MxMo LVII: The Bouquet (Floral Round-Up)

Thanks to everyone (all 27 of you!) who dropped by my corner of the Intertubes for MxMo LVII: Flores de Mayo with some great drinks for the springtime.  With all these cocktails to try, I expect I’ll be “in my cups” for quite some time.   Sticking with the format of this blog, which was inspired in part by the index card box that my Mother kept her recipes in, I’m including the ingredient list and directions for each cocktail in the round-up, so y’alls can have it all in one place.  Photo first, then recipe with links.  Bottoms up!

Kennedy gets us rolling with a twist on a traditional crusta and a fantastic “flower” garnish.

Bourbon Bloom

1 1/4 oz. bourbon
1/2 oz. St. Germain elderflower liqueur
1/2 oz. lemon juice
1/4 oz.  simple syrup
2 dashes Angostura orange bitters

Shake & strain into cocktail glass prepared with sugared rim and lemon peel flower.

Recipe courtesy of Kennedy at That’s The Spirit!

Next, Adam takes an ingredient that I am growing increasingly fond of in cocktails – tequila – for a South of the Border spin through the garden.

South of Tuitan

1 3/4 oz. blanco tequila
1/2 oz. elderflower liqueur
2 dashes orange bitters
3/4 oz.  red grapefruit juice

Recipe courtesy of Adam at Inspired Imbibing.

Dominik went the route of a floral infusion – in this case gin and a flower called osmanthus that was new to me.

Osmanthus White Lady

4 cl Osmanthus infused Beefeater 24
2 cl orange liqueur
2 cl lemon juice
splash egg white
dash orange bitters

Shake & strain into cocktail glass.  Garnish with orange spiral.

Recipe courtesy of Dominik at Opinionated Alchemist.

Jon riffs off a selection from Left Coast Libations with a cocktail that looks really quite elegant.

Elderflower Descant

1 oz. Bluecoat gin
3/4 oz. St Germain elderflower liqueur
1/2 oz. lemon juice
1/2 oz. Dolin dry vermouth
dash Clear Creek pear brandy

Shake & strain into cocktail glass.  Garnish with a long twist of orange and a lilac flower.

Recipe courtesy of Jessamyn at Food on the Brain.

Fellow Bay Area boozehound Rowen throws down with tequila and violets – I really need to try this one.

Arrow of Time

1 1/2 oz. blanco tequila
1 oz. Punt e Mes
1/4. oz crème de violette
1 dash Regans’ Orange Bitters

Shake & strain into a cocktail glass. Garnish with lemon twist.

Recipe courtesy of Rowen at Fogged In Lounge.

Going old school, Kim spins up the drink that was first responsible for the ever-expanding exotic ingredients section of my bar.

Aviation

1 1/2 oz. gin
1/2 oz. maraschino liqueur
3/4 oz. lemon juice
a dash of crème de violette

Shake & strain into cocktail glass.  Garnish with cherry.

Recipe courtesy of Understanding Cocktails.

With the weather turning warmer, Mackenzie comes up with a refreshing patio drink.

Greenhouse Collins

1 inch of fresh cucumber
1 3/4 oz. Sagatiba Pura Cachaca
1/2 oz. St. Germain Elderflower Liqueur
1/2 oz. lime juice
1/4 oz Orange Tea Syrup*

Muddle cucumber.  Add remaining ingredients, shake & double strain into Collins glass filled with ice.  Top with soda water.  Garnish with cucumber wheel.

* To make orange tea syrup brew one cup of a strongly flavored orange tea (with at lease two tea bags).  Add tea to a pot with equal parts sugar over low heat until all the sugar has dissolved.  Let cool and bottle in your fridge.

Recipe courtesy of The Spirit of Imbibing.

The ever prolific Frederic busts open a can of Creme Yvette and a vintage recipe to provide one pretty looking drink.  (And by pretty, I mean that in the Treme sense.)

Lilac Domino

1 oz. calvados
1 oz. gin
1/2 oz. yellow Chartreuse
1/2 oz. Crème Yvette
1/2 oz. lemon juice

Shake & strain into a cocktail glass.  Garnish with a cherry.

Recipe courtesy of cocktail virgin slut.

In a move sure to rile up half the state of Kentucky, Doug deconstructs a Southern classic and turns the volume to 11.

Mint Julep

2 oz. rye
1 oz. dark rum (not Jamaican)
1/3 oz. simple syrup
8-10 mid-sized fresh mint leaves
1/4 tsp. orange flower water

Place mint leaves in bottom of a double old-fashioned glass, and cover with simple. Muddle gently but thoroughly (don’t tear the leaves). Add other ingredients and stir. Top with crushed ice and swizzle until a good frost develops on the outside of the glass. Garnish with a generous sprig of fresh mint.

