Bloom Boom blissful Botanical Cocktails
Zingy Lavender Martini
Serves 1
- Fill a cocktail shake with ice
- Add 15ml (1 tbsp) lemon juice, 45ml (3 tbsp) Bombay Sapphire gin and 15ml (1 tbsp) lavender syrup and shake well.
- Strain into a martini glass and garnish with a lavender sprig.
Cooking tips
Make lavender syrup by reducing equal parts sugar and water with 10m1 (2 tsp) dried lavender. Leave to chill.
Minty Pomegranate Crush
Serves 2
- Combine 90ml vodka, 6 mint leaves, 30ml (2 tbsp) cranberry juice, 30ml (2 tbsp) rose-water, 30ml (2 tbsp) Cointreau and 10ml (2 tsp) gently crushed pomegranate seeds.
- Stir well and pour into glasses filled with ice.
Rosemary Lemonade
Serves 4
- Combine 375ml (1 1/2 cups) water and 375ml (1 1/2 cups) sugar in a saucepan.
- Bring to the boil for 3 minutes.
- Remove from the heat and stir in 375ml (1 1/2 cups) lemon juice, the grated rind of 1 lemon and 2 sprigs of rosemary.
- Refrigerate until very cold and strain.
- To serve, mix 1/3 lemon syrup with 2/3 water or soda.
Blooming Tea Punch
Serves 4
- Combine 750ml (3 cups) cold blooming tea (buds included) with 125ml (1/2 cup) white rum.
- Add 60ml (1/4 cup) peach schnapps and 125ml (1/2 cup) soda water in a large glass pitcher and chill.
Cooking Tips
Blooming tea, available from specialist tea shops, comes in the form of tight, dried flower buds that open in hot water.
Lemon Basil Margarita
Serves 1
- Muddle 4 lemon wedges, 6 basil leaves and 30ml (2 tbsp) gold tequila.
- Add to a cocktail shaker with 15ml (1 tbsp) Grand Marnier and 30ml (2 tbsp) limoncello (optional).
- Shake well, strain and serve.
Text by Ingrid Casson. Photos By Graeme Borchers. Taken from the October 09 edition of Food and Home
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