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We’ve got your Friday afternoon sorted with our very own cocktail selections… inspired by collections past and present and the perfect accompaniment to your Lenni outfits.

Above: Shadows colour-changing Martini

For the Simple Syrup:
1 cup water
Blue Butterfly Pea Flower Tea
3 tbsp food-grade, edible Blue Butterfly Pea Flowers
For the Galaxy Cocktail:
1-2 shots vodka (1.5 ounce each)
2-3 tbsp Blue Butterfly Pea Flower Simple Syrup, amount to taste
Lemon and lime wedges for squeezing
Lime and lemon slices
Gold leaf (optional)

To Make Blue Butterfly Pea Flower Simple Syrup:
1. Brew 1 cup of Blue Butterfly Pea Flower Tea with 3 tablespoons food-grade, edible Blue Butterfly Pea Flowers, and boiling water.
2. Add 1 cup granulated white sugar.

To Make the Cocktail:
1. Build the cocktail up with your chilled glass filled with ice cubes. Add the simple syrup, then the vodka, and then finish with the club soda.
2. Drizzle honey over the top and sprinkle gold leaf.
3. When you want to change the color from blue to purple-pink, add a squeeze of lemon or lime juice (or both) and stir. Enjoy!


Above: Vows Marshmallow Martini

1 shot Marshmallow infused Vodka (immerse marshmallows in vodka overnight)
1 Tablespoon chocolate syrup or liqueur
1 shot Irish Cream
2 shots half & half 1 in the shaker and 1 to pour over top of the finished drink
Cinnamon quill and marshmallows to garnish

Pour the chocolate syrup into a cocktail shaker.
Add the vodka and Irish Cream.
Add 1 shot of half and half.
Fill the shaker the rest of the way with ice and shake well.
Pour into a martini glass dipped in cream
Top with the remaining 1 half of half and half.
Garnish with marshmallows and cinnamon quill


Above: Ladytron Whiskey Sour

1 shot whiskey
2 tbsp freshly squeezed lemon juice
1 tbs maple syrup
1/4 teaspoon hot sauce
Raw sugar
Semi-dried chili, cucumber, nutmeg and rosemary for garnish

Wet rim of glass with lemon rind and dip into the raw sugar.
Pour the rest of the ingredients (besides the garnish) into a cocktail shaker.
Fill the shaker the rest of the way with ice and shake well.
Pour into a sugar rimmed tumbler glass.
Top with a cube of ice and garnish with the chili, cucumber and rosemary. We also added a sprinkle of nutmeg for extra spice.