For the Holidays: Tasty Tipples with Flower Essences

It is hard to deny that some of the jovial holiday spirit is influenced in part by, you got it, spirits. Tasty tipples have been enjoying a renaissance among the holiday party set. And late December is the mixologist’s time of year.

Though the terms mixology and mixologist became trendy about a decade ago, they were in popular usage in the late 1800s. Washington, DC-based writer, Reid Mitenbuler writes explains in Serious Eats: “I thought “mixologist of tipulars” was pretty good until I came across a copy of The Montana Post from 1866, which upped the ante by using the expression “mixologists of fluid excitements.” After that, most papers simplified the term down to just “mixologist.” The Daily Los Angeles Herald from 1879 went so far as to list it “among the different and odd occupations” that city residents were submitting to the government register. Alongside the man who listed himself as a ‘mixologist,’ other residents listed occupations that included ‘smoker,’ ‘general buzzer,’ and ‘roustabout.'” (Read his full article here:

Today’s bartenders have revived all kinds of classic cocktails. For tasty tipples think Sidecar, Whiskey Sour, Cosmopolitan, Tom Collins…and if it’s the right time of day, your mouth might just start to water. Replace the juice in these drinks with a splash of Blossom Water and you might just be jumping on a new trend. Phil Lempert, the SupermarketGuru, calls Blossom Water Plum Jasmine “a great cocktail mixer.” Time to try it!

But you won’t find the flowering up of our most beloved classic cocktails in Jerry Thomas’ 1862 of Bartender’s Guide How to Mix Drinks, Or the Bon-Vivant’s Companion, so we thought we’d post some recipes here:

Blossom Water Sidecar
1 Tablespoon superfine sugar
1 Lemon Wedge
3 Tablespoons Cognac
2 Tablespoons Cointreau
2-3 Tablespoons Blossom Water Plum Jasmine

Preparation: Chill your favorite martini glass, run a lemon wedge around its edge, lightly coat this lemony goodness with superfine sugar. Combine Cognac, Cointreau, and Blossom Water in a cocktail shaker filled with ice. Shake for 30 seconds. Strain into your prepared glass. Garnish with lemon. Sip and smile.

Blossom Water Tom Collins
2 Ounces Gin
1 Ounce Blossom Water Lemon Rose
Dash Superfine Sugar
3 Ounces Club Soda
1 Maraschino Cherry
1 Orange Slice

Preparation: Mix the gin, Blossom Water, and sugar in a cocktail shaker half-filled with ice. Strain into a tall ice-filled glass. Top with club soda. Garnish with cherry and orange slice.

Blossom Water Cosmo
1 Cup Vodka
1 Tablespoon Triple Sec
2 Tablespoons Blossom Water Pomegranate Geranium
Splash Fresh Lime Juice

Preparation: Combine all ingredients in a cocktail shaker filled with ice. Strain into a martini glass. Garnish with lime zest.

Writes Robert Messenger in The Cocktail Renaissance published in the 8/3/09 edition of The Weekly Standard: “The cocktail is a lovely simple thing: a mixture of spirits and flavorings that whets the appetite, pleases the eye, and stimulates the mind. It is one of our conspicuous contributions to cultured living, up there with the Great American Songbook and the tuxedo.”

Happy Holidays


Image Credit:
Ralph Daily
(no changes made)