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Golden Garden Fizz

Golden Garden Fizz is a luxurious and elegant cocktail that combines the botanical notes of gin with the floral sweetness of elderflower liqueur, topped off with the effervescence of champagne. The addition of edible gold glitter makes this drink a glamorous choice for any special occasion.

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Go for the Gold

Golden Garden Fizz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Champagne, elderflower liqueur, Gin, Lemon, Lemon Juice, Simple Syrup
Servings: 1
Author: Paul Kushner

Ingredients

  • 1/2 oz simple syrup
  • 1/2 oz lemon juice
  • 1/2 oz elderflower liqueur
  • 1 oz gin
  • Champagne to top
  • Lemon peel for garnish
  • Edible gold glitter

Instructions

  • In a shaker, combine gin, lemon juice, elderflower liqueur, simple syrup, and a pinch of edible gold glitter.
  • Shake well to mix and chill the ingredients.
  • Strain the mixture into a coupe glass.
  • Carefully top off with champagne.
  • Garnish with a rolled lemon peel.

Notes

Pro Tips

  • Chill your champagne beforehand to keep the drink refreshingly cold.
  • Adjust the amount of edible gold glitter to your preference for a subtle or more pronounced sparkle.
  • Use a vegetable peeler to create a perfect lemon peel twist for garnish.

 

Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

Golden Garden Fizz delivers a delightful balance of flavors, with the tartness of lemon juice, the sweetness of elderflower liqueur, and the botanical notes of gin, all brought together with the fizzy elegance of champagne. The edible gold glitter adds a touch of glamour, making this cocktail not only delicious but visually stunning. Perfect for celebrations and toasting to special moments.

See also  Pomegranate Paloma
Golden Garden Fizz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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