After a hard day’s work, a friend wanted a refreshing drink. Tired of trying seasonal fruit-based mixtures or lime and sweetener spiked potions, he requested the bartender to mix something new and stuns visually.
The result was a martini topped ith rose petals. Soothed by the first drink, he requested something similar, and promptly came another martini, this time exuding jasmine aroma.
The bartender, while keeping all the ingredients same, used the new elixir in cocktails: edible flowers. Flowery drinks are the latest fad in bars. Mixologist Nitin Tiwari says people no longer drink to get sloshed; they want to open up their taste buds to new experiences. This has made bartenders, the world over, get creative with ingredients and mixes.
“Rose petals, marigolds, nasturtium, orchids work beautifully as garnish; hibiscus, lavender and jasmine work for their fragrances. A regular vodka or gin gets a summery spin with the refreshing taste and aroma of flowers. They are a sensory treat appealing to taste buds, nose and eyes alike,” he explains.
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