Spring has sprung, Boozers. Bees are buzzing, flowers are blooming, and all appears to be right with the world. At least until summer humidity arrives.
Standard garden-variety flowers make lovely cocktails, if only you know what to do with them. It’s simple enough: grab a handful of petals — after determining, of course, that they are not poisonous — and then throw them into a simple syrup or use them to infuse some vodka, gin, or white wine. For us, the essence of spring is the precious little violet, peeping shyly from the new green grass in exotic hues of purple and yellow; its flavor is soft and slightly woodsy, giving a fresh essence to a spring cocktail, along with a delicate violet color. Vive le printemps.
Infused simple syrups are, of course, wildly easy to make, and our Violet Simple Syrup is no exception. The color will be a deep green, but, when added to liquid, it will become a charming shade of pale violet. There is the barest soupçon of Chartreuse in this recipe, but you can skip it entirely if you don’t have a bottle at home, or feel free to substitute a few drops of St. Germain if you have a bottle of that on hand.
Chilled club soda
large teaspoon Violet Simple Syrup
Violet for garnish (try dipping it briefly in simple syrup then let it air dry)
small wedge of fresh lemon
Fill a glass with ice and add the gin or vodka and a few drops of the Chartreuse or St. Germain. Top with the chilled club soda and the Violet Simple Syrup and stir well. Garnish with the candied or fresh violet and add a tiny squeeze of fresh lemon juice just before serving (discard the lemon, do not serve with the cocktail itself).