Pricing Information Information


Steamy Dreamy

Recipe created by The Ultimate Bar Chef Sean Bigley on behalf of Easy Leaf Products

  • 1 oz. Godiva Chocolate Liqueur
  • 3/4 oz. Navan Vanilla Liqueur
  • 1/2 oz. Grand Marnier Orange Liqueur
  • 5 oz. freshly brewed strong coffee
  • Freshly whipped cream
  • Edible Gold Powder/Sprinkles
  • Pirouline cookie

In a coffee mug, combine Godiva, Navan, and Grand Marnier. Fill with hot Coffee. Top with freshly whipped cream. Garnish with Oro Fino (edible gold) sprinkles and insert a Pirouline cookie wafer into whipped cream. Makes one serving.

Golden Snowball

By Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada

  • 1 1/2 oz. Absolut Vanilla Vodka
  • 1/2 oz. Cointreau
  • 1/2 oz. Marie Brizard White Creme de Cocoa
  • 3/4 oz. Heavy Whipping Cream
  • Edible Gold Petals/Flakes

Shake all ingredients with ice. Strain into a chilled cocktail glass.

Garnish: 23K Gold Petals and shaved white chocolate.

Platinum Dom

By Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada

Experience the best of both worlds where Dom Perignon 1996 Vintage intertwines with the most luxurious tequila, Patron Platinum. Enriched by a thin coating of agavce nectar and a whisper of Grand Marnier Cuvee du Centenaire. Enchanted by the presence of edible silver flakes.

Swirl a thin coat of agave nectar around the inside of a champagne flute sprinkle with pure Edible Silver Petals/Flakes. Pour in a dash of Grand Marnier Cuvee du Centenaire. Add 1oz. Patron Platinum. Finally add 2-3 oz. of Dom Perignon.

Golden Champagne Plush

Drinks prepared by Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada

  • 1/2 oz. Henessy VSOP
  • 1/2 oz. Grand Marnier
  • 23K Gold Sprinkles
  • Moet et Chandon Brut Imperial
  • 1/2 oz. Orange Juice
  • Edible Gold Powder/Sprinkles

Rim edge of flute by gently turning rims of champagne flute on cut side of orange. Twist moistened rim into sprinkled out small amount of gold sprinkles

Raspberry Plush

By Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada

  • 1 1/2 oz. Henessy VSOP
  • 1/2 oz. Grand Marnier
  • 2 - 3 fresh Raspberries
  • 1 oz. fresh Sweet n' Sour
  • optional: float of Toschi Lemoncello Liqueur and a splash of egg white
  • Edible Gold Powder/Sprinkles

Place the raspberries in a mixing glass then add ice, gin and Peach Schnapps. Shake vigorously and pour (do not strain) into rocks glass.

Garnish: Top with gold sprinkles in place or grated lemon zest, fresh berries and sprig of mint.

Cafe a la Pistachio

By Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada

  • 1 oz. Bulleit Bourbon
  • 1 oz. Starbucks Coffee Liqueur
  • 1 oz.fresh whipping cream (or Half & Half)
  • 1/2 oz. Amoretti® Créme de Pistachio
  • Edible Silver Powder/Sprinkles

Pour all ingredients in a blender with 1 small scoop of ice. Blend and pour in a cocktail glass.

Garnish: Chocolate swirled glass - rim the glass with ground pistachios which have been mixed with silver sprinkles.

Coconut Mojito

By Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada

  • 2 oz. Cruzan Light Rum
  • 1 oz. sweetened coconut milk
  • 3 - 4 mint tops
  • 1 oz. fresh lime juice
  • Club Soda Topped with a float of Cruzan Coconut rum
  • Edible Silver Powder Sprinkles

Place mint, coconut milk and lime juice into a mixing glass and muddle for a few seconds. Add rum and ice and fill to the top with club soda. Stir gently and pour into a high ball glass.

Garnish: Mint sprig, shaved coconut and a sugar cane stick. Finally shake a liberal amount of silver sprinkles on top of mint sprig.

