We all know about edible flowers, but I never thought about adding them to mixed drinks. Laura M. Holson writes in The New York Times:
"Red sunflower petals and cucumbers are bathed in gin. Syrup made from dried lavender blossoms is muddled with mint leaves to lend mojitos a Provençal air. And the fizz of Champagne is quieted by wild elderflower liqueur.
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'People are realizing there are a lot of edible flowers or flavored liqueurs that taste beautiful in a cocktail glass,' said Junior Merino, a bartender and consultant who came up with a drink for the Modern in Manhattan called Coming Up Roses, a bouquet of rum, rose syrup and crushed rose petals. 'It’s a discovery for many: interesting flavors and tastes they never knew existed.'"
For the full article, click here.
Merry Christmas from Austin
1 day ago
3 comments:
I read the article, too, and was excited that the use of herbs is spreading into a new area. Your comment about edible flowers reminded me of the squash blossoms I ate at a restaurant last night. Delicious! And we never know what to do with the ever prolific squash.
Well you know us Kentuckians have been putting mint in our bourbon for over a hundred years. Ever had a mint julep?
Not much for mixed drinks, but I here these are good!
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