Spring Cocktails: A Vermouth Cobbler And A Rose Pistachio Fizz

Spring is here so it is time for cocktails! Emily Arden Wells of Gastronomista shows us two of her best recipes for heading outdoors!

Ingredients

For vermouth cobbler:
Orange wedge 2 (1 for garnishing)
Sugar 1 Teaspoon (1 basr spoon)
Vermouth 3 Ounce
Ice cubes 1/2 Cup (8 tbs)
Soda water 3 Ounce
Rosemary 1
For rose pistachio fizz:
Egg white 1
Gin 1 1/2 Ounce
Orange juice 3/4 Ounce
Pistachio syrup 3/4 Ounce
Half and half 1 1/4 Ounce
Rose water 2 Drop
Ice cubes 1 Cup (16 tbs)
Soda water 3 Ounce
Rose petals 2
Roasted pistachios 1/2 Teaspoon

Directions

FOR VERMOUTH COBBLER:

MAKING:

In a glass, muddle orange and sugar.

Pour in vermouth and add ice cubes. Top with soda water and stir well.

Garnish with orange wedge and rosemary.

SERVING:

Serve and enjoy!

FOR ROSE PISTACHIO FIZZ:

MAKING:

In a cocktail shaker, combine egg white, orange juice, pistachio syrup, rose water, half and half and shake well.

Add ice cubes and repeat shaking.

Strain into serving glass. Top with soda.

Garnish with rose petals and roasted pistachios.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 2