Check out these tips from mixologist Jennifer Martiesian on how to successfully add just the right amount of floral notes to your cocktails.
Shutterstock: Milan Tomazin
Floral cocktails are a great idea for spring time, but sometimes a floral flavor can be too overpowering in a drink. Mixologist Jennifer Martiesian of Big Night Entertainment Group has some tips for giving a drink subtle floral notes without becoming the main focus of the cocktail.
Technique 1: Rinsing
In order for the right amount of “flower power”, we rinse a glass in floral water to obtain the essence of an ingredient that would otherwise be too overpowering in a cocktail. Examples of essences include orange blossom or rose petal water. The technique is simple:
- Pour about a quarter of an ounce of the rinse into the glass.
- Swirl the rinse around the glass to ensure all sides are coated with it.
- Discard the excess rinse in a sink.
- Pour the cocktail into the freshly rinsed glass.
The outcome is a nicely balanced cocktail that perfectly pairs ingredients without any one flavor being too overpowering.
Technique 2: Infusions:
Alcohol infusions are very simple. It is the act of infusing flavors of your choice into a base alcohol of your choice. You can infuse any type of base alcohol and you can choose from fresh fruits, dried fruits, berries, nuts, spices, flowers, vegetables, herbs; the possibilities and combinations are endless! We love infusing liquors with edible spring flowers for a more bold and unique floral touch. The technique is as follows:
- Pick your base alcohol.
- Pick your infusion ingredients.
- Prep your ingredients (wash, chop, peel, etc.)
- Put them all together in a sterilized sealed jar or container.
- Store in a cool, dark place for designated time (this varies depending on ingredients)
- Once complete, strain to remove any sediment, seeds, pulp, etc.
- Add the mixture into a cocktail.
Need some inspiration for tried and true floral pairings? Check out our favorites below. Remember, Fruit pairs well with floral notes as they balance each other out well.
- Strawberry and Hibiscus
- Yuzu and Thyme
- Strawberry and Lavender
- Rose Petal and Peach
- Fig and Rose Hip
- Blueberry and Elderflower
What is your favorite floral pairing?
This New York City native and University of St. Andrews graduate has spent the last few years on culinary adventures around the world to finally find herself right back home again. Most days you can find Suzanna sampling all the green juice, lattes, and craft beer the city has to offer or daydreaming over a good book.