Bacio di Oro (Kiss of Gold) Champagne

By Wendie Brodie for Art of Food

  • 8 oz. Champagne
  • 2 fresh raspberries
  • Edible Gold Powder/Sprinkles
  • Edible Gold Petals/Flakes

Serves two
Shake the Oro Fino Gold Powder into each of two Champagne flutes. Pour 4 oz. champagne into each flute. Drop in one raspberry each and then allow to fizz a bit, very slowly lay on gold petal on each. Sip slowly and as the flute empties the gold powder adheres to your lips to be kissed by your loved one, thus Bacio Di Oro; the Kiss of Gold.

Cupid's Quiver (Martini)

By Wendy Brodie for Art of Food

  • 4 oz. Vodka
  • 4 oz. Triple Sec
  • 4 oz. Cranberry Juice Cocktail
  • 2 Tbls Sweetened Lime Juice
  • 2 fresh raspberries
  • 1 Tbls Raspberry Powder
  • (available through pastry supply vendors or make yourself by grinding dehydrated raspberries in a coffee grinder)
  • 1 wedge fresh lime
  • Edible Gold Petals/Flakes

Rub a wedge of fresh lime around the rim of the martini glass Sprinkle the raspberry powder onto a sheet of non-absorbent paper and gently press the rim of the glasses onto the powder until it appears equally distributed; set aside.

In a cocktail shaker, half filled with cracked ice, mix in the vodka, triple sec, lime juice and cranberry juice cocktail. Shake vigorously until feeling very cold on your hand. Pour through the shaker strainer into each of the glasses. Drop in one raspberry and very gently lay one or two gold petals on top.

Natural Vanilla Egg Nog

w/ NAVAN Natural Vanilla Liqueur

  • 9 oz. NAVAN natural vanilla liqueur
  • 6 Grade A or AA eggs
  • 9 oz. Whole Milk
  • 6 teaspoons superfine sugar
  • Garnish: Ground nutmeg and Edible Gold Petals/Flakes
  • Optional Garnish: Cinnamon-Nutmeg whipped cream topped with gold leaf*

Separate the egg yolk and white into 2 bowls. Beat the white with 3 tsp. sugar until peaks form. Beat yolk with remaining 3 tsp. sugar until stiff. Gently fold egg white into egg yolk. Add milk and mix gently. Add NAVAN and mix gently. Pour mixture into an ice-filled cocktail glass. Add the garnish.

* Optional Garnish: Cinnamon-Nutmeg whipped cream topped with gold leaf. Directions: Beat 2 oz. whipping cream, with pinch ground nutmeg and pinch ground cinnamon until stiff. Add to top of drink and sprinkle with gold leaf.

Golden Pumpkin

By Victoria Damato-Moran of Intrigue Cocktail Catering Company San Francisco, CA. and beyond....

  • 2 oz. 15 year Ron Matuselum Rum
  • 1 oz. Holiday Syrup *
  • 3 oz.Pumpkin juice*
  • Vanilla Bean whipped cream for float
  • Edible Gold Petal/Flakes
  • Candied matsuma tangerine for garnish*

Build, Shake & Strain into a 7 oz. martini glass, leaving room for the cream float.

*Holiday syrup consists of: Sugar, Clove, Nutmeg & Ginger

*Pumpkin Juice is made by using 1 can of pure pumpkin puree, ( no seasonings) and adding 2 cans of Apple juice (press through a fine mesh sieve to extract juices). Whipped cream is made by using a hand blender and adding the vanilla beans seeds.

* Candied Fruit. Recipe can be found in any good cook book, or Online The 23 K gold and orange are edible garnish.

