• Heidi Chaya

Mother's Day Redbud Martini

Happy almost-Mother's Day! Let's raise a glass to the mother figures in our lives.


Here in Virginia, the redbuds are wrapping up their spring show... so let's eat them! Did you know their flowers and seed pods are edible?! Redbuds are actually a legume, and the flowers have a bright flavor that's reminiscent of both a spring pea and fresh citrus. Today our glasses are graced by this gorgeous Redbud Martini, featuring edible (or rather, drinkable) redbud blossoms and grape-distilled Pressed Gin from Dida's Distillery. A redbud simple syrup and a hint of dry vermouth play up the fruitiness of tomato in this unique riff.



Ingredients:

- 0.5 oz of redbud simple syrup, recipe follows (or substitute elderberry syrup)

- 1 oz Bloody Brilliant

- 1 oz Dida’s Pressed Gin

- A splash of dry vermouth

- Edible flowers and citrus peel for garnish


Method:

Chill your martini glass by storing it in the fridge or filling it with ice until it's frosty on the outside. In a cocktail shaker, combine the redbud syrup, bloody Mary mix, gin, and vermouth. Stir until well combined, and strain into your chilled glass. Float edible blossoms on top or garnish with citrus peel. Best enjoyed outside.


Redbud Simple Syrup:

- Redbud flowers, cleaned

- 0.5 cups water

- 0.5 cups sugar

- 1 Tbl lemon juice


Pick a bunch of flowers! Separate out the stems and any debris or little bug friends. We picked about an ounce. If you'd like, you can submerge them in a water bath for a couple of minutes to make sure they're clean.


Combine the water and sugar in a saucepan. Heat over medium heat and stir until the sugar is fully dissolved. Add the flowers and lemon juice and stir to combine. Remove from heat, cover, and set the pan somewhere out of the way to steep for a couple of hours. Once it's come down to room temperature, strain into a glass jar and store in the fridge. It'll keep thickening as it cools.

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