A lovely addition to an Easter gathering would be this pastel green gin martini garnished with an edible flower. There are a variety of edible flowers that can be used as a garnish to add more color to each cocktail-–just be sure to choose carefully: some flowers/plants are poisonous or can cause allergic reactions in certain individuals.
Garden Elixir Cocktail
1/4 cup gin
5 cilantro leaves
1/4 cup dry vermouth, preferably Noilly Prat
1/2 tablespoon green Chartreuse
3 tablespoons apple juice, preferably fresh
1 tablespoon celery juice
Dash of fresh lime juice
Nasturtium flowers, for garnish (optional)
Fill a cocktail shaker with ice. Add the gin and cilantro and shake. Add the vermouth, Chartreuse, apple juice, celery juice and lime juice and shake well. Strain into a chilled martini glass and garnish with nasturtium flowers.