Spring Blossoms featuring Conniption Kinship Gin

Spring Blossoms: A Cocktail That Captures the Spring Season

Capture the essence of spring with the Spring Blossoms cocktail – a drink that embodies the season's flavors.

Inspired by the fresh, delicate blooms of spring, this floral-forward cocktail is crafted with Conniption Kinship Gin and balanced with the brightness of lemon, the soft sweetness of elderflower, and the subtle complexity of lemongrass-infused syrup. Topped with a cloud-like foam and finished with a fresh microgreen or mint leaf, it’s the kind of drink that feels both elegant and effortlessly fresh.

Whether you're hosting a spring gathering, setting a brunch table, or simply sipping solo on a sun-soaked afternoon, Spring Blossoms is a moment worth savoring.

Fresh. Floral. Unhurried. Just like spring should be.

Spring Blossoms: A Cocktail That Captures the Season

Author:

Conniption Gin

There are cocktails that taste like a season—and Spring Blossoms is exactly that.

Whether you're hosting a spring gathering, setting a brunch table, or simply sipping solo on a sun-soaked afternoon, Spring Blossoms is a moment worth savoring.

Fresh. Floral. Unhurried. Just like spring should be.

Purple Spring Blossoms cocktail made with Conniption Kinship Gin in a coupe glass, topped with floral foam, leaf garnish, and a dried flower for spring flair.

Ingredients

1.5 oz Conniption Kinship Gin
0.5 oz St-Germain Elderflower Liqueur
0.75 oz Lemongrass-infused Simple Syrup*
0.75 oz Fresh Lemon Juice
1 Egg White
Garnish with Microgreen Leaf or Fresh Mint

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Directions

Combine Kinship Gin, St-Germain, Lemongrass-Infused Simple Syrup, Lemon Juice & egg white to a cocktail shaker without ice and dry-shake vigorously (about 30 seconds).
Add ice and shake again until well chilled.
Double strain through a fine mesh strainer into a coupe glass.
Garnish with a microgreen leaf or fresh mint.
*For lemongrass-infused simple syrup:

Combine 4 cups granulated sugar and 4 cups warm water. Stir until the sugar completely dissolves. Remove the outer layer from 6 lemon grass stalks, slice off and discard the ends. Cut the stalks into small pieces and combine with the sugar mixture in a blender, pulsing until the lemongrass is finely chopped, Let stand for 1 hour, then strain and discard solids. Will keep, refrigerated & tightly sealed for up to 1 week.