Vegetarian and Vegan recipes...that meat eaters will appreciate as well!
Sunday, July 3, 2011
Wild Iris Martini
Sometimes I just need to go for a walk by myself to unwind. My favorite place to go for a stroll and get lost in my thoughts is through the woods, or on a path filled with lots of lovely vegetation. It is a time when I don't have to do anything but think and walk, just enjoying my surroundings and forget about the cares and demands of the day. I was on such a walk when I came across some irises. I am sure at some point they had been planted by someone, as they are not a wild flower, but these appeared to be the way they were randomly among the other plants in the woods. I guess even irises need a little freedom sometimes and not be confined to fenced in landscaped yards...sort of the way I like to be alone on my walks and get away from noise, distractions and demands of any sort.
The wild irises inspired a cocktail that I made tonight, a refreshing gin base with fresh blueberries, a hint of lemon and floral lavander. It's color was every bit as lovely as the iris itself, and the flavor was refreshingly floral with a hint of tartness from the lemon and sweetness from the berries. The gin itself had a nice herbal note, which reminded me of nature and my walks through the woods. Here is the recipe if you would like to enjoy something wonderfully refreshing!
Wild Iris Martini (gin with blueberry, lemon and lavander)Serves 1
1/3 cup fresh organic blueberries
4-6 large ice cubes
1 1/2 oz lavander agave syrup*
4 oz Gin
1 1/2 oz fresh organic lemon juice
In a martini shaker, muddle the berries with the ice, crushing them until they are in small pieces. Add the lavander syrup, gin, and lemon juice, place top on shaker, and shake until well blended. Pour through a strainer into a chilled martini glass, adding a few fresh berries to your glass and a lemon slice for garnish and serve!
1/4 cup agave nectar
1/4 cup boiling water
2 Tbsp dried lavander flowers
Combine all ingredients in a clean jar, and mix well. Cover and let sit for at least a day in the fridge to infuse, or up to a month.