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
Garnish:
- 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
Ingredients:
- 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
Method:
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
Presentation:
Chilled cocktail glass
Flavor Of Forks Root Beer Float
Created by Lynn Neuberg of Easy Leaf Products www.easyleafproducts.com
Ingredients
- 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 Products.com)
Method
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
www.easyleafproducts.com
Serves: One
Ingredients:
- 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
Method:
Shake all ingredients with ice. Strain into a chilled cocktail glass.
Garnish:
ORO FINO (edible gold) petals
Hello, Sunshine Mimosa
Courtesy of Easy Leaf Products
www.easyleafproducts.com
Serves: One
Ingredients:
- 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
Method:
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
www.easyleafproducts.com
Serves: One
Ingredients:
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
Method:
Shake all ingredients with ice. Strain into a chilled cocktail glass or serve on
the rocks in an old fashioned glass.
Garnish:
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
www.easyleafproducts.com
Serves: 16-18 servings (low ball glasses)
Ingredients:
- 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
Method:
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.
Garnish:
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.