From Nowruz and Holi to Passover and Easter, as the weather warms up and the flowers begin to bloom, springtime is when so many cultures celebrate the season with vibrant colors and fresh flavors. But how about some festive cocktails?! An annual vine that perfectly captures the essence of spring is Nasturtium – and it’s currently taking over my garden. The easy to grow plant is completely edible, from the flowers to the leaves and is packed full of flavor and beneficial vitamins and minerals. The peppery and slightly spicy taste pairs well with a variety of ingredients. For years the flowers have been a go-to for garnish, but there are several other ways you can incorporate nasturtiums, like pesto, butters, even into bread. To up your happy hour game here are two Nasturtium cocktail recipes to try; one savory, one sweet, but both delicious.
Nasturtium Dirty Martini
For the savory cocktail, a twist on the Dirty Martini. The Martini is as classic as cocktails get. Most people have had one, and any good bar can make one. This version lends itself well to the existing botanical flavors of gin by taking it further and infusing it with Nasturtium leaves, then adding the expected Dolin dry vermouth and surprising you with briny pickled mustard seeds to make it dirty. Pickled mustard seeds are an exciting pantry ingredient for jazzing up many dishes. The little round seeds stay intact throughout the cooking process, so every single orb is a delightful flavor bomb in your mouth.
While Martinis are typically stirred (as with most spirit-forward cocktails that don’t incorporate citrus), the Dirty Martini is somewhat of an outlier. Though it can be made with either technique, many bartenders prefer to shake this cocktail to allow for the ingredients to better integrate, and for the denser brine to mix more thoroughly with the less-dense vodka or gin. The added dilution from shaking also helps to soften the drink’s saltier profile and open up subtler flavors.
Nasturtium Dirty Martini
Serving: 1
INGREDIENTS
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- 2 oz. nasturtium-infused gin*
- ½ oz. Dolin dry Vermouth
- 1 ½ oz. brine from pickled mustard seeds**
- Garnish with ¼ teaspoon of pickled mustard seeds flating on a naturtium leaf
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DIRECTIONS
1. Add the infused gin, mustard seed brine, and vermouth, into a tall cocktail glass for stirring OR in a cocktail shaker for shaking. It’s fully your preference… we actually prefer shaking.
Stir or shake with ice so the ingredients become very cold. Cold is key, and the ice will subtly dilute the cocktail.
3. Strain into a chilled glass
4. Spoon a small amount of pickled mustard seeds onto a nasturtium leaf and rest on top of cocktail to garnish and serve.
*Nasturtium-infused gin
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- 1 oz. nasturtium leaves
- 750 milliliters bottle of gin
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DIRECTIONS
Blend ingredients together and taste for spiciness. You can add a few more nasturtium leaves for a bit more bite. Strain through a fine strainer or cheese cloth. Liquid should be clear and bright.
**Pickled Mustard Seeds
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- 1 cup yellow mustard seeds, rinsed and drained
- 1 1/2 cups apple cider or white wine vinegar
- 1 teaspoon kosher salt
- 2 tablespoons honey
- 1/3 cup white wine vinegar
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DIRECTIONS
1. Place the drained mustard seeds in a medium, non-reactive saucepan and add the vinegar and salt. Allow the seeds to soak uncovered at room temperature for at least 1 hour.
2. Add the honey to the hydrated seeds and move the saucepan to the stovetop. Over medium heat, bring the mixture to a simmer and stir it with a wooden spoon. Cook it for about 20 minutes.
3. Remove the mustard from the heat and allow to cool at room temperature for about 1 hour. The mixture will become thicker and denser as it cools.
4. Stir in 1/3 cup white wine vinegar to thin the mixture and freshen its flavor. Check the seasoning and add more salt, honey, if you like.
5. Serve immediately or keep refrigerated in a glass jar for up to 6 months.
Nasturtium Gimlet
For the sweet cocktail, a floral take on the classic gimlet – with only 3 ingredients – it’s an easy cocktail to master and it’s just as easy to drink! The nasturtium simple syrup adds a soft floral flavor and a pretty color to the cocktail. The syrup’s color will depend on the color of your petals. Also, try any leftover syrup drizzled on fresh fruit or add to sparkling water for a quick spritz.
Nasturtium Gimlet
Serving: 1
INGREDIENTS
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- 1 ½ oz. nasturtium infused gin*
- 1 tbsp nasturtium flower simple syrup***
- ¾ oz. lemon juice (lime juice works too)
- Garnish with nasturtium flower
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DIRECTIONS
1. Pour gin, simple syrup, and lemon juice into a cocktail shaker.
2. Fill the shaker about three quarters full of ice and add the lid.
3. Shake for 20 seconds to properly chill and dilute.
4. Strain into chilled glass and garnish with flower.***Nasturtium Simple Syrup
Servings: 10
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- 1 cup nasturtium flower petals
- 1 cup sugar (white granulated is find here)
- 1 cup water
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DIRECTIONS
1. Tear the floral petals off of the stem and the base of the flower. Stick with one color of petal for a more vibrant result. Remove petals from the green base and use only the petals or your syrup will turn green.
2. Pulse petals and sugar in a food processor until well combined.
3. Combine 1 cup of water and sugar/petal mixture to a pan. Stir over medium heat until sugar dissolves.
4. Through a fine mesh strainer, pour the liquid to remove the bits of petal.
5. Cool to room temperature before pouring into a lidded container. Syrup will keep for about 1-2 months in the fridge.So, whether you’re celebrating the arrival of spring or just looking for a refreshing and flavorful cocktail, nasturtiums are a great ingredient to incorporate. With their bright colors and unique flavor profile, they are a great addition to any festive celebration.
Cheers to spring!
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