Category: St Germain

The Flower Power Cocktail

No, I’m not getting out my love beads and turning all peace, love and mung beans on you but I have been inspired by all things floral this week and I made you an amazing cocktail which is a veritable flowerbomb of flavour! (And not even the slightest hint of Parfait Amour).

Flower Power CocktailSpring has sprung in Melbourne which means it’s constantly windy,  all the better to spread pollen all over the place, so I’m sneezing constantly.  We’re also having bizarre weather changes….Seriously WTF Melbourne?  From 27 to 13 in one day?  We’re living in crazy times!

IMG_20141013_212105

 On a happier note, the sun has been shining more frequently, we’ve had a couple of gorgeous warm days, I did twilight yoga in the park the other night and the garden is growing like crazy.  Back at Easter we planted the front garden – I was going for a Mediteranean look so we have an olive tree, rosemary, thyme and lots of lovely lavender.  We have a couple of dark pink ones:

Pink Lavender
Pink Lavender

 As well as the more traditional purple ones:

Purple Lavender
Purple Lavender

Then my mum brought over these gorgeous roses from her garden:

2014-10-13_09-23-39

 So in between the sneezes, it really has been all about the flowers. And they have inspired a fabulous cocktail, called the Flower Power.  It’s really a trashed up Lavender Lemonade, and you know what?  I can get pretty damn trashy!!!!  I was almost tempted to call this one the snowball, because once it got started it took on a life of it’s own. 

So here is the entire evolution of the Flower Power Cocktail.

The Spark – Flower Power Coctail v1

 The lavender in the garden got me thinking about a recipe I read ages ago on Thug Kitchen (which is an awesome blog) for Lavender Lemonade.  Which you can find here:

Lavender Lemonade

And it’s a great recipe.

You could just make this and live happily ever after.  It’s nice, it’s refreshing and they are very, very funny people. But you know, with all due respect to Thug Kitchen…it’s not nearly trashy enough for this girl!

Lavender Lemonade Ingredients
Lavender Lemonade Ingredients

 

Enter the Flower Power Cocktail v2.

Flower Power Cocktail v2 – A Kiss From A Rose

I had some gorgeous dried rosebuds bought to make my Persian recipes for book club (coming soon) and thought that they would be a nice addition. 

They were.

The mixture will start to turn colour after about 15-20 minutes.  For the best flavour, let the petals steep for at least an hour, I left mine overnight. An added bonus is that during the steeping your kitchen will smell like a garden

The Lavender and Rose Lemonade was really good.  And a gorgeous pink!  Very girly and perfect for sipping on a sunny afternoon. 

Kissed By A Rose - Lavender and Rose Lemonade
Kissed By A Rose – Lavender and Rose Lemonade

 

But you know what?  Sometimes this  girl needs a little bit o’ booze mixed in with her flowers and citrus…so enter version 3…

Flower Power Cocktail v3 – The Crackling Rosie

So if you take your Lavender and Rose Lemonade and add a little hit of a florally gin like Hendricks you have a very pleasant cocktail.  Still very girly and whilst you could sip it all afternoon it does have a little ginny kick to it. 

Flower Power v3 - The Crackling Rosie
Flower Power v3 – The Crackling Rosie

But you want more.  I know you do.

So, without further ado…..

The Flower Power Cocktail

So far, we have been topping our lemonade or our cocktails up with a little sparkling water.

For the true Flower Power Cocktail, use the lemonade mix straight. 

Add your half nip, or hell, a whole nip of Hendricks.  Top with St Germain Elderflower Liqueur.

Oh baby, oh yeah! 

A couple of these and you’ll feel like you’re in San Francisco with flowers in your hair!

The Flower Power Cocktail
The Flower Power Cocktail

 Gilding The Lily – The Flower Power Cocktail Bling

 If you really want to trash up your Flower Power Cocktail you can add some flower petal ice cubes and make some lavender sugar to rim your cocktail glass. If you make the ice cubes use big trays to make them.  My ice cubes were kind of small and it was a hot day so I ended up with a couple of mouthfuls of petals.  Which is not great tastewise and even worse if you’re trying to look all classy and have to keep spitting out lavender buds!

Flower Power Bling
Flower Power Bling

Have a great week.  And live wild, flower child!

