Flower Cocktail
An introduction to the aspects of health preservation and wellness, the flower cocktail. The editor will provide a detailed explanation for you.
Flowers have always been a common ingredient in international culinary art. Imagine dried lavender petals blended into Provencal herbal cuisine, or rose water-infused rice pudding in Iran, how captivating it would be. However, recently, flower blends and fragrant petals have moved out of the kitchen and into the background of bars, where their subtle flavors, like their beautiful appearance, are creating a unique charm.
The flower cocktail惊艳s the crowd in bars
As autumn arrives, in the gauzy dusk, gentle stereophonic music plays, and mixologists are not adorning intricate daisy necklaces, they are immersed in the taste of floral cocktails, which can even make the most serious and solemn guests blush.
Red sunflower petals and cucumber slices soaked in gin, the syrup made from dried lavender mixed with mint gives the Mojito cocktail a touch of Provencal aroma. The hissing sound of champagne bubbles calms down when it meets the wild elderflower liqueur.
“People realize that edible flowers and flavored wine mixed into cocktails taste great.” said Junya Melino. He is a mixologist and consultant at a modern restaurant in Manhattan, who created a cocktail called “Joyful Rose” made from fragrant rum, rose syrup, and crushed rose petals, “This is a new discovery for many people; they didn't expect such an interesting combination and flavor.”
Merchants importing flowers from abroad, such as Australian hibiscus (G-Y), and manufacturers of flavored wine containing violet and elderflower, are stepping up their product promotions in the United States. Mixologists have also started adding crushed petals of lavender, rosemary, or thyme to syrups.
Some people also slice fresh edible flowers, release floral oils, or let them float in ice cubes as decorations. For many, this trend is a copy of the farm-to-table movement for local food. If it tastes good on the plate, it must also be satisfying when mixed with gin and ice in a glass.
“People can enjoy more good products now.” said Suke Betty, the former manager of the bar at the Cyrus restaurant in California, who created an eclectic wine list using local seasonal ingredients, “Once you start to appreciate the flavor of flowers in a real cocktail, you won't want to go back to eating sliced fruit.”
The above () introduces the complete content of the floral cocktail, have the green plant enthusiasts understood?