Ethereal White

By Master Mixologist Alex Michael Ott

  • 5 fresh mint leafs
  • 1 ½ oz NAVAN Natural Vanilla Liqueur
  • 1 ½ oz Godiva White Chocolate Liqueur
  • 1 oz agave nectar (or 2 tsp sugar)
  • 3 oz heavy cream
  • 5 ice cubes
  • Vanilla Bean
  • Easy Leaf Products ORO FINO edible gold petals

In a cocktail shaker, muddle mint until fully deconstructed into tiny pieces. Add NAVAN Natural Vanilla Liqueur and Godiva White Chocolate Liqueur, shake vigorously with ice and strain into a classic cocktail glass.

In a second shake combine agave nectar, heavy cream, and ice cubes and shake vigorously for at least 20 seconds until whipped. Layer cream slowly on top of white chocolate base and garnish with a vanilla bean and ORO FINO edible gold petals.

The Beijing Cocktail

Created by Victoria D'amato-Moran on behalf of Easy Leaf Products

  • 1 oz. Organic Square One Vodka
  • 1 oz. Domaine de Canton Ginger Liquor
  • 1 oz. Lemongrass syrup
  • 2 oz. Lychee Puree
  • Lotus Root
  • Easy Leaf Products ORO FINO (edible gold) Sprinkles

Add all ingredients into a chilled tumbler glass. Fill with ice, shake & strain into a chilled, 6 oz. cocktail glass. To garnish, gild a slice of Lotus Root with ORO FINO (edible gold) sprinkles and add to the side of the glass.

Eternal Flame

Created by Victoria D'amato-Moran on behalf of Easy Leaf Products

  • Glass - Champagne Coupe
  • Short Straw
  • Crushed Ice
  • 1 oz. Partida Anejo Tequila
  • 1 oz. Roasted Jalapeno Syrup*
  • 2 oz. Hibiscus Tea**
  • Squeeze fresh lemon
  • 4 jalapenos
  • 1 cup organic sugar cane
  • 1 cup water
  • 1 cup hibiscus flowers (Hibiscus flowers can be found at a local Latin market)
  • 1 lemon
  • 2 limes
  • Thin lime wheels
  • 1 jalapeno pepper
  • ORO FINO Petals (edible gold)
  • ORO FINO Leaves (edible gold)

For the Roasted Jalapeno Syrup*:
For the Roasted jalapeno syrup, roast peppers over a flame until all sides are charred. Wrap the peppers in a paper towel and let sweat for 10 minutes. Using the same paper towel remove the charred skin. With a knife, cut the pepper in half and discard the membrane. Dice into small pieces. In a small pot, add the sugar and water. Heat until sugar has dissolved. Add the chopped peppers simmer on low for 1/2 hour. The final result will be smoky, sweet and spicy.

For the Hibiscus Tea**:
Add the 1 cup hibiscus flowers to 2 cups water. Bring to a boil, turn off heat and let steep, until the tea is a dark red, which will result in a few minutes. The flavor is tart.

Preparing the Drink:
Add crushed ice to a chilled Champagne Coupe. Place ORO FINO petals in the crushed ice so that the gold is showing from the outside of glass.

In a chilled Tumbler, add the Tequila, Syrup, Hibiscus Tea and a squeeze of 1/2 a lemon. Add ice, shake and strain over the crushed ice. Use your creativity for a garnish….either slice limes thinly and place on rim; or for add splendor, take an extra jalapeno pepper and wrap it in a half sheet of gold. Hold the pepper by the stem and lay it on the sheet of gold. Roll the pepper over….you will use less than half a sheet to cover your pepper. Then place the gilded pepper in the crushed ice.

Stars & Stripes

Created by Victoria D'amato-Moran on behalf of
Easy Leaf Products

  • 2 oz. fresh strawberry juice
  • 1 oz. lemon simple syrup
  • 1 box fresh ripe strawberries
  • 1 cup organic sugar cane
  • 1 cup water
  • 4 lemons
  • 1/2 box blueberries for garnish: Dried Blueberry Powder (see recipe below)
  • 2 oz. VeeV Acai Spirit
  • 1 oz. Bossa Nova Acai juice
  • Starfruit
  • ARGENTO FINO (edible silver) Sprinkles

To Make Strawberry Juice:
Wash strawberries well. Remove greens and any white inside the strawberry. Use a blender or juicer to extract strawberry juice. Strain to removes seeds if using a blender. Tip: A small box of strawberries yields 1 cup of juice.