 

Signature 1 Vintage Valentine Quick as Wink2
 

The Flower Power Cocktail

The Flower Power Cocktail

Ingredients

    Cocktail
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 cups of just boiled water
  • 1 tbsp lavender buds
  • 1 tbsp rose petals
  • 1/2 cup sugar - or more more to taste
  • Soda or sparkling water
  • 4x 20mls Hendricks (or other florally gin) (only for the Crackling Rosie or the The Flower Power)
  • 4x 10 mls St Germain Elderflower Liqueur (only for The Flower Power)
  • Floral Icecubes
  • 1 tbsp flower petals or small edible flowers
  • Boiled Water
  • Lavender Sugar
  • 1 tbsp Lavender buds
  • 1/2 cup sugar
  • Orange Blossom Water / Rose Water / Lemon Juice

Instructions

    Cocktail
  • Place the lavender buds, rose petals, lemon and sugar in a heat proof jug.
  • Bang them about a bit with the end of a wooden spoon to release the oils.
  • Pour in the just boiled water
  • Stir until the sugar dissolves.
  • Leave 1 hour to overnight to steep in fridge.
  • When ready to serve, add the juice of 2 lemons to the jug.
  • Taste for sweetness, you may want to add more sugar or lemon to adjust to your taste.
  • Strain.
  • Fill your glasses about a third of the way with the lavender and rose lemonade.
  • For the Lemonade
  • Top with soda water.
  • For the Crackling Rosie
  • Add a shot of gin into the glass before the soda water.
  • Stir.
  • For the Flower Power
  • Rim the glass with lavender sugar
  • Add floral icecubes
  • Pour in the gin
  • Pour in the lemonade
  • Top with St Germain
  • Floral Icecubes
  • The petals or flowers will float so for best results you need to use a layering process.
  • Place the petals or flower into ice cube trays.
  • Fill with water to half way.
  • Freeze.
  • Once frozen top with more water to fill so the petals or flowers are totally covered.
  • Lavender Sugar
  • Place the lavender buds in a mortar and pestle.
  • Add the sugar and grind together until the flowers break up and the sugar becomes very fine. Taste. If not strong enough keep going or add more flowers.
  • There will be a lot of the sugar left over. Use in baking or make more cocktails!
  • To rim the glass, soak a cotton ball in orange flower water, rose water, lemon juice or even the lemonade.
  • Run the cotton ball along the rim of the glass to moisten.
  • Roll the rim of the glass in the sugar mixture.
http://www.retrofoodformoderntimes.com/2014/10/15/flower-power-cocktail/

B is for Baby Bundt, Bacon & Bay and Blonde Bombshells

B is also for Bozo, Blog and Birthday.

Quadruple Chocolate Baby Bundt
Quadruple Chocolate Baby Bundt

As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?

So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet.  See what I did?  Second year, second letter? 

You’d think I planned it. 

Maybe you should keep thinking that….I”m all for anything that makes me look better!!!

So anyway, it’s my birthday so let’s get this party started.  And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!

Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple. 

First Course – The Birthday Blonde Bombshell

It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether.  We would move from cocktails to fingerfood to dessert.  

Blonde Bombshell

Wow!!!  I think I may have found my Parfait Amour drink of choice.  This was lovely!!!  Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought! 

Second Course – Bay Wrapped Bacon and Prunes

Bay Wrapped Prunes in Bacon3
Bay Wrapped Prunes in Bacon3

This is basically a take on a Devils on Horseback.  But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.

Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana.  For about a week.  Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.  

Bay Wrapped Prunes in Bacon
Bay Wrapped Prunes in Bacon

 I barely even know what that means.

Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.

  I served it them with some more of the strawberry habenero sauce.  And the saltiness was a great foil to the sweetness of the Blonde Bombshell.

 

Bay Wrapped Prunes in Bacon2
Bay Wrapped Prunes in Bacon2

Delicious!

But now to the piece de resistance. The dessert.

So….what’s better than a triple chocolate baby bundt? 

A QUADRUPLE chocolate baby bundt. 

And what’s better than a quadruple chocolate Baby Bundt? 

A Quadruple Chocolate Chilli Baby Bundt!

Third Course – Quadruple Chocolate Chilli Baby Bundt

So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix.  That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce.  OMG, I thought this was the best thing ever…so, so good.  The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch.  Basically, this was me on a plate!!!!

