The Angelique Cocktail //

The lecithin was tricky. This was the first time using it and have learned a couple things I will try next time. One is that make sure you get the powdered form, the liquid does not work with juices/alcohol, it’s more for chocolates and food usage. Two is that you need a container with tall sides as using a hand blender will make this splatter all over the place if it’s a small sided vessel. You better believe my workspace is a sticky mess right now. I’ll clean it later.The Angelique Cocktail //

2 oz. Barrel Aged Rusty Blade Gin
1 oz. Shrub & Co. Ginger Shrub
1/2 oz. Rose Water
1/2 oz. freshly squeezed lemon juice

In a shaker 2/3 filled with ice, add all of the above ingredients. Stir and strain into a chilled champagne saucer.

For the Bubbles:
2 oz. Pineapple Juice
2 oz. Campari
1/2 tsp cayenne (1/4 tsp if you’re not wanting too much fire)
1/2 tsp Lecithin

Edible red glitter for garnish

Combine ingredients in a flat bottomed container with tall sides. Gently stir to dissolve lecithin. Using a hand blender, whip contents until a foam begins. You will have to do several batches depending on the surface area of your container. Gently spoon foam on top of drink. Garnish with fiery red edible glitter.

Fire is up there when describing this cocktail. I may not have been able to create the fiery mound for the drink but that cayenne laced foam added a secondary punch after the first hit of the ginger shrub creating dynamic layers. Sweet, sharp and spicy all sing out beautifully here. Shrub & Co’s Ginger shrub and the Rusty Blade gin give the drink a lot of spice and heat, while the sweetness of the foam is just enough to balance out the tart notes. The rose water has a subtle layer of floral sweetness that is there in the background. Careful, the fire of the cayenne builds as you drink, settling down also at the bottom of the glass, making that last gulp a mouth of fire.

Mixology Monday: Lazy Sunday Punch

lazy sunday punch //


Sundays should be lazy. You shouldn’t have to think that far ahead in your day; events should just roll in and out. And no one judges you if you stay in your soft clothes until Monday morning. This drink came about in that lazy Sunday way. There was definitely a driving force behind it. Mixology Monday was due the next day, and clearly I had to produce something to show for it. Not to knock this month’s theme Drink Your Vegetables, hosted by Fogged In Lounge (whose blog name is so fantastic by the way). This month has just been particularly hard for posts due to outside circumstances, any other month I could have been running wild with fennel and kohlrabi and other vegetables. But here I am on Sunday with a couple cucumbers, and a blender, in my yoga pants.

Mainly when I think of cucumbers I think light, refreshing, and I wanted this drink to come off that way. And it does. It’s not very sweet, although it is sweet enough for me. There is an overwhelming taste of cucumbers, which is the point since we are highlighting veggies here, but it’s not like drinking a V-8. The citrus gives a nice sweet-tart bite, while the elderflower and rose water take away some of the ‘green-ness’ of the drink with a peppery finish from the mint. The tequila is very soft in the background, cucumbers are surprisingly overpowering in flavor. I chose to blitz it all with ice since it seemed like a perfect way to imbibe it on this warm afternoon.

If you find the need for a bit more sweetness, a 1/4 to 1/2 ounce of simple syrup should do the trick.lazysundaypunch-2

4 oz Cazadores Tequila Blanco
1-1/2 oz St. Germain
4 oz freshly squeezed oro blanco grapefruit juice (or sub white grapefruit)
3/4 oz freshly squeezed lime juice
1/4 oz rose water
2 small cucumbers, peeled and seeded
small handfull of mint leaves

1 cup of crushed ice
cucumber spear for garnish

Add all ingredients except ice to a blender and blend for 15 seconds to combine. Add ice and blend for another 15-20 seconds. Pour into chilled margarita glasses or oversized martini glasses. Garnish with cucumber spears.

I am just realizing that this post is also killing two birds by getting a MxMo post up and getting another round of drinks for two into the mix. Although this makes more like drinks for two and then some.