To Make Lemon Sugar Syrup:
In a small pot, add 1 cup sugar, 1 cup water and 1/2 cup fresh lemon juice. Bring to a boil and let simmer for a few minutes. The result should be sweet and lemony tart.

To Make Dried Blueberries:
Using a dehydrator, place the fresh blueberries on the rack, let dry until hard and crisp – approximately 1 ½ days. Put in a small processor and pulse until a fine powder forms. Pour the powdered blueberries onto a plate.

To Create The Drink:
Combine all liquid ingredients in a chilled shaker. Take the cocktail glass and lightly rim the glass with a wedge of lemon. Invert the moistened rim onto the plate of blueberry powder to rim the edge of the glass. Add ice to your tumbler, shake, and strain into the chilled 6 oz cocktail glass.

To Garnish The Drink:
Slice the Starfruit and make a slit in one of the slice so it will sit firmly on the cocktail glass. Shake the ARGENTO FINO (edible silver) sprinkles onto the Starfruit and the cocktail. Serve immediately.

The World In Your Hands

Created by Victoria D'amato-Moran on behalf of
Easy Leaf Products
The garnish on this drink is Victoria’s representation of our World.

  • 2 oz. Skyy Passion Fruit Vodka
  • .5 oz. NAVAN Vanilla Cognac
  • .5 oz Passion Fruit Puree or Juice
  • 1 cup water*
  • 1 cup sugar*
  • 4 oz. Heavy Whipped Cream**
  • 1 oz. Frangelico**
  • Easy Leaf Products ORO FINO Petals (edible gold)
  • Easy Leaf Products ARGENTO FINO Petals (edible silver)

*To create the “world” garnish:
Mix all liquid ingredients in a cocktail shaker and then pour into a cocktail/martini glass. To make the “world” add 1 cup water and 1 cup sugar to a pot. Using a candy thermometer, boil until the sugar reaches 310 degrees - which is “hard candy” stage. Take off the flame and let rest for about 3 minute. Prepare your counter with wax paper and cooking oil spray. Spray cooking oil on a hemisphere mold (or the back of a soup ladle without the handle). After the sugar mixture has rested for about 3 minutes, using a spoon start stirring the sugar. You will see a slight change in the consistency as it stiffens a bit, but be careful not to over stir making it too stiff to work with. Pull the spoon out of the sugar and start waving back and forth over the mold. Keep doing this until you get a basket weaving effect. Let the mold sit until completely hard which is about 5 minutes.

**To Create the Frangelico Whipped Cream Float:
Mix heavy whipping cream and Frangelico using a hand blender to create a nice pouring mixture. Set aside until the garnish is ready.

To Create the Liquid Portion of the Drink:
Add Skyy Passion Fruit Vodka and NAVAN in a cocktail shaker, add ice, shake and strain into a 6 oz. cocktail glass.

To Assemble the Drink:
Pour the Vodka and NAVAN mixture into a martini glass. Top with the Frangelico Whipped Cream Float. Decorate the World with ORO FINO and ARGENTO FINO petals before pulling off the mold, by using the bamboo tweezers, and placing petals on the sugar world. Then, being very gentle, pull the “world” off the mold and place it on top of the drink.

