ORIGINAL SPIRITS: THE HEARTBREAKER Monday, October 10, 2011
Our new champagne cocktail is inspired by ingredients from Italy, France and even the island continent of Australia.
We start with a shot of the floral liqueur Esprit de June, which is made from the essences of the small white flowers that grow on the vines of various grape varietals in France’s Cognac region.
These flowers bloom but once a year and for a few days only each June, and are so delicate that they must be picked, at harvesting, by hand. What results is a finely balanced liqueur with notes of pear, strawberry, cherry and raspberry.
To this we then add three drops of chamomile-and-citrus-flavored Bitterman’s Boston Bittahs, which we top off with Ginevra and Olivia Casa’s Secco Bubbles, an old-style Italian prosecco, first bottled in 2010.
For a rather elegant finishing touch, we then drop into your flute one hibiscus flower from Australia’s Wild Hibiscus Flower Company, which will then slowly blossom among the bubbles.
When you finish, eat the flower, and savor the taste it takes from its marination.