Welcome back to Season 2 of Jen’s Cocktail Creations!
This week, we’re diving into the beautiful world of floral cocktails. Get ready to elevate your mixology game with the delicate flavors and aromas of spring blooms!
In this episode, you’ll discover:
- The Jubilee '79: Jen shares a taste of New Orleans with her unique bourbon cocktail recipe, featuring toasted coconut, blood orange, and a touch of rosé cava. (Find the full recipe below!)
- Why Floral Cocktails? We explore the science behind why flowers and alcohol are a match made in mixology heaven, focusing on terpenes, esters, and phenols.
- Choosing Your Blooms: Learn how to select the right flowers for your cocktails based on taste, aroma, visuals, and seasonal availability.
- Infusion Magic: We break down two easy methods for infusing floral flavors: simple syrups and spirit infusions.
- Garnish with Flair: Elevate your cocktails with edible flowers, herbs, and fruits for an extra burst of flavor and visual appeal.
- Three Floral Cocktail Recipes to Try:
Recipes:
Jubilee '79
Serves: 2
Ingredients:
- 4 oz toasted coconut-infused Elijah Craig Bourbon
- 2 oz fresh squeezed blood orange juice
- 1 oz fresh squeezed lemon juice
- 1 oz toasted coconut syrup
- 2 dashes Angostura bitters
- Rosé cava to top (or your favorite sparkling wine)
Method:
Infused Bourbon:
- Pour 1 bottle of bourbon into a quart jar.
- Add 2 cups toasted coconut flakes.
- Put in the freezer and let sit for 1-2 weeks. Strain when ready to use.
Toasted Coconut Syrup:
- Mix 1/2 cup each of sugar & water.
- Add up to a cup of toasted coconut.
- Heat to dissolve water. Let steep. Strain.
Cocktail Assembly:
- Shake all ingredients except cava with ice to chill.
- Strain over ice into rocks glasses.
- Top each with 2 oz float of cava.
- Garnish with a blood orange slice.
Let’s Connect!
We want to see your floral cocktail creations! Tag us on social media using #jenscocktailcreations and share your masterpieces.
Until next time, happy mixing! 🍹
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