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Makin' it with Maren: Mixology Made Easy. A Cocktail Blog.

Enchanted April Cocktail.

By: Maren Swanson • March 27th, 2019
Enchanted April Cocktail: Recipe on

It’s funny how one idea can completely change into another one in the heated midst of creativity. That’s how my new cocktail came about. I was shaking up a new pink libation, a take on the Pink Lady Cocktail, when in the middle of taking pictures and moving flowers around it hit me. Enchanted April. Ever seen the movie? My mom made me watch it when I was young, and the sprawling spring flowers stretched along the Italian countryside left a long-lasting impression on me.
Enchanted April Cocktail

In this movie, a small bunch of semi-acquainted women head to a castle in Italy and spend an April holiday together. The experience leaves most of them transformed in some way, either losing love or finding it, but enjoying the beautiful surroundings throughout their time spent there.

My Enchanted April cocktail is an ode to the blossoms of spring and the wonderful temperate weather of April. This drink is made with gin, apple brandy, lemon juice, honey syrup, raspberry syrup and egg white. It has the perfect hint of sweetness and pink with a light, frothy float on top. The foam is created by the egg white. Don’t freak out. Bartenders use this technique all the time with what’s called a ‘dry shake’ and it creates a subtle and sublime creamy texture. If you are vegan, you can use aquafaba to make a similar effect. I used chamomile flowers as a garnish to add a floral feel.

Enchanted April Cocktail: Recipe on

This cocktail is so good! It’s too good. I would suggest serving this drink at some sort of shower, baby or wedding, or even Easter - because it's so beautiful. Otherwise, just make in on any day you want to make a little bit brighter. Enjoy!

Enchanted April Cocktail


  • 1 1/2 oz Gin
  • 1/2 oz Apple Brandy (Laird’s)
  • 3/4 oz Lemon Juice
  • 1/2 oz Honey Syrup
  • 1/2 oz Raspberry Syrup
  • 1 egg white
  • ice

  • Garnish:
  • Camomile flowers.
  • Raspberry Syrup:

    *Bring a 1/2 cup of water and a 1/2 cup of sugar to a boil and stir until sugar dissolves. Remove from heat and add 12 or more muddled raspberries. Let steep for 30 minutes. Strain if you prefer no seeds. Refrigerate for up to a week in an airtight container.


    Dry shake all the ingredients and then shake again after filling the shaker with ice. Double strain into a rocks glass and garnish with chamomile flowers.

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