A Cocktail with Edible Flowers Inspired by Pantone's Color of the Year
March 9, 2018
Food & Drinks
Purple was my favorite color when I was ten, but now? Not so much. So when I heard Pantone's color of the year was Ultraviolet, I wasn't popping the bubbly or anything. BUT, I will surely be try this gorgeous cocktail from Little Bitte Cocktails. Featuring edible blooms from Weatherlow Florals, the ten-year-old in me is jumping for joy and the 32-year-old is ready for this beautiful boozy concoction captured by Erin McGinn. Purple never looked so pretty!
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From Phoebe Poole of Weatherlow Florals... If you're looking to dress up your cocktails, and your garden, poppies are a wonderful candidate for both uses. The edible petals add a punch of color to mixed drinks. Some of our favorites are peony poppies, whose huge ruffled blooms come in many shades, including pale rose and deep violet. Simply pull individual petals off of the flower head and place them upright in your cocktail for a beautiful fan effect. You can also cut the large petals into strips for a confetti effect! If you leave some flowers in the garden to go to seed, they'll reward you with new plants the following spring.

From Willa Van Nostrand of Little Bitte Cocktails... I love using color for inspiration when I’m designing a new cocktail recipe. The success of a drink is based on the aesthetic of the cocktail as much as its flavor profile. We taste color and flavor with our eyes as much as our tongues/palate. Once I/you/we have color in mind, I/you/we have a specific lens to think about the spectrum of ingredients that can go into the cocktail. The deep velvety tones of black currant juice pop next to the ultraviolet purples radiating from the center of the fringed Black Swan Poppies. We throw in flirty pink, coral and red blossoms complement the shades of purple - it’s next to the warmer tones of red, pink and purple that we can truly appreciate the saturation and depth of the ultraviolet purple.

Once I nail down the flavor profile the cocktail recipe, I can start having fun with the pairing the garnish. These poppies are the perfect floral complement to our tart fruity spritz. Ultraviolet is such a magical hue. One of the best ways to incorporate it into a design is to capture it in its natural form through edible blossoms and fresh fruit. Lucky for us, there are a number of edible flowers out there (in addition to these Black Swan Poppies) that exude ultraviolet tones; flowering mint, certain basil varieties, and edibles in the violet family like Pansies and Johnny Jump-ups. Make sure you know where your edible blossoms come from and only eat those that have not been treated with pesticides. The sparkling wine lifts the tart fruity notes of the black currant and the delicate fresh floral aroma of the poppies.

 

The Ultraviolet Spritz


1 1/2 oz Vodka (we used Tito's)
¾ oz Black Currant juice
1/2 oz fresh pressed lemon
1/4 oz Crème de Violette (We used Giffard )

Preparation: Pour liquid ingredients in a bar tin and fill with ice. Shake vigorously for 10 seconds, pour into a chilled cocktail glass and top with dry sparkling wine and garnish with poppies. For a non- alcoholic version, Willa created La Violetta...

 

La Violetta


1 ounce black currant juice
1 oz violet honey syrup*
1 oz fresh lemon juice
Top with sparkling water
Garnish with black swan poppies or seasonal edible blossoms
Preparation: Add black currant juice, honey, lemon juice and ice to a bar tin, shake vigorously for 10 seconds and strain into a stemmed glass. Top with sparkling water and edible blossoms. Violet Honey syrup*
3 cups wild violets
1. 5 cups distilled water
1. 5 cup honey
3 drops lemon juice

Pick and de-stem 3 cups fresh wild violets. Place in a mason jar and and pour distilled boiling water over them, cool, lightly cover and steep at room temperature for 24 hours. Fine strain liquid into a double boiler on the stove to warm the liquid, and whisk in the honey. Caution! Do not boil the syrup, you’ll lose the purple color.*Remove from heat and add a few drops of lemon juice to temper the color. If your solution is more blue than purple, add a little more lemon juice. Cool the liquid and pour into a clean bottle or mason jar. Refrigerate for up to 2 weeks.
Vendor Credits
LC
Recipe and Cocktail Styling
Little Bitte Cocktails
WF
Flowers (Grown, Harvested, and Designed)
Weatherlow Florals