Chocolate Chilli Cupcake with A Chilli Toffee Shard
Chocolate Chilli Cupcake with A Chilli Toffee Shard

 Gahhh….so how do you top that?  

Well, I found this recipe  for a cake called a Tyroler in a Delicious Magazine and I had a little play with it.  And came up with the the Quadruple Chocolate Chilli Baby Bundt.   I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!

Quadruple Chocolate Baby Bundt 5
Quadruple Chocolate Baby Bundt 5

This was really good.  Then again, how could it not be? 

It had quadruple chocolate. 

And a touch of chilli. 

And walnuts. 

And rum soaked sultanas. 

And did I mention quadruple chocolate?

Quadruple Chocolate Baby Bundt3
Quadruple Chocolate Baby Bundt3

So, it may have been belated but worth the wait because these were all awesome!!!!

I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.

Hope you all have a fabulous week!!!!

(Recipes below)

Signature 1 Vintage Valentine Quick as Wink2

Blonde Bombshell
Serves 1
A delicious cocktail, perfect for a celebration.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1/2 ounce Parfait Amour
  2. 1/2 ounce St Germain Elderflower Liqueur
  3. Sparkling Wine, preferably pink, definitely chilled
Instructions
  1. Pour the Parfait Amour into a chilled champagne flute.
  2. Add the Elderflower Liqueur.
  3. Top with the sparkling wine.
Adapted from completecocktails.com
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Bay Wrapped Prunes In Bacon
Serves 5
A delicious salty, sweet, spicy modern take on a classic canape
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Prep Time
20 min
Cook Time
8 min
Prep Time
20 min
Cook Time
8 min
Ingredients
  1. 10 rashers of streaky bacon
  2. 20 prunes
  3. 20 bay leaves, fresh if at all possible.
  4. Strawberry Habanero sauce or condiment of your choice (optional)
  5. 20 toothpicks
  6. Strawberry Habanero sauce or condiment of your choice to serve
Instructions
  1. Preheat grill to 150°C.
  2. Lightly smear each rasher of bacon with some strawberry habanero sauce.
  3. Cut each rasher in half.
  4. Wrap each half rasher around a prune.
  5. Wrap a bay leaf around this.
  6. Secure with a toothpick.
  7. Repeat 19 times.
  8. Grill until bacon gets crispy.
  9. Serve with more strawberry habanero sauce.
Adapted from Delicious Magazine, January 2003
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Quadruple Chocolate Chilli Baby Bundts
Serves 4
A gorgeous Baby Bundy with quadruple chocolate and a slight chilli kick
Write a review
Print
Prep Time
1 hr
Cook Time
45 min
Prep Time
1 hr
Cook Time
45 min
For the Cake
  1. 1/2 quantity Spice Peddler Mexican Chocolate Chilli Mix
  2. 1 tsp cinnamon
  3. 100g sultanas
  4. 2 tbsp rum
  5. 3 eggs
  6. 200g butter, very soft
  7. 100g dark chocolate chips
  8. 2 tbsp walnuts
For the Dark Chocolate Ganache
  1. 100g dark chocolate
  2. 2 tbsp cream
For the White Chocolate Ganache
  1. 100g White Chocolate
  2. 3 tbsp cream
Instructions
  1. Preheat the oven to 180°C.
  2. Grease 2 Baby Bundt pans with melted butter.
  3. Chill, then lightly dust with flour, shaking off any excess.
  4. Soak the sultanas in rum.
  5. Place butter, eggs and cake mix into the bowl of an electric mixer and beat until well combined.
  6. Stir through chocolate chips, sultanas and any rum remaining in the bowl.
  7. Pour into the prepared cake pans and cook on the lower shelf of the oven for 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool slightly in pan, then turn out onto a cooling rack.
  8. Chop and toast the walnuts.
For the Dark Chocolate Ganache
  1. Melt the dark chocolate and the cream over a double boiler.
  2. Cool then pour over cake.
For the White Chocolate Drizzle
  1. Melt the white chocolate and cream over a double boiler.
  2. Cool.
  3. Drizzle over the cake.
  4. Sprinkle the chopped walnuts over the top.
  5. ENJOY!
Adapted from Delicious Magazine, August 2011
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 
 
 

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