The Pearl Cocktail

Cheers to Easter weekend! Despite the increasing maturity of my peeps, now 17 and 14, I couldn’t resist shopping for their Easter baskets this week. Who doesn’t want to wake-up on Easter morning to jelly beans, Reese’s peanut butter eggs, chocolate bunnies and special gifts. I know I’m not alone in recalling how my son was once horrified by the idea of a giant white fluffy bunny hopping through our home in the night. We have moved beyond the egg dying, egghunts and pictures with the Easter bunny which means that Easter Sunday is now a bit more relaxed.

And while I am nostalgic about those early kid days, the upside is that the pace is much less frenetic and we are able to enjoy holiday meals and time spent together and, of course, the holiday cocktail hour (for the adults). I found this recipe in a local culinary magazine and thought it was the perfect Easter creation with shades of lavender and the sugared candy rim. It seems like a perfectly perfect cocktail to sip on this Easter weekend.

Simple ingredients on display

Simple ingredients on display

The ingredients are simple and look inviting displayed on a silver tray. Be sure to have a crushed bucket of ice on hand, a crisp white linen towel for any spills and a silver cocktail shaker.

1 1/2oz Grey Goose La Poire Vodka
2 lemon wedges
1/4 oz Creme de Violette
1 oz Piper-Heidsieck Champagne
Fresh mint

-In a cocktail shaker combine vodka, Creme de Violette and juice from squeezed lemon wedges
-Shake vigorously with ice
-Strain into a coupe glass rimmed with turbinado sugar and top with Champagne
-Float a mint leaf on top for an extra pop of color


This pretty cocktail was originally created in my hometown at the Ritz Carlton, Laguna Niguel, as a Signature Anniversary drink.

A toast to 2014


Brad Paisley said it best, “tomorrow is the first blank page of a 365 page book, so write a good one”!
Cashmere Apron raises our glass to you, to wish you and your loved ones a year filled with good health and happiness, surrounded by those who you hold dear. Soon, 2013 will  be behind us and while we want to treasure those memories that were created, we look forward to what 2014 has in store for us. Cheers!

1 bottle of your favorite champagne ( just like James Bond, we fancy Bollinger Champagne)
1- 10 ounce bottle cranberry juice
1 package fresh mint
1 small package of fresh raspberries

Gently tear up the mint and place it into 6 of your favorite champagne flutes.  Fill the flutes with the champagne and top with a splash of cranberry juice and three fresh raspberries. Serves:6