DIY Crème de Violette

Spring is here and so is the first wave of fresh ingredients.

Homemade violet liqueur can be made right now and for the next week or two in Ontario. 

But don't do it!

This might look tempting but you should not make this recipe.

If you live in a part of the world where you can purchase violet liqueur or even a violet syrup, do that. 

Seriously, this is one for the folks in Ontario or other places in the world where it isn't available for purchase. It is insane to try to collect eleventy hundred pounds of flowers to make a cup of liqueur. But for people who love it and aren't able to buy it, this is one way to get the flavour at home. You can also buy candied or dry violets, the rest of the recipe will remain the same.

I've been waiting a year to post this after having missed the violets last year by a week. Then it almost happened again. A while a ago I wrote about having a friend that gifts me amazing things from her garden. This time it was a huge whack of fresh violets, that she spent a day picking and delivered right to my door. I then set about ruining them. I spent the rest of the week feeling terrible that I wasted my friend's time and effort and trying to figure out how to get more violets.

I was wavering between giving up and giving in to theft, my neighborhood is full of violets right now. Every garden and lawn seemed to have them but mine, until today. This morning a patch bloomed on the far side of the house and I set to work gathering the flowers and carefully removing them from their stems. (I also have my eye on the all of the fruit blossoms around and I'm not yet fully resolved to stay within my moral boundaries...)



The violet petals need to be preserved in vodka right away to protect the flavour and freshness. After they steep, an equal part of simple syrup is added and that's it. It is actually a very simple recipe, it's the timing and delicate care of the flowers that is somewhat tricky.

If you're unsure because you've never had it, ask yourself this; Do you like Thrills gum? If like me you are compelled to purchase it every time you see it because you can never get it enough, then this will be worth it. If you are among those to whom violet chicle tastes like soap, perhaps you'll want to try this week's cocktail without any Violette or substitute with a floral liqueur you prefer, something like the elderflower in St. Germain. I hold no judgement for the haters. If you asked me to make a liqueur with lavender, I might die. Just the thought of it makes my stomach churn and my head ache. Use ingredients and flavours you like, as you would when you're cooking, you'll have a much higher rate of success.

The Porter
1 1/2 oz gin
1/4 oz Creme de Violette*
1/4 oz Maraschino liqueur
1/2 oz fresh lemon juice
1/2 oz egg white

Method
Add all ingredients to shaker, fill 3/4 with cracked ice. Shake vigorously for no less than 30 seconds. Stain into chilled Coupette. Garnish with fresh violets or a cherry.

This cocktail is only a slight variation on a classic gin cocktail the Aviation.
I've added some egg white for texture and switched out the cherry garnish in favour of fresh violets. 




DIY Creme de Violette
2 C violet petals, no stems
1/2 C vodka, 40% abv or above
1/2 C simple syrup

Method
Place petals in mason jar add vodka. Infuse for 8 hours. Add cool simple syrup, tighten lid, turn gently a few times. Let rest in fridge for 72 hours. Strain and return to jar, store in fridge.  






Do you love a product that you just can't get where you live? Leave it in the comments and I might just be able to help you DIY.

FUZZY NAVEL REDUX

Don't worry no one knows you're reading this and that you secretly love a Fuzzy Navel, how you long to be able to drink one in public without the shame. The fond memories of a high school dance and the mickey of peach schnapps you drank with an OJ chaser are fading and you need that sweet nectar to revive them.

Or, perhaps you have not so pleasant memories of a swirling gymnasium and every time you smell artificial peach you still feel a little ill.

That's alright, I'm here to help.

I added the twig garnish because I know you liked a Fuzzy Navel just as much at a bush party.

Let's update this "classic", give it the makeover it deserves and the redux you need in order to erase/revive the queasy/happy memories.


