Recipes By Laura M. Holson
4 recipes found
Lavender Syrup
Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves and rum in the lavender mojito at the Girl & the Fig in Sonoma, Calif.
Lavender Mojito
At the Girl & the Fig in Sonoma, Calif., the proprietor, Sondra Bernstein, creates meals inspired by the French countryside, which means lavender is a culinary staple that makes an appearance in everything from crème brûlée to seasoning salt to mojiotos. “I like the way it tastes,” she said. “It can be soft yet very distinctive.”
The Hummingbird
This drink comes from the now-closed Martini House in St. Helena, Calif. It is a blend of Aviation gin, St.-Germain, lemon juice and soda that is refreshing, not too tart or sweet. It was served at the restaurant with a carrot-colored nasturtium lodged between two ice cubes. It’s a lovely presentation for any cocktail hour.
The Marea
A signature drink from the Manhattan restaurant Marea, this concoction was meant to evoke an underwater garden in a glass. It uses grappa, lemon-flavored Acqua di Cedro liqueur, passion fruit and preserved wild hibiscus flowers from Australia, which are jarred in syrup and sold by wholesalers and at specialty food stores. The deep magenta blossoms are edible, a chewy mouthful of sweet rhubarb and berry. The hibiscus petals unfurl with the rush of alcohol, swaying like the tentacles of a sea anemone bobbing in the ocean’s current.