The spring and summer flowers are an example of nature at it’s best. The delicate petals that the light catches and seems to move right through, the vivid colors that can not be recreated by man, and the intoxicating aromas create an unsurpassed sensory experience. The Milkhouse Lilac & Wildflower fragrance captures this is a floral sea of aromas. So, how do you even attempt to create this in a cocktail?
Well, first you have to keep it very simple and enjoy the subtle nuances of the fower. Luckily there is a product on the market that is perfect and perfectly beautiful for this.
The Wild Hibiscus Flower in Syrup comes from Australia and is available in a jar in specialty grocery stores as well as on line. It is as beautiful as it is delicious. They are available packed in either a simple Hibiscus syrup or in a Rose Syrup. To create a show stopping cocktail, simply remove a blossom from the jar, place in a flute, pour in a little of the syrup from the jar and top with cold sparkling wine or champagne. Tell me this is not an impressive presentation.
They are equally beautiful as a garnish on any of your favorite cocktails. How about this pretty take an a Pina Colada with just a little bit of the delicious syrup added and a beautiful blossom for garnish.
But, don’t stop there. Edible flowers are readily available. Consult the internet for a list. Make sure your buds are fresh and free of pesticides. Any flowers from your fresh herb plants make a great addition to your menu. Just start slow and add more of the floral notes as you go. What is beautiful and subtle, can quickly become overpowering.
Here are a few suggestions on how to turn your table into a floral sensation.
A zucchini blossom from the garden is delicious stuffed with a ricotta cheese and lightly battered and fried.
A fresh crepe stuffed with a herbed chicken salad and topped with a herb flower is a perfect summer lunch.
Add a little dried lavender to the shortbread crust on your favorite lemon bar and top each lemony square with a single lavender blossom. Beautiful!
Start searching your garden and you will be surprised at the possibilities for elevating your summer entertaining.
- 1 cup crushed ice
- 3 ounces pineapple juice
- ½ ounce syrup form hibiscus flowers
- 1 ounce coconut cream
- 2 ounces rum
- Blend all together in a blender. Garnish with hibiscus flower and pineapple if desired.