Frosted Cranberry, Cinnamon and Primrose Cocktail

By Imperial Sugar

Prep Time:

20m

Yield:

2 servings

Add a dash of style to your next cocktail hour with these elegant cocktails. Edible flowers dusted in sugar compliment the cranberry liqueur, chai tea and lemonade. Refreshingly fashionable!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Ingredients

2 primroses, pansies or other edible blossoms
2 lemon wedges
2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons Imperial SugarLight Brown Sugar
1 teaspoon cinnamon
1 cup ice
4 ounces cranberry liqueur
1 ounce liquid spiced Chai concentrate
6 ounces lemonade

Directions

Lay primroses (or other edible blossoms) out on a paper towel. Squeeze juice from one lemon wedge into a small bowl. Using a pastry brush, gently brush tops of primroses with a very light coating of lemon juice.
Sprinkle moist primroses with granulated sugar. Allow to dry for 5 minutes.
Meanwhile, in a separate medium-sized bowl, combine brown sugar and cinnamon.
Wet top edge of two 6-7 ounce glasses with remaining lemon wedge. Place wet edge of each glass in cinnamon and brown sugar; move around to coat. Place ice in cocktail shaker.
Add cranberry liqueur, Chai, and lemonade. Shake for 15 seconds, pour into prepared glasses and garnish with sparkly edible blossoms. Serve immediately.

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