Of all of the good things that grow in Ontario, by far my absolute favorite are peaches. I'm working on a batch of peach liqueur, but until it's ready let's just use some fresh, ripe peaches. If you do not have fresh peaches, (maybe you're reading this in December, or perhaps in Russia) any tree ripe, stone fruit would be worth a try with this recipe.

The basket was full, but then liqueur, garnishes and a cobbler happened 

I admit to this drink being a bit more involved but I still think it's something you can make at home. It's worth it to be able to reclaim a drink you once loved. Oranges and peaches aren't very likely bedfellows, both preferring very different growing conditions. To that end I've used fresh peach but opted for an orange liqueur. The aged rum is good for adding a round, sweeter palate without contributing extra sugar.

This might serve as a moment to perform a little taste test. Pour yourself 1/4 oz white rum and 1/4 oz of aged rum. Any two you like or have. Place one drop of water in each glass. Nose (smell) one and try first to notice familiar scents. Then taste it and try to notice familiar flavours. Have a  plain cracker and some water and repeat with the second.

Use this opportunity for your first spirit tasting

What did you smell? What did you taste? Were you able to detect any differences in the two? Did one seem sweeter than the other?

Use this technique as a starting point for tasting and comparing spirits. It doesn't have to be two rums, it could be two gins or two completely different spirits. You'll start to create scent memories that will help you discern what you're drinking and guide your future choices. Like this updated version of a Fuzzy Navel that will hopefully bring you back just far enough to the happy place when you're still at the dance, Blind Melon is playing and you ARE a tap dancing bumble bee.

Special bonus for weekly readers, it's not pink!

The '94
1 oz rum (El Dorado 6yr Deluxe Silver)
1 oz triple sec 40% (Grand Marnier)
1/2 oz fresh lemon juice
1/4 C ripe peach, roughly chopped
1 tsp (bar spoon) honey
dash angostura orange bitters
splash soda


Method
In a shaker combine all ingredients, stir to dissolve honey. Fill 2/3 with ice. Shake for 15- 20 seconds. Double strain into an old fashioned glass filled with cracked ice, splash with soda. Garnish with orange zest and fresh peach slice.






The peach garnish in the photo has been bruleéd. Also pictured in the garnish is a twig swizzle stick. I foraged this, stripped the bark, washed and dried it before using it in my drink. 
Fresh peaches and a regular pick or swizzle will be perfectly fine...please don't burn or poison yourself, ever, especially not for a drink garnish.

I'd love to hear about your Fuzzy memories, leave a comment below.

DIY Strawberry Cordial

Dear California,

We thank you for your efforts in supplying us, year round with clam shells filled with strawberry shaped fruit. 
While lacking somewhat (all together) in flavour, they do look lovely. 
We regret to inform you that due to an overwhelmingly abundant supply of sweet, summer flavour, in our local berries, we will not be requiring your services during the months of June and July. 

However, despite the insane toll on the environment, we'll be sure to contact you in the fall when our supply has dried up again.

Sorry,

Ontario


Even if you're not in Ontario, hopefully there are some equally amazing strawberries to be found in your town. You might be wondering what this has to do with cocktails? In the spirit of the Garden to Glass movement, it's time to take advantage of the season and start stocking ingredients for your home bar...

Clearly, my jar from last year, was around just long enough...

Strawberry Cordial
3 C strawberries (hulled & quartered)
2 C Vodka 40% or above
1 1/2 C sugar
3/4 C water
1 tbsp lemon zest
2 tsp fresh lemon juice

Method
In a large glass bowl crush strawberries and sugar, let stand for 2-3 hrs. Pour contents into 1 L mason jar, add remaining ingredients. Close lid tightly and refrigerate or cold cellar for 48 hrs, turning occasionally.
Strain through fine mesh or cheesecloth, reserving only the liquid. Place in clean jar, let stand in refrigerator or cold cellar for 1 week to 1 month, strain again.
This will keep almost indefinitely if stored in a cool dark place.

Have you ever made your own cordial or liqueurs?  Do you live somewhere that can only get imported berries? Let me know!