Monday, October 8, 2012
Cocktail Wednesdays: Wild Flower
It has turned colder here, and on Wednesday, I broke out the Woodford bourbon for a more spicy and warm cocktail. Flowers were a bit of a theme for the night, since I also fried up some cheese-stuffed squash blossoms for dinner, so I ended up selecting Wild Flower for the night's cocktail.
1 oz Gin
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Bourbon
1 ds Angostura Bitters
Stir with ice, strain into a large snifter.
The verdict: This drink was an interesting progression of flavors. Rather than appearing all at once, we felt that taste began with the gin, them moved to the bourbon, and finished with an elderflower aftertaste. One of our guests was particularly fond, and I liked it, but Scott was not much of a fan. He said he preferred the other elderflower drinks we had tried.
Our friends brought over something else for us to try - a special limited edition mead from their excursion to the B. Nektar Meadery. The brand is made in Ferndale, MI, just outside of Detroit, and we had a great time at their anniversary festival last year. This particular mead - Cherry Chipotle - is quite unusual, as they added cherry juice to the honey before fermentation, and steeped it in chipotle peppers after fermentation. As the bottle recommended, we paired it with a chocolate cake, and it was a lovely, smokey, spicy combination. I felt that it tasted more like a spicy cherry wine than a mead.