Recipe courtesy of The Pegu Blog.


Lindsay offers up not one but two cocktails involving Fernet arm wrestling with roses.

The Gatsby

1 1/4 oz. Four Roses bourbon
3/4 tsp. Fernet Branca
1/3 oz. rosewater simple syrup*

Shake & strain into Collins glass filled with ice.  Top with ginger ale.  Garnish with lemon twist.

The Daisy

1 oz. Hendricks gin
1/2 tsp. Fernet Branca
1/3 oz. rosewater simple syrup*

Shake & strain into champagne flute.  Top with prosecco.  Garnish with lemon twist.

* Rosewater simple syrup – one drop of rosewater per ounce of 2:1 simple syrup.

Recipe courtesy of Mix It Up Cincinnati.


David strolls through his garden and comes up with something so downright pretty, it might make a Mardi Gras Indian cry. (Sorry, can’t help the Treme references – curse you David Simon!)

The Rosemond

2 oz. Leopold’s gin
1 oz hibiscus-infused dry vermouth
0.5 oz rose syrup
2-3 drops of lemon juice

Shake & strain into cocktail glass.  Garnish with rose petal.

Hibiscus-infused dry vermouth – 3-4 hibiscus flowers in 1 cup dry vermouth.  Steep for 2-3 hours in fridge

Rose syrup – Bring 2 cups 1:1 simple syrup to boil with a handful of washed rose petals.  Cover and remove from heat.  Cool, remove petals and add 1 tsp. rosewater & 2 drops orange flower water.

Recipe courtesy of 12 Bottle Bar.


Zachary boldy dives in with a full ounce of creme de violette.  Try not to be scared – Zack promises it is all good.

Rose Window

2 slices pineapple
1 twist orange peel
2 dash orange bitters
1 1/2 oz. gin
1 oz. Campari
1 oz. creme de violette
1/2 oz. lemon juice
1 egg white

Muddle pineapple, orange peel & bitters.  Combine remaining ingredients & dry shake for 45 seconds.  Shake with ice for 30 seconds & strain into cocktail glass.

Recipe courtesy of Kindred Cocktails.

Heading out to one of my favorite states at any time of year, Cory brings us something from the islands – Mahalo!

King Coconut

1 oz. Kai Coconut Pandan vodka
1 oz. Crown Royal Canadian Whiskey
Splash of SpriteServe over ice on rocks glass.

Recipe courtesy of Wang Chung’s.


Inspired by the popular St. Germain liqueur, Marc uses it as inspiration for an elderflower infusion.

Bijou a Fleur

1 1/2 oz. gin
1/2 oz. elderflower infused vodka
1/2 oz.   Cynar
1 tsp.   hibiscus gomme syrup
2 drops orange flower water

Stir & strain into cocktail glass.  Garnish with lemon peel.

Recipe courtesy of A Drinker’s Peace.


Over in the Motor City, home of the MC-5, the greatest Sixties band that no can believe came out the Sixties,  Dave K. takes the Negroni for a Springtime stroll.

Spring Negroni

3/4 oz. Lavender infused gin
3/4 oz. Lillet Blanc
3/4 oz. Aperol
dash of Spring bitters*

Spring bitters – equal parts lemon, orange, grapefruit and Peychaud’s, infused with mint for 24 hours.

Recipe courtesy of the Sugar House Blog.

With a dash of strawberry, Filip brings us a cocktail fit for Mother’s Day.

Piwonia

1 1/2 oz. gin
1/2 oz. St. Germain
1/2 oz. lemon juice
2 dashes orange bitters
1 dash The Bitter Trush Aromatic bitters
1 strawberry
Muddle strawberry then add the ingredients. Shake & double strain into a cocktail glass. Garnish with a rose petal.

Recipe courtesy of Adventures in Cocktails.


Ed brings us a floral spin on a classic Martini.

English Garden

chive blossoms
2 oz. Bulldog London Dry gin
¾ oz. Dolin Blanc vermouth
2 dashes A. B. Smeby Nasturtium-Cumin Bitters

Lightly muddle chive blossoms.  Stir with other ingredients and strain.  Garnish with fresh chive blossom.

Recipe courtesy of Wordsmithing Pantagruel.

From the barker of this carnival, Paul brings us a new way to enjoy everyone’s favorite green liqueur.

Beuser & Angus Special

1 3/4 oz. green Chartreuse
1 3/4 oz. green Chartreuse
3/4 oz. lime juice
1/2 oz. maraschino liqueur
1/2 tsp. sugar
1 egg white
5 dashes orange flower water

Recipe courtesy of Cocktail Chronicles.

