PHOOLING AROUND IN THE BAR

Bar artists tell us how to stir up flower-in­fused con­coc­tions that are too pretty to drink

Hindustan Times (Patna) - Live - - Lifestyle - Ab­hi­nav Verma ab­hi­nav. verma@ hin­dus­tan­times. com

Move over ed­i­ble flower recipes. The lat­est trend in town brings you drinks spruced with flow­ers that are too pretty to drink. From el­der­flower to laven­der, bar artists in the city are team­ing up their de­li­cious cre­ations with ex­otic flow­ers to present a re­fresh­ing drink with un­usual melange of flavours and fra­grances. When cooked, the taste and the aroma of the flow­ers are gen­er­ally lost, but not in the case of cock­tails. When added to drinks, flow­ers en­hance the fra­grance and also add on to the flavour. “Flow­ers team best with neu­tral spir­its such as Vodka. But you can also pair them with aro­mat­ics such as Gin,” says mixol­o­gist DK. Bev­er­age con­sul­tant Anuj Sehrawat sug­gests us­ing fresh flow­ers to keep the fra­grance in­tact. “Also, plac­ing a flower at the cen­ter of the drink will add an el­e­ment of sur­prise to to it,” he says.

So put on the Pina Co­lada song by Ru­pert Holmes even as you rel­ish these flo­ral de­lights.

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