How to make a Blenheim Bouquet cocktail, courtesy of Penhaligon's. Named for their 1902 fragrance Blenheim Bouquet, of course: "a bracing mix of citrus oils, spices and woods".
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I normally dislike cocktails (because of how sweet they are) but I can use one of that right now.
I must add – I am wearing SIP’s Trapeze today. I find the use of mint in their scents insanely addictive.
It does sound like a really nice summer drink, no?
Vodka and Prosecco (or any really dry bubbly) = my most favorite combo. You can go as simple as add some lemon/lime juice and mint (if you don’t like it sweet), or orange juice and pomegranate juice with a spoonful of pomegranate seeds.
Yum.
What were the alcoholic beverages? I could not make out what she was saying?
And who the heck has pink peppercorn syrup?
I think it was vodka, and she said it very quickly in the beginning.
But adding: not me! I don’t have the lavender syrup either. But here is the recipe:
A generous 40 ml of 42 Below Vodka;
■20 ml of fresh lemon juice;
■2 bar spoons of lavender syrup;
■1 bar spoon of tarragon syrup;
■1/ 2 bar spoon of cracked pink peppercorn syrup (or a few crushed pink peppercorns)
■A liberal top up of Prosecco;
■Garnish with slapped mint and lemon oil (from zest)!
(1 bar spoon = 5ml)
To make a flavoured syrup is surprisingly simple. Just add your flavouring (fresh tarragon, lavender flowers or crushed pink peppercorns) to equal amounts of sugar and water, bring to the boil over a medium heat until the sugar is dissolved and leave to cool. Then strain the syrup and decant into a lovely glass bottle! It will keep for a week or so.
This sounds wonderful! I love aromatic cocktails. If anybody is wondering how much of the flavouring to add to the water/sugar mix, this recipe for black peppercorn syrup (which works wonderfully) from Chow.com might help:
http://www.chow.com/recipes/13431-black-peppercorn-syrup
Thanks!
This seems like a futzy drink with all those syrups, but there is an easier way. Instead of one drink at a time, make up a larger batch (leave out the bubbly of choice) and keep in fridge. Then when you want a lovely cocktail in the evening you can pour out the measured amount and top with fresh bubbles. i’ve done this with other drinks of this type and this summer a batch of ginger martinis are all ready waiting in my fridge!!