GARDEN TO GLASS (FLORAL COCKTAIL RECIPES)
Just like the farm to table concept, the ‘garden to glass’ idea also makes use of fresh and local ingredients. You don’t need to be a mixologist to concoct these unconventional flower-infused elixirs. All you need is an adventurous palate, a garden where you can forage edible blossoms and your friends! Before you know it, your summer cocktail party is in full bloom!
Here are some recipes you can try:
CUCUMBER, LEMON AND FENNEL FLOWER GIN
This aperitif is fast, refreshing and perfect for summer.
1 liter gin
1 cucumber (sliced into ribbons)
Zest of two lemons, plus more for decorating
Put all the ingredients except the cloudy lemonade together into one jug, carafe or bottle. Cover and leave to infuse for at least two hours, but ideally overnight.
Place some ice into your chosen glass, pour over a measure of gin and top up with lemonade. Garnish with a swirl of lemon zest and a scattering of fennel flowers.
CHAMOMILE FLOWER WINE
Instilling chamomile flowers in your favorite white wine will surely become one of your permanent summertime potions.
750 ml dry white wine
3/4 c dried chamomile flowers
grated zest of 1 lemon
Combine the chamomile, lemon zest, and wine in a jar and store in a cool, dark place for 3-4 days. Strain the chamomile and lemon zest out of the wine and keep cool in the fridge.
If you don’t like vodka, you will love this recipe. It’s vodka with a bite that you just won’t get enough of.
A 500ml/1 pint resealable (Kilner) jar full of nasturtium flowers
500ml/1 pint Vodka
Pour your vodka over the flowers. Any vodka will do, no matter how cheap. Steer clear of flavored vodkas just because the nasturtium flavor needs no other flavor competing with it. Leave for two days. Strain back into the vodka bottle.