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
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
In a large pitcher combine gin and marigold leaves. Cover and let sit, at room temperature, for 24 hours.
Strain leaves from gin. Discard leaves; reserve gin.
METHOD - TO BATCH 22 COCKTAILS
In a large beverage dispenser, combine, gin, saint germain and lemonade
Fill a cocktail shaker 2/3rds full of ice
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.
Fill a highball or Collins glass with fresh ice
Strain shaken mixture into the glass
Top with 1 ounce of sparkling wine and, using a long bar spoon, gently “pull” the base of the cocktail up through the bubbles
Garnish with a lemon wheel “skewered” by a sprig of rosemary
|Dimensions||25 × 15 × 4 cm|
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