Calendula Flower AKA Marigold (50g)

Calendula Flowers are used to infuse floral notes into gin, and work well in frozen in ice cubes to make that summer cocktail so much more atttractive.

R70.00 VAT Incl.

Here is another great recipe from www.flaweless.com

GIN MARIGOLD COCKTAIL

INGREDIENTS

1 Liter bottle of Gin, London Dry style

3 tablespoons dried marigold flowers, a.k.a. calendula tea leaves

2 3/4 cups Saint Germain, elderflower liquor

2 3/4 cups Lemonade

Dry Sparkling Wine like Brut Champagne, Cava or Prosecco; 1 ounce per cocktail

Rosemary sprig and lemon wheel, for garnish

METHOD - TO INFUSE

  1. In a large pitcher combine gin and marigold leaves. Cover and let sit, at room temperature, for 24 hours.

  2. Strain leaves from gin. Discard leaves; reserve gin.

METHOD - TO BATCH 22 COCKTAILS

  1. In a large beverage dispenser, combine, gin, saint germain and lemonade

  2. Fill a cocktail shaker 2/3rds full of ice

  3. Pour 3 ounces of batch over the ice, close the shaker and shake vigorously until the outside of your shaker is frosty; about 30 seconds.

  4. Fill a highball or Collins glass with fresh ice

  5. Strain shaken mixture into the glass

  6. Top with 1 ounce of sparkling wine and, using a long bar spoon, gently “pull” the base of the cocktail up through the bubbles

  7. Garnish with a lemon wheel “skewered” by a sprig of rosemary

Additional information

Weight .075 kg
Dimensions 25 × 15 × 4 cm

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.