A monthly cocktail recipe from your Tizz & Tonic Team
Since we are cocktail enthusiasts (enjoying responsibly of course and never at the sewing machines) and have our studio located in an old cocktail lounge we thought it would be very fitting to share with you some of our go-to-cocktails. Some of these we particularly love to enjoy after a long day of undie making.
So, every month we will bring you a simple, enjoyable recipe. It’s a great way to discover new and old style cocktails and diversify your mental library of drinks. This will surely come in handy next time you're stirring up something delicious for your favourite people. We try to keep each cocktail selection basic since most home bars are not going to have all the necessary ingredients. And because we are just the right amount of fancy.
Cocktail Of the Month: Floral Limo
Spring has sprung and what more reason to raise a glass to longer and warmer days. I must say that we usually avoid drinking brightly-colored colored blue, pink and purple cocktails; those candy-like colours are often a clear indicator that a cocktail would be a syrupy, sugary smack to the taste-buds (if you do want that see the grasshopper cocktail, we recommend as a dessert) but we couldn't pass up an delightful looking violet drink plus we know some magic to make a cocktail with all the colour and not so much sugar, so here it is.
Prized for their vivid color and subtle flavor, butterfly pea flowers come from a plant that is common to Southeast Asian countries. The tea made from butterfly pea flowers has been brewed for centuries but has only recently been introduced to tea drinkers on a more global scale. Butterfly pea flower tea gains its distinctive tint from the deep blue color of the petals. One of the secret powers of the tea is the fact that the liquid changes color based on the pH level of the substance added to it, for instance, adding lemon juice will turn it purple!
Other non-toxic/edible flowers that offer more than just a garnish are:
Elderflowers: both the berries and the flowers of the elder plant have been used for medicine for thousands of years. Elderflowers have a floral sweet note with a hint of vanilla.
Cornflowers: also called “bachelor buttons”, they taste like cucumber or fresh raw green veggies. With a neutral flavour, cornflower really is the most versatile edible flower.
Nasturtiums: these peppery flowers come in red, orange, yellow, and pink.
Mix fresh flowers into your cocktail or freeze whole small flowers into ice cubes for a pretty addition to your beverage.
- 4-6 butterfly pea flowers
- 2 parts vodka
- ¼ cup lemon juice
- ¼ cup simple syrup
- Optional Tonic Water
How to Prepare
Muddle butterfly pea flowers and lemon juice in half of a cocktail shaker until juice becomes purple. Add the remaining ingredients and shake, add some ice and shake again.
Strain out the flowers and pour into a glass and if desired add a float of tonic water. Garnish with edible flowers or use flowered ice cubes.