As we’re all set to welcome the New Year, how about adding in some excitement and zing by concocting floral cocktails? Well…edible flowers are the focus this season and are increasingly used in soups, salads, appetizers, mains and desserts. So how can cocktails be left behind in this floral mania? Agreed it’s frosty December and fresh blossoms are hard to lay our hands on. But with a zest to innovate, bartenders are leaving no stone unturned and are scanning closets for flower syrups and floral teas to craft out a bouquet of enticingly giddy cocktails.
Mixologist Om Prakash Singh from Kazè Bar and Kitchen, an upscale destination in Bangalore for Japanese and pan-Asian cuisine, reveals his inspiration behind a cocktail called ‘’Elevated Flower’’. Containing gin, hibiscus tea and elevated flower syrup, this cocktail can take you to a new high this New Year. “Hibiscus tea was my inspiration behind this cocktail. Hibiscus tea has been known to prevent hypertension, lower blood pressure, reduce blood sugar levels, keep your liver healthy, help with depression, aid digestion and it is rich in Vitamin C and has laxative properties. Hibiscus is therefore called as an elevated flower.”
60 ml gin
30 ml hibiscus tea
15 ml elevated flower syrup
15 ml lime
4 dashes – bitter
Mix the ingredients. Give a good shake. Serve with an orchid to provide an elegant touch.