Tag Archives: Sweet

Mother of Pearl

Created by Lane Primeaux, Beverage Director of Soji in Baton Rouge. This is the perfect floral cocktail to survive the summer heat.

MOTHER OF PEARL
• 2 oz rose hip infused Shochu (directions below)
• .75 oz Black Rose Giffard Liqueur
• .5 oz fresh lemon juice
• .25 oz El Guapo® Classic Greek Rose cordial
• .5 oz egg white
• Dehydrated rose petals, for garnish

In clean shaker filled with ice, combine Shochu, liqueur, juice, cordial and egg white. Shake thoroughly until well chilled. Strain into a coupe, and garnish with dehydrated rose petals prior to serving.

To create infused Shochu, pour one 750 mL bottle of shochu over one cup of dehydrated rose petals in a non-reactive container to steep. Reserve empty bottle. Allow to infuse at room temperature for for up to 24 hours – knowing the longer you steep the stronger the floral notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused Shochu will keep for up to two months if properly refrigerated.

Pink Elephant

Concocted by Raphael Leclercq, Barmaster of Frenchie Covent Garden in London; this Pink Elephant is a cocktail made for special occasions!

1.5 oz Dry Gin (They used Elephant)
.5 oz Elderflower Liquor (They used Boudier)
.75 oz Freshly squeezed lemon juice
1.5 oz Cranberry juice
1 egg white
Rose petals, for garnish
50/50 Rose Water & Bergamot, in atomizer for optional spritz
Dry shake first, then shake with ice. Double strain into a chilled coup and garnish with rose petals. Spray the rose water/bergamot atop drink just prior to service. Enjoy!

A Streetcar Named Loyola

A Streetcar Named Loyola
• 1.5 oz Cathead Honeysuckle Vodka
• .5 oz Freshly squeezed lemon juice
• .5 oz El Guapo® Ginger Syrup
• .25 oz St. Germain
• Ginger ale
• 8 Dashes El Guapo® Mojo Cubano Bitters

• Rosemary sprig, for garnish

In a shaker filled with ice, add vodka, lemon juice, ginger syrup and St. Germain. Shake vigorously, and strain into a rocks glass filled with ice. Top with ginger ale and 8 dashes of bitters. Garnish with a sprig of rosemary.

Rose Champagne Cocktail

Impress your friends at holiday gatherings with this simple champagne cocktail! Watch us make a few!

Rose Champagne Cocktail (Featuring 2018 Good Food Award winning Rose Cordial)
• Bottle of bubbly (or sparkling grape juice for a mocktail)
• Bottle of El Guapo® Classic Greek Rose Cordial
• Sugar Cubes

In clean flutes, pour well chilled champagne. Fill a ramekin with rose cordial & submerge sugar cubes until soaked through (you’ll need one cube per glass). Using tweezers or your fingers, place one rose soaked cube in each waiting glass & cheers!