Floral, refreshing, and lightly-bubbly, the Chopin Spring Equinox is the perfect vodka cocktail for spring and summer entertaining.
This recipe was crafted by mixologists at New York City’s Perrine for a Chopin Vodka tasting event, where I was hosted. As always, all opinions expressed are my own. Please drink responsibly.
What a treat I have for you today, friends! Chopin Vodka and Perrine at the landmark Pierre Hotel in New York City have graciously shared the recipe for the Chopin Spring Equinox vodka cocktail with Striped Spatula readers.
This beautiful drink was the signature “welcome cocktail” at a Chopin vodka tasting event I attended this past June. As guests mingled, we enjoyed the floral, pastel-hued sip amidst the grandeur of the reimagined Rotunda room.
The Chopin Spring Equinox is sure to become your new go-to vodka cocktail for warm weather entertaining. It’s become a fast favorite amongst my friends.
Which Style of Vodka Should I Use for this Vodka Cocktail?
If you haven’t yet read through my tasting notes from Chopin’s event, I encourage you to do so. The world of vodka is considerably more diverse than most consumers realize. Chopin’s ultra-luxury portfolio is home to spirits with character that have elevated my appreciation of the craft.
As I’ve entertained with this vodka cocktail at home, I’ve used Chopin’s Potato Vodka. We’ve found that the flavor stands up well to the cocktail’s other components without being consumed by them for a well-rounded sip.
Chopin’s Rye Vodka would also be beautiful here. The crisp, peppery notes would pair well with the cocktail’s sweet elements.
Personally, I would reserve Chopin’s Wheat Vodka for an even lighter cocktail in order to fully appreciate the vodka’s delicate notes. The other flavors at play would likely be overpowering.
The Other Players: Liqueurs, Apéritifs, and Ginger Beer
Perrine’s mixologists paired Chopin vodka with a luscious blend of liqueurs and apéritifs for a sweet-bitter-herbaceous sip. It really embodies the spirit of warm weather entertaining.
- St-Germain: This popular French liqueur is made from elderflower blossoms. It’s fragrant, delicate, and has just the right amount of sweetness to complement the floral flavors and aromas without overdoing it.
- Salers Gentiane Apéritif: Produced in France since 1885, Salers is a French apéritif made from the gentian root, distilled, and aged in French oak. The flavor is bitter and herbal/floral balanced with a bit of sweetness. A few years ago, Serious Eats listed it as one of the 3 cocktail ingredients you need to know.
- Aperol: This Italian apéritif was created in 1919 in Padua. It’s reminiscent of Campari in its vibrant color, and while both are pleasantly bitter, Aperol is a bit sweeter. Aperol is made with bitter and sweet oranges, gentian root, and rhubarb.
- Ginger Beer: For a sweet-spicy, bubbly finish, Perrine’s mixologist topped the cocktail with a splash of non-alcoholic ginger beer.
Effortlessly Elegant Entertaining: Flower Ice
To punctuate the cocktail’s spring feel, Perrine’s mixologists dressed the glass with flower ice cubes. These are such a simple way to add flair to any of your spring cocktails.
It’s important to buy organic, pesticide-free edible flowers. You can often find them at farmer’s markets and they can also be ordered in larger quantities from sources online (great if you’re having a party).
Ice for the Chopin Spring Equinox is particularly beautiful with edible pansies, green buttons, and baby’s breath.
How to Make Flower Ice Cubes
Flower ice cubes are so easy to create and always make an impressive presentation for guests. For the clearest ice, I like to use distilled water that I’ve boiled and cooled back to room temperature.
I place the blossoms into a silicone ice cube tray (Peak Ice Works trays are my favorite) and pour water about a third of the way up in each well. I freeze the trays until the ice is solid, remove from the freezer, and finish adding water to the wells until they’re nearly filled.
Making the in a two-step filling and freezing process this way ensures that the flowers will be suspended in the ice and won’t just float to the top of the wells when the water is added.
Serving the Chopin Spring Equinox Cocktail
Shaken, strained, and served over fresh flower ice, the Chopin Spring Equinox is “the” cocktail for spring and summer brunches, bridal showers, and ladies’ luncheons.
What I also love about this drink is that it’s a nice foray into vodka cocktails, if you aren’t someone who’s used to drinking vodka. I served this to a friend who hasn’t traditionally gravitated toward vodka, and she loved it.
Thank you for sharing this beautiful recipe, Chopin and Perrine. Happy Sipping to you and yours!
Vodka Cocktail: Chopin Spring Equinox
- 2 ounces Chopin vodka
- ¾ ounce Saint Germain
- ¼ ounce Salers Aperitif
- ¼ ounce Aperol
- ½ ounce lime juice
- splash ginger beer
- Add all ingredients, with plain ice cubes, in a cocktail shaker. Shake and strain over flower ice cubes. Top with a splash of ginger beer.
To make flower ice cubes
- In an ice mold, lay pansies, babies breath, and green buttons. Gently pour water* over the flowers and freeze. Use plastic molds so the ice will be easier to remove.