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Destination I Do
Thursday, November 11, 2010

La Fleur d'Amour, A Luscious Libation

Words by Courtney Kellar
Words by Fleur Bailey, c/o the Anti-Bride
Photo courtesy of Fleur Bailey

Anti-Brides and Destination I Do’ers, today we launch Fleur Bailey, our girl on the go, who’s drinking, eating and running all over town, (and the Net), to vet the best stuff out there. For you see, Fleur knows how to squeeze a dime, in the best sense of the word: “luxe for less” is her mantra. She always looks like she stepped off the pages of Elle, so we think she’s onto something….we’re certainly paying attention. Some of the things she’ll be writing about in the upcoming weeks, I had never heard about, but must have immediately! Have we mentioned that among her myriad other talents, she makes drinks of such sublime delicacy and flavor, that they warrant a christening and a proper name? Today, she’s writing today about a cocktail she invented that I was lucky enough to try: La Fleur d’Amour. You will want more, of that, I am sure….Look for her weekly posts, aptly titled “Fleur Adores” and follow her escapades into the land of the bon vivant!


If you want to serve something unique and fabulous to your guests at your bridal shower or destination wedding reception, try this luxurious cocktail combining a delicious mix of pear and ginger.

Named ‘La Fleur D’Amour’ – meaning the flower of love, this drink really is a labor of love, for instead of using sugary ginger syrup, the cocktail calls for fresh pressed ginger – a somewhat lengthy but worthwhile ingredient.

Guests will be thirsty for another in minutes as this tipple glides down like lemonade, but is exceptionally more satisfying.

Adding a splash of sparkling wine at the finish gives it that extra finesse, perfect for a brunch bridal shower, and will also save you a bob or two as it means the mix will go that bit farther. You can use any sparkling wine; cheap and cheerful is your formula.

Ingredients
2 oz Grey Goose La Poire

1 oz Triple Sec

Juice of half a lemon

Two thumb-nail sized pieces of fresh ginger, pressed. (A garlic press works really well.)

Splash of simple syrup.

Shake ingredients well with ice in a shaker, strain into a martini glass and top with a splash of sparkling wine. Serve with a twist or slice of lemon.

Et violà! Luscious, magnificent and definitely memorable.

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