The sun is shining, and I’m assuming most of you will have four whole days off this weekend to celebrate Easter. So what better excuse to rustle up a few fancy cocktails?

Aldi got in touch and asked me to create another boozy blog post for them (have a look at my Christmas cocktails recipes) but this time with a Springtime feel.

Think fresh, juicy and floral.

How to make floral ice cubes

Firstly, these damn ice cubes. I’m obsessed.

I’ve seen ice cubes with flowers in all over Instagram and Pinterest, but for some reason I’ve never made my own. You can coordinate them with whatever drink you’re making.

For the ice cubes for my cocktails, I added raspberries, mint, thyme and flowers – it’s probably best if you do a little search to check which flowers are edible first, but I already knew pansies are edible.

I don’t think I’ll be able to go back to regular ice cubes now.

1. Prosecco Thyme cocktail recipe

Prosecco Thyme… prosecco time…get it?!

• make syrup by dissolving 1/2 cup white sugar in 1/2 cup hot water, and add fresh thyme.
• allow to cool & keep in the fridge until needed.
• quarter 2 ripe plums and muddle in a cocktail shaker.
• add 25ml syrup to the cocktail shaker with 25ml lemon juice, and shake.
• strain into an ice filled glass, and top up with Belletti Prosecco from Aldi.
• garnish with a plum slice.

I love thyme – I put it in almost every meal I make – but I’ve never thought to put it in a drink. This tastes so fresh and sweet, and it looks so simple and classy.

2. Grilled Peach Julep cocktail recipe

• add 6-8 mint leaves to a cocktail shaker with 50ml Highland Black Blended Scotch Whisky & 15ml clear honey.
• cut a peach in half, de-stone and lightly grill until it starts to caramelise.
• puree the peach, and add 25ml of it to the cocktail shaker & stir well.
• add to a tall glass filled with ice.
• garnish with mint sprigs & peach slices.

Soooo I couldn’t actually find any peaches in any shops, as they’re not quite in season. I used tinned peaches instead, which aren’t quite as pretty, but they still work.

Mint, peach and whisky may sound like an odd combination in theory, but in practise it’s delicious. It’s really zesty and fruity, and I love the colour.

3. Gin & Tonic Blush cocktail recipe

• crush 5 raspberries with 25ml lemon juice and 15ml clear honey.
• strain into the bottom of a short glass.
• add ice, pour over 25ml London Dry Gin & top up with tonic.

Seeing as rose quartz is the Pantone colour of the year, I should include a pink cocktail, right?

Gin is my favourite spirit – I think it tastes really fresh and Springlike. You can’t beat a G&T in the sunshine. This one is a little more special with the addition of raspberries & floral ice cubes.

Have a lovely Easter weekend, and if you make any of these cocktails please let me know.