Heather is back on the scene, folks! If you've been following the blog for a while, you may know Heather from some of our previous collaborations (see below). She is the type of person that you can sit down with for coffee to talk about your latest ideas, and leave feeling even more inspired and motivated than before. She has the power of giving your dreams flesh and bone, and is a wonderful gift.
She recently joined the team at Honeycomb & Co, a market style flower shop and full-service florist nestled in the highlands founded by Jenna Rice. Heather lends her creative flair to their marketing and day to day operations. We teamed up to bring you a floral styling inspired by this spirited cocktail recipe, Midnight in Paris.
This ruby-hued creation is an adaptation of April in Paris, a cocktail from Imbibe, one of the best cocktail resources on the web. We stayed true to the spirits used, but branched out on the berry & fruit flavors, lending a bit more tartness to the cocktail. It truly does whisk you away to a breezy, clear night in the middle of Paris.
Here are some tips from Heather, if you're looking to bring fresh florals into a small gathering.
"Color inspiration can be found anywhere. So start there. What colors have you been inspired by lately? Maybe it's the new favorite cobalt blue dress. Or dusky red exposed brick at your local coffee shop. Or perhaps the lemons sitting on your countertop.
In this case, the floral tint borrowed inspiration from the cocktail's vibrant ruby hue. Thus, the base color was established: coral and peach tones. Then, to create more depth and diversification, add complementary accent colors. For us, that was first bringing in a touch of softness with the white peonies. And after that, layering in richness with deep burgundy shades and bright fuchsias."
Midnight in Paris Cocktail
This recipe is batched to make one cocktail, but its easy to double up in a cocktail shaker if you would like to make two at a time.
1 Basil Leaf
1/2oz lemon juice
1 1/2oz vodka
1/2oz yellow chartreuse
1/2oz st. germain elderflower
1/4oz orgeat syrup (almond)
cocktail shaker or mason jar with lid
muddler or back of wooden spoon
fine mesh sieve
- In a cocktail shaker (or mason jar) muddle blackberries and basil leaf.
- Add lemon, vodka, chartreuse, elderflower and orgeat.
- Fill shaker with ice and shake cocktail.
- Double strain* into a glass with large ice cube or crushed ice. Float with a splash of club soda & serve.
*You can get away with not double straining but your cocktail with have lots of floating fruit bits in it. I love the clear and crisp effect the double straining lends to the presentation.