Boozy Botanicals: The Kitty Cat Cocktail
Lots of liquors have floral notes that bring booze and botanicals together, but there's a more direct way to get from garden to glass. At Urban Farmer restaurant in Portland, Oregon, bartender Josue Moreno adds flower power to his Kitty Cat cocktail with candied rose petals.
"I wanted a drink that would bring a blooming garden to mind through peach flavors and the floral essence of a rose," Moreno says. "Candying the rose petals gives them an extra edibility and sweetness, and it allows them to float in the glass instead of act solely as a garnish."
1.5 ounces Ciroc peach
1 ounce peach puree
.5 ounce honey serum (3 parts honey to 1 part hot water)
.5 ounce lemon juice
.5 ounce lime juice
Splash of Champagne
Candied rose petals*
Combine first five ingredients in a shaker with ice and mix. Fill highball glass and add a Champagne floater on top and 3 candied rose petals.
Candied rose petals
Fresh rose petals
4 egg whites
2 cups sugar
Dip each petal into the egg whites and then dip in a bowl of sugar. Lay petals on a sheet tray to dry.