Move over edible flower recipes. The latest trend in town brings you cocktails spruced with flowers that are too pretty to drink.
From elderflower and lavender to rose, bar artists in the city are imaginatively teaming their delicious creations with exotic flowers to present a refreshing drink with unusual melange of flavours, textures, fragrances and colours.
The fragrance and the taste of flowers get lost in the process of cooking but that is not the case with cocktails. When added to drinks, flowers enhance the fragrance and bring a unique complexity to the flavour of the drink. Muddle the flowers properly to release the flavour and the aroma in the drink.
“Flowers go best with neutral spirits such as Vodka. But you can also pair them with aromatics such as Gin too,” says mixologist DK . Whereas beverage consultant Anuj Sehrawat says, “Always use fresh flowers if you want the flavour and aroma of the flower. Also the flower should always be placed in the center of the drink, neither at the top or bottom as it will ruin the visual appeal and flavour would not be extracted properly.”
So put on the famous Pina Colada Song by Rupert Holmes, up your instagram game and finally relax to the pretty sight of these floral delights.
Apple, elderflower and gin cocktail
Apple, elderflower and gin cocktail by beverage consultant Anuj Sehrawat, The Groghead.
A smooth concoction of 200ml gin, 3-4 elderflowers, 15ml apple juice and 100ml elderflower cordial. Elderflower is intensely sweet and has honey like taste. When added to the drink its enhances its aroma, sweetens the taste and leaves a smooth finish.
Summer Garden, a rose concoction by mixologist Suman at Zerucco Kitchen and bar.
A soothing rose delight. The lovely fragrance combined with a tangy flower of rose makes it perfect summer drink. This drink is a combination of 5 muddled blackberries, 5-6 rose plowers along with 40ml gin, 1tsp lemon juice and 2tsp of rose geranium syrup.
Lavender has a distinct floral taste with a hint of mint and adds a sweet flavour to your drink. This drink is made by first boiling 20gm lavender buds, 20gm sugar and 150ml water together. Let it cool down, remove the lavender buds and then mix it 200ml of blueberry juice.
Frangipani Martini, a frangipani flower martini made by mixologist DK at Le Meridien, Gurgaon.
Frangipani flower is as sweet as honey and adds a certain smoothness to your drink.This martini is made by infusing 7-8 frangipani flowers with 60ml gin. Mix it for a while and store it in an airtight container for a couple of hours for the flavour of the flower to infuse. Take it out and mix it with 15ml vermouth and your drink is ready.
Bourbon and Hibiscus Cocktail
Bourbon and Hibiscus Cocktail, a hibiscus flower concoction by mixologist and bar manager Jatin Khattar from Unplugged Courtyard.
Hibiscus has a zesty lemon kind of flavour and has a strong aroma which elevates your drink. This drink is made by mixing 2gm thyme, 2 cherries, 2 lemon slices and 1 hibiscus flower together and then mixing it with 60ml bourbon whiskey, 10ml hibiscus tea and 5ml lemon juice.
Blue Sunshine Cocktail
Blue Sunshine Cocktail, a starflower(borage) infused cocktail by head bartender Shushil Kumar of Locale Cafe and Bar.
Starflower has a subtle sweet and a lovely cucumber flavour and when added to your drink it accentuates the entire taste of the drink. To make this drink, mix 20gm sugar, 100ml water, 4 starflower(borage) together and boil it . Add this mixture to 30ml gin, 10ml borage syrup and mix it well. Finish it with starflowers(borage).
Cherry Blossom Delight
Cherry Blossom Delight, a drink made by cherry blossom flowers by mixologist and bar manager Mohit Handa of Rick, Taj Mahal.
Cherry blossom flower has a salty sour taste with a subtle fragrance and is just perfect for your drink to give you a wake-up hit in the evening. To make this drink, combine 45 ml Vodka of your choice with 30 ml Sake and then add muddled 4-5 cherry blossom flowers and mix it.
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