I know in some parts of the country it’s still winter but in Texas, spring weather is already here! Our flowers are blooming like crazy and spring break kicks off this weekend. Things have been crazier than usual around here so it’s been a little more quite but I’m getting back into the swing of things this week and I have some fun posts coming your way!
First up, the most perfect springtime sangria and floral bar cart inspiration. This was part of a collaborative shoot with a group of local creatives at The West Studios and I love how the bar cart really makes a statement. Phuong from Mibellarosa created the lush greenery piece and Jenny with A Fine Flourish hand lettered the cocktail signage on a watercolor print. I love how everything turned out! I’ve used edible flowers in cocktails before, but I mixed it up this time with a colorful white wine sangria. It’s super easy to make and will without a doubt impress your drinking companions! 😉
FLORAL INFUSED SANGRIA RECIPE
Makes four servings
1 bottle of semi dry white wine. I used Sauvignon Blanc but Pinot Grigio or a white blend would work too! Just don’t use something too oaky like Chardonnay or too sweet like Moscato
2 ounces rose infused simple syrup – I found this at Central Market but any upscale liquor store should have it
Juice from half a lemon
Three mint springs
The day before you plan to serve the sangria, you’ll need to make the floral ice cubes. I used square silicon ice cube molds for a more modern look but regular ice cube trays would work too. You’ll want to boil the water first to ensure the cubes aren’t cloudy like standard ice. After the water boils, let cool for a few minutes then transfer to the silicon molds filling 3/4 to way to the top. Then add an edible flower into each mold and freeze overnight.
When you’re ready to make the sangria, put the mint leaves in a pitcher and muddle with a long spoon. Fill the pitcher with the floral ice cubes, white wine, lemon juice and rose simple syrup. Stir until combined and well chilled. Fill wine glasses with a few additional floral ice cubes and pour the sangria over ice. Add a couple edible flowers for garnish. Cheers!
Photos by Michelle Able Photography