PHOOLING AROUND IN THE BAR
Bar artists tell us how to stir up flower-infused concoctions that are too pretty to drink
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.