Skip to main content

Borage Sparklers, Both Boozy and Not


This is a cocktail delight straight out of the garden, a sparkling cocktail that features borage in a syrup and in the beautiful ice cubes.

Borage is an annual herb that boasts stunning star-shaped blue flowers. Both the flowers and young leaves taste like cucumber. In this sparkling borage cocktail, a homemade borage syrup is paired with other light herbal flavors. I prefer herbal gins and used one from Venus Spirits in Santa Cruz for this libation. Make the syrup ahead of time for an easy cocktail hour.

Ingredients

Borage Syrup

  • 1 C water
  • 1 C organic granulated sugar
  • 1/2 C borage (young leaves and flowers)

Borage Ice Cubes

  • borage flowers
  • water


Cocktail

  • 1-1/2 ounce gin
  • 3/4 ounce Chartreuse
  • 3/4 ounce borage syrup 
  • sparking water, as needed
  • Also needed: ice, cocktail strainer

Procedure

Borage Ice Cubes
Place flowers in a silicone or other ice cube tray. Fill the hollows halfway up with water. Drop a borage flower on top. Let freeze for 30 minutes, then pour more water over the flower. Let freeze until set.


Borage Syrup
Put the sugar and water into a saucepan and simmer over medium heat till the sugar is completely dissolved. Add blossom to the syrup and let cool. Reserve the syrup till you’re ready to make the sparklers.

Cocktail
Place ice in a cocktail shaker. Pour in all ingredients and shake for 15 seconds. Strain into a serving glass. Garnish with borage ice cubes.


Non-Boozy Sparkler
Place borage ice cubes in a glass. Fill 3/4 of the way with sparkling water. Add borage syrup to taste. Serve immediately. Cheers!


Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa