Fleurs du Friday: Borage & Pansy Cocktail

March 13, 2015

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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

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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

Soda water

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 crĬme de violette, allowing it to settle at the bottom of the glass. Garnish with borage and pansy flowers to serve.

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Craving more petal-infused potions? Everything’s coming up roses, right this way.

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