Back in the Pacific Northwest, Chris comes up with not one but two floral cocktails of his bar’s spring menu.

PDX

1 1/2 oz. Bols Genever
1 oz. grapefruit juice
1/2 oz. lavender/chamomile infused honey

Shake & strain into coupe. Top with sparkling wine.

1022 Old Fashioned

2 oz. Woodford Reserve bourbon
1/4 oz. simple syrup
3 dashes saffron/cardamom bitters
wide swath of orange peel

Express orange oil into double old fashioned glass and drop peel in.  Add remaining ingredients and stir with large ice cubes.

Recipes courtesy of 1022 South.

Stephan blends the savory with the floral for a garden twist on a mule.

The Mule From The Alamo

1.5 oz. tomato/basil-infused vodka*
1 barspoon of hibiscus grenadine
Juice from half of a fresh lime

Shake & strain into ice-filled rocks glass.  Fill with ginger beer.  Garnish with spent lime shell.

* Infuse vodka with 6 vine ripe tomatoes and 4 ounces of fresh basil for 1-2 weeks.

Recipe courtesy of Liquid Chef.

Chris AKA DJ Hawaiian Shirt provides a great homemade ingredient with a recipe for floral bitters.

Recipe courtesy of Spirited Remix.

Jacob provides a delicious looking submission marrying tequila with the Milanese grappa and flora liqueur Dimmi.

Sally Port Punk

1 oz. blanco tequila
1 oz. white port
1/2 oz. Dimmi
1/2 oz. Campari

Stir & strain.  Garnish with an orange twist.

Recipe courtesy of Liquidity Preference.

Have shaker, will travel Brandon brings the Twentieth Century to the next.

21st Century Girl

1 1/2 oz. gin
3/4 oz. St. Germain
1/2 oz. lemon juice
2 dashed Scrappy’s chocolate bittersShake & strain into cocktail glass.  Garnish with lemon twist.

Recipe courtesy of The Real McCoy.

By way of Martha Stewart (with an assist from Frederic), Nancy combines the vegetal, the herbal and the floral.

Barefoot in the Garden

1 1/2 oz. celery-infused tequila
.3/4 oz. lime juice
3/4 oz. simple syrup
1/2 oz. St. Germain
1/2 oz. Lillet blanc

Shake & strain into a cocktail glass.

Celery-Infused Tequila – 1 1/2 cups tequila, 2 celery leaves & 1 celery stalk cut in half, infused for 2-3 days.

Recipe of courtesy of The Backyard Bartender.

With a bit of tease on the floral ingredient recipe, Amelia provides a drink fit for a warm spring afternoon in the backyard.

Lavender Gin and Tonic

1 1/2 oz. gin
2 dashes lavender bittersCombine with ice in rocks glass and top with tonic water.

Recipe courtesy of Felicia’s Speakeasy.

Finally, my submission via my favorite drink from the Left Coast Libations book party.

Sandalwood Sour

1 1/2 oz. Plymouth gin
1/2 z.  lemon juice
1/2 oz.  lime juice
1/2 oz. saffron sharbat (see below)
1 barspoon Angostura bitters
1 egg white

Dry shake without ice for 20-30 seconds.  Add ice and shake until frosty.  Strain into cocktail glass and garnish with grated sandalwood.

Saffron Sharbat

1 1/4 cups water
2 cups sugar
1/4 cup rosewater
1/4 rounded tsp. saffron
1 Tbs. boiling water

Place 1 Tbs. boiling water into a small bowl and add crushed saffron threads.  Steep for 15 minutes.  Add rosewater.

Mix water and sugar in a saucepan over low heat and dissolve.  Add rosewater saffron mixture.  Simmer for 5 minutes.  Remove from heat, let cool and store in bottle.  Store in refridgerator.  You can leave in saffron threads or strain.  Makes enough for 16 cocktails.  Can also be used as a flavored syrup with soda water.

Recipe courtesy of Moi.

9 thoughts on “MxMo LVII: The Bouquet (Floral Round-Up)

    • Thanks Doug! Just waiting for my mint plant to recover from a recent harvesting to try your julep. At first, I was “rum in a mint julep? sacre bleu!”. Then I was “rye+rum in a julep? Genius!”

      • My mint is past the point where it can be kept down. Cutting mint for cocktails has the same result as beheading a hydra… with results coming nearly as fast.

        Back when people drank juleps because they liked them, before it was a ponybligation, they used a lot of different liquor mixes in them. (Always rye or bourbon as a base, I think).

        Don’t forget to try it with and without the orange flower water. (You’ll want several anyway)

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  3. After I originally commented I seem to have clicked on the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I receive 4 emails with the exact same comment. There has to be a way you can remove me from that service? Many thanks!

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