Caribbean Snowflake

Created by Mixologist Ryan Magarian on behalf of Easy Leaf Products

Serves: One

  • 1½ oz. Cruzan Single Barrel Rum
  • ¼ oz. St. Elizabeth All Spice Dram
  • ½ oz. freshly squeezed lime juice
  • 1½ oz. freshly squeezed grapefruit juice
  • ¾ oz. simple syrup
  • 1 small egg white
  • 1 dash Regan's No.6 Orange Bitters

In a pint mixing glass, add liquid ingredients and egg white and dry shake vigorously (shake without ice) for 6 seconds Fill glass with ice, and re-shake vigorously for 6 seconds
Strain into a chilled cocktail glass and lightly dust with Easy Leaf Products Silver Flakes

Chilled cocktail glass

Flavor Of Forks Root Beer Float

Created by Lynn Neuberg of Easy Leaf Products

  • 12 oz. Root Beer - such as A&W or Barq's
  • 1 scoop Vanilla Ice Cream
  • Whipped Cream
  • Chocolate Shavings
  • ARGENTO FINO (edible silver sprinkles, available from Easy Leaf

To keep vampires and werewolves away during your party, fill a frosted mug 3/4 way full with your favorite root beer. Add 1 scoop of vanilla ice cream. Add a dollop of whipped cream. Garnish with chocolate shavings and ARGENTO FINO (edible silver).

Golden Vow

Created by Master Mixologist Francesco LaFranconi on behalf of Easy Leaf Products

Serves: One


  • 1 1/2 oz Absolut Vanilla Vodka
  • 1/2 oz Cointreau
  • 1/2 oz White Crème de Cocoa
  • 3/4 oz Heavy Whipping Cream
  • ORO FINO (edible gold) petals

Shake all ingredients with ice. Strain into a chilled cocktail glass.

ORO FINO (edible gold) petals

Hello, Sunshine Mimosa

Courtesy of Easy Leaf Products

Serves: One


  • 1 orange, sliced
  • ORO FINO (edible gold) Sprinkles
  • 2 oz. Barefoot Bubbly Moscato Spumante Champagne (Moscato is a sweeter Champagne, to reduce sweetness select a dryer champagne, Barefoot Bubbly Extra Dry Champagne)
  • ½ oz. Grand Marnier
  • 3 oz. Orange Juice

Sprinkle ORO FINO (edible gold) course powder onto parchment paper. Cut the orange and use one wedge to moisten the rim of the champagne glass. Twist the rim of the glass in the edible gold sprinkles until the rim is covered. Mix the Gran Marnier, orange juice and champagne directly in the glass (or beverage container if making in batches). Serve immediately.

Lady In The Black Dress

Courtesy of Easy Leaf Products

Serves: One

3 1/2 oz Blavod black vodka

  • 1/2 oz blackberry brandy or black raspberry liqueur
  • lemon twist for garnish
  • 1/2 oz ARGENTO FINO (edible silver) sprinkles

Shake all ingredients with ice. Strain into a chilled cocktail glass or serve on the rocks in an old fashioned glass.

ARGENTO FINO (edible silver) sprinkles in the glass, lemon (can also be gilded for added effect)

More Bling Than The Ring Wedding Punch

Courtesy of Easy Leaf Products

Serves: 16-18 servings (low ball glasses)


  • 1 can Welch’s Passion Fruit or Welch’s Strawberry Breeze Juice Concentrate
  • 6 cups cold water
  • 1 750mL bottle Malibu Caribbean Rum with Passion Fruit Liquor (cold)
  • 3 cups Ginger Ale or two (12ounce) cans (cold)
  • ORO FINO (edible gold) or ARGENTO FINO (edible silver) sprinkles

Combine preferred flavor of Welch’s Juice Concentrate with water, shake vigorously. Refrigerate until use.

Pour juice mix, Ginger Ale and Malibu Caribbean Rum into a large serving bowl over gilded ice cubes.

Edible gold or silver gilded ice cubes and gilded fruits to rim the serving bowl or glasses (we suggest pineapple slices, orange slices or lime slices – any citrus fruit will work).

Gilded Ice Cubes:
Fill an ice cube tray with water and add edible gold or silver sprinkles to each cube to ensure that every ice cube glitters (you may want to stir).

Gilded Fruits:
Slice your chosen fruits to expose the flesh; dip one side or both in edible gold or edible silver sprinkles or flakes. Place on the rim of the bowl or on individual glasses.

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