Cocktails and Flowers

Bouquets on Valentine’s Day are nice—even expected—but they’re a little ho-hum. Here’s a new and very romantic way to give your loved one flowers. These designer cocktails are created by Danielle Tatarin, owner-mixologist, of Wild Hibiscus Flower Company in Vancouver, Canada.

Mandarin Bloom

1/2 oz Cointreau
1/4 oz Hibiscus Syrup
4 peeled mandarin pieces
Squeeze Lime
Dash Angostura Bitters
4 oz Champagne
Wild Hibiscus Flower

Shake all ingredients on ice with the exception of the soda, hibiscus flower and pear spear. Strain over crushed ice in a champaign glass and top with a splash of soda. Stuff a hibiscus flower with a long pear spear and place on the side of glass to garnish.

Pear Spear: Cut a piece of fresh pear lengthwise about 3” long by 1/2” wide.

Embrace

2 oz Pinky Vodka
2 oz Pear Nectar
1/4 oz Hibiscus Syrup
1/4 oz Fresh Lime Juice
2 Basil Leaves
Splash Soda Water
Wild Hibiscus Flower
Pear Spear

Shake all ingredients on ice with the exception of the soda, hibiscus flower and pear spear. Strain over crushed ice in a martini glass and top with a splash of soda. Stuff a Hibiscus Flower with a long pear spear then place on the side of glass to garnish.

Voulez-Vous

1 1/2 oz Tanqueray 10 Gin
1/2 oz Taylor Fladgate White Port
3/4 oz Fresh Pink Grapefruit Juice
1/4 oz Wild Hibiscus Syrup
Wild Hibiscus Flower
Pink Peppercorn and Sugar Mixture

Shake first four ingredients on ice and strain into martini glass rimmed with pink peppercorn and sugar. Garnish with wild hibiscus flower and flamed grapefruit zest.

Visit www.designercocktail.com.

Photos by Alfonso Arnold www.alfonsoarnold.com.

Edited by Patricia D. Sherman

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