I have a thing for nasturtiums. Like, a real, serious thing for nasturtiums. They are one of the most underrated garden lovelies; easy to grow, gorgeous, and edible? I mean, come on. COME ON. It doesn’t hurt that they come in such tangy, eyeball-bursting colors, either.
So yeah. Let’s make a cocktail with them, shall we?
What you’ll need:
- 1.5 oz. of homemade vanilla-peppercorn vodka (see recipe below)
- 2 fresh ‘stursh blossoms, rinsed and petaled (discard the center of the flower and the stem)
- 1 tablespoon simple syrup
- .5 oz. fresh lemon juice
- .5 oz. elderflower liqueur
- 1 fresh nasturtium blossom for garnish (and if you want to be super adorable, a large nasturtium leaf as a coaster)
To make Vanilla-Peppercorn infused vodka:
Split one vanilla bean in half, and drop it into a quart-sized mason jar. Add a teaspoon of dried peppercorns (I used a mixed variety), and then fill the jar with vodka (we love Tito’s). Cap jar tightly, and store in a cool, dark place for about a week. Shake it every now and again, and check the fragrance. Once it seems fragrant-y enough to you, strain the vanilla bean and peppercorn bits from the mixture (bear in mind that the vanilla will turn the vodka brownish. Don’t be scurrd).
To make one adult beverage:
In the bottom of a shaker, muddle your nasturtium petals for a moment–just until the fragrance hits you. Next, add your vodka, simple syrup, lemon juice, and elderflower liqueur. Add ice and shake vigorously for about 30 seconds. Strain over ice into a lowball glass, and garnish with a nasturtium blossom and a lurking chicken or two.