The signature hibiscus drink at Marea in New York City

Elderflower liqueur? A Martini with hibiscus blossoms? Visit your local bar, and you may find delicious drinks with ingredients right out of your windowsill garden. Many flowers in bloom have flavors that are so pleasing, that the combination of beautiful plants and liquor delight both your visual and oral pleasure

“People are realizing there are a lot of edible flowers or flavored liqueurs that taste beautiful in a cocktail glass,” said Junior Merino, a bartender and consultant who came up with a drink for the Modern in Manhattan called Coming Up Roses, a bouquet of rum, rose syrup and crushed rose petals. “It’s a discovery for many: interesting flavors and tastes they never knew existed.”

Adding flowers to food isn’t a new concept; the technique has been used around the world in both sweet and savory dishes from puddings to seasoning salt. In New York City’s Central Park South bar Marea, bar manager Fernando Leon created a floral concoction of hibiscus flowers, liqueur, and passion fruit to create the restaurant’s signature drink. The Hummingbird– Aviation gin, St.-Germain, lemon juice and soda topped with fresh nasturtium out of the bartender’s garden yielded equally tasty results at the Martini House in St. Helena, California.

The next time you stop at your favorite bar, try and http://www.blogger.com/sniff out the floral arrangements; some just might end up in your drink!

Marea
www.marea-nyc.com
240 Central Park South, New York NY 10019
(212)582-5100

Martini House
www.martinihouse.com
1245 Spring St
St Helena, CA 94574
(707) 963-4781

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