Sealed With An X

CUPCAKES-CASHMERE-YOU-YOURS-DRINK { gorgeous iridescent coupes accented our cocktail perfectly! photo cred }

One of the most exciting opportunities we’ve had this year was to create and serve a specialty cocktail at Cupcakes + Cashmere‘s Ten Year Anniversary Party! As a longtime Cupcakes + Cashmere reader, it was such a treat and honor to be involved in the milestone celebration. I started reading Emily’s blog when I was a freshman in college after immediately being drawn to her easy breezy entertaining ideas, approachable style, and love for great food & cocktails. When they reached out about providing a cocktail for the evening, I jumped at the chance!

As a long time reader, I knew the founder of Cupcakes + Cashmere, Emily Schuman, was both a gin and a martini fan, so we started there. The C+C team had featured our Sunday Gin in a previous post so we tapped our flagship gin for the job. From there, I wanted to stay as on brand for the blog as possible (soft pinks, floral elements, feminine style) so we did a bit of a riff on a martini-style cocktail while incorporating some additional elements (rose petal tea cordial for flavor and color), lemon oil (to balance the sweetness of the rose yet still remain a stirred and direct cocktail), Peychaud’s Bitters (for color and depth) and festive floral garnishes. See the full cocktail recipe below!

CUPCAKES { Y&Y Tasting Room Manager, April, who helped develop the recipe!photo cred }

CUPCAKES-CASHMERE-EMILY-COCKTAIL { C+C Blogger, Emily, and a friend enjoying their first drinks :) photo cred }

Sealed with an X

Stir with ice in a mixing glass & ​s​train into a coupe-style glass. Garnish: micro flowers floated on top

Lemon Oleo*
  • 2-3 lemons
  • 1/2 cup sugar
Peel lemons and combine peel and sugar in a container with a tight fitting lid. Let rest 4+ hours or overnight. Occasionally shake container. Drain off lemon oil and keep in a sealed container.
Rose Petal Cordial**
  • 4 cups water
  • 4 cups granulated sugar
  • 24g Rose Petal Tea
Bring water to a boil, add sugar. After sugar dissolves, add tea and turn off heat. Let sit for 15 minutes, occasionally stir and finely strain. Store in fridge for up to 2 weeks.
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