Fleurs du Friday: Borage & Pansy CocktailMarch 13, 2015
When it comes to the change of seasons, patience has never been our strong suit. Case in point: spring’s barely a-blooming and we’re already knee-deep in floral frocks and picnic plans, sipping into full swing via libations laced with fresh-picked flavors. After all, we believe the only thing lovelier than flowers in the garden is flowers in our cocktails. This week’s blossom-infused elixir blends crƒ¨me de violette’s nostalgic notes with the graceful lift of cucumber-y borage and hint-of-mint pansies. Feeling stirred? Waste not a minute more and get shaking
WHAT YOU’LL NEEDFor the simple syrup:
1 ½ cups sugar
1 cup water
¼ cup borage
For the cocktail:
1 ½ ounces gin
½ ounce borage simple syrup
3 slices cucumber
1 slice lemon
½ ounce crƒ¨me de violette
Borage and pansies, for garnish
HOW TO MAKE ITCombine all ingredients for the syrup in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow borage to steep. Let cool and strain.Add gin, simple syrup, cucumber and lemon to the base of a cocktail shaker and muddle. Add ice and shake well. Strain into a glass filled with ice and top with a splash of soda water. Finish with crƒ¨me de violette, allowing it to settle at the bottom of the glass. Garnish with borage and pansy flowers to serve.
Craving more petal-infused potions? Everything’s coming up roses, right this way.