THE LOUDMOUTH LADKIS PODCAST SIGNATURE COCKTAIL
What’s a Loudmouth Ladki? A Loudmouth Ladki is someone who's outspoken about concepts that are otherwise stigmatized and is a fierce advocate for what they believe in. As a proud loudmouth ladki and blogger exploring the intersection of my South Asian American identity through food, collaborating with the extraordinary duo behind the cherished and notable Loudmouth Lakdis podcast has been the highlight of my blogging adventure thus far. I’m honored to present to you all: 'The Loudmouth Ladki' cocktail. Raspberry and rose make for a dreamy mashup, and this cocktail is perfect for any and ALL occasions that call for some bubbly!
The 5th season of Loudmouth Ladkis premieres today and I am SO proud to now call these inspiring women my IRL friends! Go ahead and give them a listen. I’ve been loving to switch it up in the kitchen from my usual 90s Bollywood playlists and best believe I’ll be pressing play on the first episode drop of the season while recipe testing for the blog tonight.
I’ve also teamed up with Loudmouth Ladkis to host a Galentine’s Day Happy Hour this Saturday, February 13th at 3:30 PM PST/6:30 PM EST where I will be teaching how to make this cocktail. We’d love to have you join us as we discuss all things self-love & decolonizing self-care as we sip on the brand’s signature cocktail. If you’d like to attend, just let us know here & we’ll follow up with the details. Time to pop some champagne for the empowering women in our lives that we're lucky to call our girlfriends!
INGREDIENTS
For the French 75:
For the rim/garnish:
Dried rose petals, optional (I used Rose Dose's Organic Rose Petals and honey to coat the rim)
Lemon peel, optional
DIRECTIONS
In a chilled glass such as a champagne flute, pour in your dry champagne or cava. Set aside.
Into the base of a cocktail shaker, drop in your raspberries. Then, add in your freshly squeezed lemon juice and rosewater. Muddle well.
Then, add your ice cubes and gin into the cocktail shaker. Shake until chilled for at least 15-20 seconds.
Using a fine-mesh strainer, strain this mixture into your chilled glass containing the champagne/cava, being sure to make sure that the seeds from the raspberries don't transfer into the glass.
Float a lemon peel on top for the final touch!
~ Serves 1
Notes
Edible-grade rosewater can most easily be found at your local Indian grocer, but it is also available at health food/natural food stores such as Whole Foods. I’d recommend purchasing rosewater that has the least amount of ingredients and ideally is just made up of two ingredients: roses and water. The Spruce Eats has shared an informative guide and says it all best (including how to make your own at home), so I’ve gone ahead and linked it here for your convenience. If it is all said and done and you are unable to find rosewater, this cocktail WILL still taste delicious without.
The raspberries give the cocktail a natural sweetness (no sugar syrups required here), so I’ve gone ahead and recommended using dry champagne or cava as opposed to prosecco or sparkling wine which are usually both pretty sweet. If you like your cocktails on the sweeter side, feel free to substitute either of these options for the dry champagne or cava.
If you are not a gin drinker, keep reading. :) I recommend using an American gin for this recipe if you’re not a fan of gin. London Dry Gins such as Tanqueray and Bombay Sapphire are usually more juniper-forward whereas American gins have other dominant flavor profiles such as citrus that stand up to the strong flavor of juniper. My go-to brand of gin and the one I’ve used for the recipe above is Aviation American Gin, which has two kinds of orange peel in it as well as a few of my other favorite flavors such as cardamom, coriander, and french lavender!
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