28 Mar How to Make an ‘Early Bloomer’ Cocktail
In winter we have hot toddies (and Candied Apples!) and in summer we have mint juleps — but what about those brisk yet sweet-smelling days in between? Enter the Early Bloomer. It’s a cocktail we came up with, one that’s crisp, green and floral, with some added savory warmth.
For one drink, you’ll need:
– 2 oz. aquavit
– 1/2 oz. St. Germain
– 1 dash Chartreuse bitters (or splash of Chartruese)
– 1 rounded teaspoon of orange marmalade
– 1 pinch of sage, lightly bruised
– the juice of 1/2 lime
– 1 shaker full of ice
– 1 splash of club soda
– fresh organic edible flowers (for ice); we got ours from Suzie’s Farm in San Diego.
Freeze edible flowers in an ice tray (boil and cool distilled water for clear ice) the night before. Large scotch cubes are best.
Mix aquavit, St. Germain, Chartreuse, marmalade, sage and lime in a cocktail shaker full of ice. Shake vigorously. Pour over edible flower ice cube, add soda and insert sage for garnish.
Or check out the video below, in which C shows you how to make it!
Got a garden party coming up? Stay tuned for our complete, printable menu of springtime-inspired cocktails.