mixology
April 19, 2023
The “Flower Mixology” invades the counters of the main international cocktail bars dbecoming a real global trend where bartenders challenge each other with flowers, petals and floral essences to create the most spectacular and spring-like drinks: the hashtag #garnishgame has in fact already exceeded 3 million contents on TikTok, many of which feature the worldwide hit soundtrack “Flowers” by Miley Cyrus. Even Martha Stewart, the famous American television presenter, famous for her cooking programs recently spoke about it, underlining the importance of petals and flowers combined with the decoration of cocktails.
These ingredients have always been used in the art of mixology thanks to their qualities of appearance, taste, texture and aroma that best match the flavors of the spirits used, allowing bartenders to dare and experiment with the most extravagant combinations: “Edible petals and flowers give a unique complexity to the flavor of the cocktail and, thanks to their fragrance, complete the drink by offering a new experience of taste and pleasantness. They are also very versatile: they can be used with neutral spirits such as vodka, but they can also be combined with more aromatic ones such as gin”he claims Alessia Bigolindrink setter of Anthology by Mavolo, the spin off of Mavolo Beverages specialized in the import and distribution of premium and ultra-premium beverages exclusively for Italy.
The spirit advocate and the company specializing in the distribution of drinks, liqueurs and spirits have reworked the recipe of the historic “Bee’s Knees” with a signature cocktail based on Gin Melifera, lemon, honey and a garnish of immortelle that play subtle balances to give the drink a surprising aromatic complexity. A historical legend accompanies the “Bee’s Knees” since it had become the official cocktail of prohibition: at the time, in fact, the gin was produced in a homemade and artisanal way and it was customary to combine ingredients such as citrus fruits and honey to cover the strong smell of alcohol for don’t get caught.
The art of garnishing cocktails dates back to the 19th century, when famous mixologists made flamboyant presentations by filling cobblers and juleps with chunks of fruit or lighting flaming orange peels. Inedible ornaments came after Prohibition with the advent of the tiki craze: paper umbrellas, swizzle sticks and doohickeys with the most unusual shapes have transformed rum and vodka blends into colorful trendy drinks.
Subsequently, the olive in the Martini and the cherry in the Manhattan were also joined by flowers and petals: first as simple garnishes and, subsequently, as key ingredients capable of making them stand out by adding a touch of colour, character and style. The aesthetic impact, in fact, is only one aspect of the way flowers and petals can help enrich and complete the cocktail: Since then, garnishes have gone from simple finishing touches to key ingredients in many drinks, making them stand out by adding a pop of colour, character and flair. It is, in fact, possible to use them through infusions, syrups, tinctures and fermentations that allow you to transform and preserve spring scents in various uses in modern mixology.
“In the past it was just a matter of putting the drink in a glass and tasting it, no attention was paid to the aromas and aesthetics: now people have changed their way of approaching cocktails looking for a complete experience that involves all the senses seen that by now, thanks also to image social networks, the presentation has become as important as the mixing of the drink”, always says Alessia Bigolin.
Roses, lavender, chamomile, violets, hibiscus and marigolds are some types of edible flowers that are used for cocktail decorations and are edible, therefore they do not contain toxic substances. Used as floral garnishes they add a delicate touch to cocktails, providing a contrast of color and image capable of making the flavor and fragrance of the drink stand out more.
Together with the Anthology by Mavolo drink setter Alessia Bigolin, let’s find out which are the 8 cocktails to sip to celebrate spring:
BEE’S KNEES
5cl Gin Melifera
2 cl lemon juice
1.5 cl honey water
An immortelle flower as a garnish
AVIATION COCKTAIL
4 cl Deux Frerés
1.5 cl fresh squeezed lemon juice
1.5 cl maraschino
1 cl purple and smoke liqueur Dennis Zoppi line
FRENCH 75
6 cl Jeeper Grand Assemblage Champagne
3cl Gin Soero
1.5 cl fresh lemon juice
1.5 cl of sugar syrup
CHERRY BLOSSOM
3,5 cl Tequila Silver Don Ramon
3cl lime juice
3 cl grapefruit juice
0.75 of grenadine
Slice of grapefruit or maraschino cherry for garnish
salt
MEZCAL PINEAPPLE SOUR
4.5cl Noble Coyote Espadin
1.5 cl fresh pineapple juice
2 cl lemon juice
2 cl Don Ramon agave syrup
1 egg white
THE GARDEN ROSE
8cl The HAKUTO Gin
3 cl rose sugar syrup
5 cl fresh lemon juice
5 slices of cucumber
A pinch of soda
BRAMBLE
5cl Saneha Gin
2.5 cl fresh lemon juice
1.25 cl sugar syrup
1,5 cl Crème de Mûre
MARGARITA IBA
5 cl Tequila Don Ramon Plata 100% Agave
2cl Triple Sec
1 cl fresh lime juice
TAGS: MAVOLO BEVERAGES, BARTENDER, ALESSIA BIGOLIN