How I love this time right before Spring, just as I am ready to tantrum against winter! I am delighted by the first blooming branches, the first peridot leaves and stems bursting from the sodden ground. Suddenly, I am dreaming of tulips nodding, lilacs perfuming and petals swirling. This pairing is one that will make Spring bloom for you right now! Enjoy!
WHAT YOU’LL NEED
For the simple syrup:
- 1 ½ cups sugar
- 1 cup water
- ¼ cup borage
- For the cocktail:
- 1 ½ ounces gin
- ½ ounce borage simple syrup
- 3 slices cucumber
- 1 slice lemon
- Soda water
- ½ ounce crƒ¨me de violette
- Borage and pansies, for garnish
HOW TO MAKE IT
Combine all ingredients for the syrup in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow borage to steep. Let cool and strain. Add gin, simple syrup, cucumber and lemon to the base of a cocktail shaker and muddle. Add ice and shake well. Strain into a glass filled with ice and top with a splash of soda water. Finish with crĬme de violette, allowing it to settle at the bottom of the glass. Garnish with borage and pansy flowers to serve.
Image/Recipe Source: Anthropologie Blog March 2015
Pair this with
Language of Flowers by Vanessa Diffenbaugh
A delightful, heart breaking, unique love story that is rife with flowers and all that they can say and mean.