Time to bust out the flower crowns and head to the desert because Coachella is back baby! The two-weekend long music festival takes place in Indio, California and will feature performances by Beyoncé, HAIM, Tyler, the Creator, Eminem, The Weeknd and more. The weekend also host a number of star-studded parties all around the Palm Springs areas.
Los Angeles premier beverage catering company, Cocktail Academy, known for their inventive and thirst-quenching libations for everyone from Victoria Secret to The Oscars, have crafted up thee cocktails that festival goers could see pop-up at several of the weekend’s top soirees, and are also now able to be recreated for those at home not attending this year’s musical celebration. Check out the recipes and founder Matt Landes’ thoughts on each cocktail below.
“Every free spirit needs flowering accessories, and cocktails are no exception,” says Landes. “The florid, happy flavors of hibiscus and chamomile harmonize with the vegetal California spirit darling tequila. Cocktail Academy believes all garnishes should be beautiful, purposeful and edible, so edible flowers complete this cocktail.”
- 2 oz Tequila
- 1 oz Lime
- 1 teaspoon, Orange Blossom Honey
- 1 bottle, Topo Chico (or other preferred sparkling water)
- Hibiscus Flowers
- Chamomile Flowers
- Edible Flowers, to garnish
Infuse your tequila with fresh hibiscus and fresh chamomile flowers, (at least thirty minutes and up to overnight) and strain into shaker. Add lime, orange blossom honey and ice to shaker. Shake, and strain over rocks. Top with Topo Chico and edible flowers of your choice.
“Coachella isn’t Coachella without Macrame fashion, and here we’ve recreated the knotting and hitching in our vegan-friendly gin sour,” says Landes. “Aguafaba (chickpea water) magically substitutes the need for the frothy texture egg white imparts and acts as a creamy canvas for bitters art. The dream catcher design not only captures the spirituality of the music fest but balances the delicate, floral flavors of creme de violette + orange blossom + California gin”
- 1.5 oz Gin
- .5 oz Crème de Violette
- .75 oz Orange Blossom Syrup
- .75 oz Meyer Lemon Juice
- .75 oz Aquafaba
- To Garnish: Angostura bitters dream catcher
In your cocktail shaker, add all the ingredients and top with ice. Shake vigorously and strain into your cute mug. Fill a bitters dasher with angostura bitters and create your dream catcher art!
“In honor of the’”low proof cocktail movement’ captivating the drinking crowds across the country, we’ve created a sophisticated version of an Italian aperitivo in the form of a grown-up negroni ice cream float that also happens to be vegan,” says Landes. “It’s the perfect drink for pool parties and pre-festival fun.”
- 1 oz California Vodka
- 1 oz Luxardo Maraschino
- 1 oz Blanc Vermouth
- 3 oz Soda
- 1 scoop Van Leeuwen Vegan Sicilian Pistachio Ice Cream (or other favorite ice cream brand and flavor)
In a mixing glass, add 1oz of vodka, 1oz Luxardo Maraschino, and 1oz Blanc Vermouth, stir, then pour over Collins glass filled with ice, add a scoop of Van Leeuwen Vegan Sicilian Pistachio ice cream, and top with approximately 3oz of soda.
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