For TABLE Magazine‘s spring launch party at The Oaklander in Pittsburgh, the hotel’s French-inspired restaurant and bar Spirits & Tales created three specialty cocktails influenced by the season. The following Wild Blossom cocktail leans on pea flower infused gin, giving the mixed drink a beautiful dark purple hue that can be enjoyed long after springtime. (Did someone say spooky season cocktail?)
Pea flower refers to the flowers of the pea plant, which come in a variety of colors such as pink, purple, blue, and white. These flowers are not only beautiful but also edible, with a slightly sweet taste. It is commonly used in culinary dishes such as salads and as a natural food coloring for desserts and drinks.
Wild Blossom Cocktail Recipe
INGREDIENTS
2 oz pea flower infused gin
1 oz coconut simple syrup
1/2 oz lime juice
Top with soda water
Pieces of cucumber
Garnish with mint and cucumber peal
INSTRUCTIONS
Add the infused gin, simple syrup, and lime juice to a mixing glass filled with ice and stir until well-chilled. Top with soda water and cucumber, garnish with mint and cucumber peal.
Recipe by Amnelis Cruz, Restaurant Supervisor and Mixologist at Spirits & Tales / Dave Bryce / Styling by Keith Recker
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