Some of my favorite ideas begin as simple experiments.
This week, I wanted to create a new flavor infusion with bright citrus and soft lavender, balanced with my (one of my favorite) Angostura bitter sugar. I infused the oranges, lavender & bitters with vodka, then added orange-mango juice before freezing the mixture to test the flexibility and uniqueness of the flavor.
I was very happy with the results.
I scooped the frozen mixture into dessert glasses, garnished it with orange slices and sprigs of lavender, then finished it with a sprinkle of our gourmet bitters sugar.
I’ve always loved using our gourmet sugars to rim cocktail glasses, but this experiment reminded me that ingredients often have more than one purpose. The sugar added a delicate crunch that added to the texture of the frozen dessert. It was one of those unexpected discoveries that makes testing so much fun.
One of my favorite ways to enjoy our cocktail infusions is by adding just a splash to a glass of champagne or crisp white wine.
Because the infusions keep so well in the refrigerator, they’re an easy way to add subtle botanical flavor long after the infusion has been made.
This new citrus and lavender infusion has quickly become one of my favorite combinations, but it still needs one thing.
The perfect name.
That’s often how product development works. The flavor comes first. The experience follows. Then, eventually, the name appears and suddenly everything feels complete. I think that this will become one flavor in a new upcoming “bloom” series that features different herbal combinations.
For now, it’s still a work in progress.
And honestly, that’s one of my favorite parts of the creative process.