We are constantly on the lookout for simple recipes for delicious cocktails to serve our guests (or enjoy ourselves), and it’s always a bonus when the drink also happens to be beautiful. Enter: Xavier’s White Cosmo, a show-stopping libation courtesy of Aspen, Colorado-based 5-star hotel The Little Nell. Wine director and master sommelier Carlton McCoy adapted the recipe from Xavier Herit at Daniel in New York City’ eponymous version, and it has become the most popular drink on The Little Nell’s menu. McCoy’s cocktail is the perfect combination of sweetness and acidity, plus floral notes from an ice sphere containing pressed wildflower petals saved from The Little Nell’s summer gardens (you can see a photo of McCoy’s creation here). While we wait for our own summer gardens to bloom, we substituted fresh herbs for flower petals in our version—which is featured above—and we’re already looking forward to trying the recipe again with a new seasonal twist. Here’s how to make the drink at home.
Xavier’s White Cosmo
Yields 1 serving
- 2 ounces Grey Goose vodka
- 1 ounce St. Germain
- 1/4 ounce white cranberry juice
- 1/4 ounce lime juice
- 1 ice sphere with pressed flower petals
Place the ice sphere in a martini glass. In a cocktail shaker, mix all ingredients, shake, and strain over the martini glass.