Yep, you read that right. I did say the word Vodka. I said it loud and proud because this is the first time I’ve been really excited to use Vodka in a drink. (It’s also the first time I’ve used Saké in a drink but more about that later.)
If you know me IRL, you know I’m always like, “Vodka, what’s the point? Where’s the Gin?” Honestly, what got me even considering using Vodka in this drink is cause my friend Chris at Bearded Lady said that he’d been asked to create a Vodka drink for the spring menu. I took it as a challenge to myself.
The inspiration for Flower Flower was to use as many flower flavoured liqueurs/spirits/bitters in my Home Bar as possible while still creating something drinkable and delicious. This was an EXTREMELY difficult challenge and it took me around five tries and a whole lot of “going back to the drawing board”. There are a lot of small amounts in this drink and there is also the aforementioned Rose Tea infused Vodka.
If you haven’t tried Tulsi herbal teas from India, you haven’t lived. They are definitely the best bagged herbal teas I’ve ever tasted and I always have the Sweet Rose tea at home. I had thought of putting the Sweet Rose with Gin but after my conversation with Chris, decided this was a good time to use that bottle of Tito’s I keep around for emergencies*.
Rose Tea infused Vodka
- 4 bags of Tulsi Sweet Rose Tea (or your favourite Rose Tea)
- 300 ml Tito’s Vodka (I always do infusions in ml, it’s just easier)
- Fine strainer
Rip those tea bags open and let tea steep loosely in the Vodka for 30 mins. (Cover with plastic wrap or seal ur jar) Fine strain into bottle. Smell the deliciousness, taste the glory.
*The emergencies being when someone asks for something with Vodka and I don’t have to panic.
Now, remember, I said this took like five times to get right, it wasn’t until I opened the fridge and saw that bottle of Yoshinogawa Winter Warrior Saké that the drink all came together.This sake is dry, floral, fruity, a bit sweet and wonderful. I’m always looking for ways to dry out a drink when using multiple liqueurs and in this case, saké was it.
Flower Flower smells like an English Garden, is dry enough on the tongue for serious cocktail drinkers and is perfect for spring. The colour of the drink actually reminds me of a Rose stem. It also features my new BFF Carpano Dry. Enjoy!
- 1 1/2 oz Rose Tea infused Tito’s Vodka
- 1 oz Yoshinogawa Winter Warrior Junmai Ginjo Saké
- 1 oz Carpano Dry Vermouth
- 1 tsp Chartreuse Jaune
- 1 tsp St-Germain
- 1 tsp Crème de Violette
- 1/2 tsp Orange Flower Water
- 1 dash Bar Keep Lavender Bitters
Garnish: Grapefruit peel rose
Combine ingredients over ice and stir until proper dilution has been achieved. Strain into coupe. Express Grapefruit peel and swirl into a Rose.
Happy spring to you all!
Thanks to the Baddish Group for the wonderful bottle of Carpano Dry Vermouth!
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