by ML
Cocktail Trend: Flowers in Our Booze?
We love cooking with booze, eating flowers, and putting booze in our food. So what about flowers in our cocktails?
To celebrate the opening of the Philadelphia Flower Show and the current Van Gogh exhibit at the Philadelphia Museum of Art, Granite Hill Restaurant is offering a floral-themed Chef’s Table tonight featuring menu items such as quiche lorraine with edible pansies (PANSIES, not panties).
But what really caught my eye is the Van Gogh cocktail. The drink in question is a mixture of Bombay Sapphire gin, crème de Violette, lemon juice and simple syrup, with, yes — a flower floating on top.
Have you ever had flower cocktails, ESers? Yay or nay?
I vote yes, because, for the love of god, IT’S ALCOHOL.
I like flowers, I like alcohol, so of course I LOVE flowers in my alcohol! It’s pretty! I’ve seen this trending at fancy bars in the Northwest; at Bathtub Gin in Seattle, a super-cute bartender made us rum drinks with pink tropical flowers as garnish. Lovely!
It’s kind of like putting herbs in your drink, and who doesn’t love a mint, basil, or rosemary garnish? It’s elegant. (And lord knows I will take any sort of elegance I can get when drinking, since things usually quickly go downhill.)
VERY PRETTY ! Yes, I’ll have one, please.