Need the perfect summertime cocktail for your 4th of July festivities?  Paula Le Duc has you covered with this delicious Blueberry Sonata, the latest addition to our signature cocktail series!  Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Blueberry Sonata

Ingredients:

tritan coupe glass
Isi Whip Cannister with two N20 chargers
• 3/4 oz. bar syrup
• 12 blueberries (muddle well)
• 3/4 oz. lemon juice
• 2 oz. gin

Directions: Muddle blueberries, add ice; shake and strain into coupe glass. Using an Isi Whip Cannister that has been double charged with N20, top with Paula LeDuc’s house-made lemon-sage foam. Garnish with lemon sage foam; sage leaf and 3 skewered blueberries on a sword pick.

House-Made Lemon & Sage foam:

In an empty, chilled Isi Whip Cannister add:
2 large egg whites, lightly beaten
2 oz Art in the Age Sage Liqueur
1 oz. sage Simple Syrup, more to taste as needed based on personal preference (equal parts sugar, water, fresh sage leaves)
4 oz Fresh, strained Lemon Juice
Seal tightly with Isi lid
Charge with one N20 cartridge and shake hard for 10 seconds
Remove spent cartridge and then charge with a second N20 cartridge
Shake again and then let chill in refrigerator for one hour. Shake well before each use.

 

 

We’d love to see your creations! Share your homemade Blueberry Sonata on Instagram and tag us @snippetandink for a chance to be featured.

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors. 

This post contains affiliate links. 

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Late spring is full of wonderful small detailed blooms like the spirea and ranunculus, and some of the bigger summer flowers (like peonies!) are available. More and more foliage is popping up, and the colored leaves of Japanese maple are some of Sarah’s favorites.

 

 

From Sarah: The combination of whites with accents of eggplant and oxblood can fit in many different settings. It was made more casual here by the vases and place settings, and feels perfect for an outdoor dinner. I love the mix of white and dark flowers, there is lots of contrast here, but it is blended by flowers that have touches of both the light and dark on them.

 

Flowers used in these designs: Japanese maple, chocolate cosmo, chocolate queen annes lace, fritillaria, Majolica spray rose, anemone, picotee ranunculus, white ranunculus, festiva maxima peony and spirea. 

 

Find more seasonal wedding flowers right here.

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As lovers of all things pretty, we’re thrilled to introduce the Il Nostro Sour as the newest member of our  signature cocktail series. Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Il Nostro Sour

Ingredients:

small coupe glassware
eye dropper
• edible flower petals
• 1 1/2 oz. Pisco
• 1/2  oz. Slivovitz
• 1/2 oz. Apricot Liqueur
• 3/4  oz. fresh Lime Juice
• 3/4  oz. bar syrup
• 1/2 oz. fresh egg white

Directions: Dry shake without ice to froth; add ice, shake and fine-strain garnish with angostura bitters design in foam (using eye droppers), add multi-colored edible flower petals.

 

We’d love to see your creations! Share your homemade Il Nostro Sour on Instagram and tag us @snippetandink for a chance to be featured.

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select.

This post contains affiliate links. 

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This week’s addition to our signature cocktail series is as delicious as it is pretty! Test your mixology skills and enjoy a Tazza di Pimms with an original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Tazza di Pimms

Ingredients:

highball glass filled with cubed ice
• 1/4 oz. bar syrup
• 5 thin cucumber wheels (muddle)
• 3/4 oz. fresh lemon juice
• 1/2 oz. gin
• 1/4 oz. amaro
• 1 oz. Pimms Liqueur
• splash of ginger beer

 

Directions: Muddle five thin cucumber wheels, add syrup, liquor and lemon juice, shake & strain, top with ginger beer and garnish with 4 beet stained cucumber wheels and two bay leaf ears.

 

We’d love to see your creations! Share your homemade Tazzo di Pimms on Instagram and tag us @snippetandink for a chance to be featured.

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors. 

This post contains affiliate links. 

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With Summer right around the corner, there’s no better time to bring back our beloved signature cocktail series! It’s no secret that a cold drink is the perfect way to cool off on a hot summer night, and you won’t find anything more refreshing than this week’s original Apple Celery Julep recipe. Grab your cocktail shaker and start mixing with the help of our Snippet & Ink Select members, Josh Gruetzmacher  and Paula LeDuc Fine Catering!

Apple Celery Julep

Ingredients:

• glass – silver julep cup
• method – shake & strain
• garnish – leafy celery top; thin green apple slice
• 1 oz. Vodka
• 1/2 oz. Akvavit
• 1 oz. PLDFC house-made celery cordial
• 1/2 oz. German Apple Liqueur
• 3/4 oz. fresh Lemon Juice
• 2 sprigs of lemon thyme

Directions:

Add all ingredients above, shake and strain into silver cup over crushed ice,
top up with more crushed ice to form a mound.

We’d love to see your creations! Share your homemade Apple Celery Juleps on Instagram and tag us @snippetandink for a chance to be featured.

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select members.

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