Edible Flowers in Cocktails!
Cocktails are everywhere at the moment, you see them on every terrace. People enjoy different flavours. The more beautiful the cocktail looks, the more often it will be ordered. And who doesn't get happy from edible flowers? You can use the edible flowers to make a syrup or in an infusion, but of course also as a garnish.
Let me introduce myself: My name is Wesley Willemsen from Cocktail Creators. We create cocktails for events, weddings and catering. We think along to take the party to a higher level. It is my passion to come up with unique cocktails or to give a cool twist to a classic cocktail. For my passion I am always looking for local products that improve my drinks and the experience of them. That is why I like to use the beautiful products of Floral Delight.
Edible flowers: a sustainable option
What I find a shame is that a lot is thrown away. I see this for example with the Pornstar Martini (the most popular cocktail of last year). This cocktail is garnished everywhere with half a passion fruit. This passion fruit is often thrown away unused. This is a waste of its entire journey. I prefer to use the flowers of Floral Delight. This gives the cocktail a floral result and is much more sustainable. In addition to violets, I like to use lavender. Or for example gypsophila, this is perfect for weddings. It reminds you of the bride's white dress. I like to share my knowledge, so here are 2 cool recipes to make your own cocktails.
Aviation Cocktail
The Aviation Cocktail is what you call a classic cocktail. It was created in the Hotel Wallick in New York. The recipe was already in a cocktail book from 1917. A cocktail that has been around for over 100 years, you want to try it, right? Creme de Violette is a liqueur based on violets. You can easily make it yourself.
How do you make Creme de Violette?
- Take a preserving jar and add the following ingredients;
- 200ml vodka
- 150ml water
- 200g sugar
- 50 violets
- Put everything away for 3 weeks in a dark place, and shake regularly. After 3 weeks you sieve the liqueur. You can keep the liqueur for about half a year.
How do you make the cocktail?
- Add 37.5ml gin, 25ml fresh lemon juice, 10ml Creme de Violette and 10ml Marachino liqueur to a shaker with 8 ice cubes. (If you don't have a shaker, use an empty glass jar or something similar)
- Shake for about 10-15 seconds. And strain into a nice martini or coupe glass.
- Make sure the ice cubes remain in the shaker, and only the liquid enters the glass.
- Garnish with 2 edible violets. And Enjoy.
Route de Provence
We designed this cocktail with the hills of Provence in mind. We often serve it as a welcome cocktail. Think of a glass of rosé in the sun! With the beautiful blue lavender fields. So it is a very fresh cocktail based on the French 75. The ingredients are; gin, fresh lemon juice, a homemade lavender syrup and a rosé sparkling wine. This is a nice fresh cocktail that fits perfectly in the late summer or spring.
The recipe for the lavender syrup:
Add 250 grams of sugar to the pan, together with 125ml of water, a little vanilla and 8 sprigs of lavender. (This can be dried or fresh, of course, it depends on the season.) Stir all ingredients well. Let the syrup cool and sieve it before use. You can keep the syrup for about 2 months.
How do you make the cocktail?
- Add 25ml gin, 12.5ml fresh lemon juice and 12.5ml lavender syrup to a shaker with 4 ice cubes. (If you don't have a shaker, use an empty glass jar or something similar)
- Shake for about 10-15 seconds. And strain into a nice martini or coupe glass.
- Make sure the ice cubes remain in the shaker, and only the liquid enters the glass.
- Pour about 80ml of rosé prosecco over it. Garnish with a lemon zest and a sprig of lavender
Tip : If you want to make cocktails, a jigger is really indispensable. Making cocktails is like baking a cake. It is important that you measure all the dimensions precisely. Otherwise the cocktail will fail.
Good luck!
Cheers!
Wesley - Cocktail Creators