Embrace the bloom in your next cocktail

There is a garden party renaissance afoot. Floral print dresses, wide brimmed hats and a newfound nostalgia for classic summer cocktails transports us to a seemingly simpler time. Aromas of lavender, orange blossom, elderflower and rose water are once again coming from your drink in hand — not just the surrounding garden. So delight your guests at your next sticky summer gathering with a refreshing and fragrant cocktail inspired by some of nature’s most alluring scents.

Orange blossom water

A few drops of orange blossom water adds a profound sweet-citrus aroma without adding a sugary taste to your drink. Distilled from the flowers of orange trees it also has a pronounced floral aroma and can over-power if you tend to mix drinks with a heavy hand. The original gin fizz contains orange blossom water and it’s also used to flavour Orgeat syrup, a common ingredient in many Tiki-style drinks including the Mai Tai. Cha cha cha.

Nouveau Gin Fizz

The original Ramos Gin Fizz was invented in New Orleans at Meyer’s restaurant by Henry C. Ramos around 1880, or so. His recipe includes egg whites and cream so we re-worked it, making it lighter and more refreshing.

• 1 ½ oz. gin
• 2 drops orange blossom water
• 1 tsp. sugar
• Juice from ½ lime
• Juice from ½ lemon
• Soda water

Shake gin, orange blossom water, sugar, lime juice and lemon juice in a cocktail shaker filled with ice. Strain into a Collins glass filled with more ice and top with soda. Garnish with an orange twist, if desired.

Orange blossom water can be found at most major grocery stores or specialty food shops.

Lavender

Travel to Provence and fields of pale purple flowers can be seen for miles in every direction. French chefs have been using lavender to flavour dishes for many years but its unique sweet-floral aroma is also used to flavour black tea and honey, and its essential oils extracted for aromatherapy uses. It makes sense that this member of the mint family also lends a refreshing hand to drinks as simple as a martini or as appropriate as lemonade.

Lavender Lemonade

• 5 cups water
• 1 1/2 cups sugar
• 12 stems fresh lavender
• 2 1/4 cups lemon juice

Boil 2 1/2 cups of water with the sugar. Add the lavender stems and remove from heat and cover until cool. Remove the lavender stems and pass through a sieve if necessary. Add remaining 2 1/2 cups water and the lemon juice. Serve in Collins glasses over ice and garnish with a lavender flower, if desired.

Add 1 oz. vodka or gin to each glass for a delicious spiked version.

Lavender can be found in bulk online at www.bulkfoods.com.

Elderflower

Nothing makes us want to cut the crusts off our sandwiches like the flavour of elderflower. Unmistakably British, elderflower presse is extracted from the delicate flowers of the elder tree and concentrated into a sweetened cordial. It’s available at most major grocery stores and also comes in a soda version — perfect for picnics or as a companion to Sauvignon Blanc or Pinot Grigio in a spritzer. The flavour of elderflower is sweet, but maintains a tartness with hints of lime zest and gooseberry.

Elderflower Spritzer

• 1/2 oz. Elderflower Presse to 2 oz club soda (or 2 1/2 oz Elderflower Soda)
• 2 oz chilled Sauvignon Blanc or Pinot Grigio

Combine ingredients in a wine glass filled with ice. Stir gently and garnish with an edible flower or sprig of mint.

Rosewater

Rosewater is a flavour that sends a jolt through your body, it’s so unique and regal it immediately conjures up images of vaulted rooms with stained glass. Created as a byproduct of the perfume industry, rosewater is used extensively in Asian and Middle Eastern cuisine, in particular, desserts. Rosewater is a relatively powerful flavour and has an equally alluring aroma. You can find it at most bakery supply stores or Middle Eastern food purveyors.

Rosewater Melon Martini

• Splash of rosewater
• 2 oz. watermelon vodka
• Dash of orange bitters

Combine ingredients in a cocktail shaker filled with ice, shake and strain into a chilled martini glass and garnish with a rose petal.

First published at CanadianLiving.com