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Recipe Detail Page
Blooming Violet
Spring 2015
In a cocktail shaker filled with ice, combine 2 tbsp (30 mL) Violet Syrup (recipe follows), ½ oz Luxardo Maraschino Liqueur, 1 tbsp (15 mL) lemon juice, a ¼-inch-thick (5‑mm) slice of ginger, and 1½ oz vodka. Shake sharply and strain into a coupe or Martini glass, garnish with sweet violets.
Makes 1 drink
Makes about 2 cups (500 mL)
VIOLET SYRUP
Place 3 cups (750 mL) loosely packed violet flowers, trimmed of all stems and leaves, in a medium stainless steel bowl. Pour 1 cup (250 mL) boiling water over and stir gently to wilt and submerge flowers. Cover with cling wrap and let stand for 1 day. Bring a medium pot of water to a boil over medium heat. Remove cling wrap from violet mixture and place over pot. Add 1 cup (250 mL) superfine sugar and gently stir until sugar is dissolved. Strain syrup through a fine mesh sieve, discard violets, cover, and refrigerate until chilled. Syrup will keep for 1 week.
Makes about 2 cups (500 mL)
