There's no fear of staining your cocktail dress with this cosmo -- it's made using white cranberry juice. The recipe is from "Cocktails and Amuse Bouches," by chef Daniel Boulud and mixologist Xavier Herit.
Place orchid in a 2-inch round ice ball mold; fill with filtered water and freeze.
Fill a cocktail shaker with ice cubes. Add vodka, elderflower liqueur, cranberry juice, and lime juice; shake vigorously to combine and strain into a small carafe.
Place orchid ice ball in a coupe; pour vodka mixture over ice ball. Serve immediately.