They say the only thing lovelier than spring’s bloom is the season’s buds garnishing a cocktail… (ok, we said that!). To mark spring’s equinox and the much-anticipated thaw getting underway, our inner mixologist has set to crafting cocktails with a flowery twist. So far, we’ve discovered the fragrant appeal of a marigold-infused French 75, and the sweet combination bachelor’s button and gin. This week’s blossom-topped potion blends crème de violette with the cucumber-esque notes of borage and minty pansies.
What you’ll need
For the simple syrup:
- 1 1/2 cups sugar
- 1 cup water
- 1/4 cup borage
For the cocktail:
- 1 1/2 ounces gin
- 1/2 ounce borage simple syrup
- 3 slices cucumber
- 1 slice lemon
- Soda water
- 1/2 ounce crème de violette
- Borage and pansies, for garnish
How it’s made
- Combine all ingredients for the syrup in a small saucepan and bring to a boil over medium heat, stirring occasionally.
- Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow borage to steep. Let cool and strain.
- Add gin, simple syrup, cucumber and lemon to the base of a cocktail shaker and muddle. Add ice and shake well.
- Strain into a glass filled with ice and top with a splash of soda water. Finish with crème de violette, allowing it to settle at the bottom of the glass.
- Garnish with borage and pansy flowers to serve.