Can you tell I’ve got Spring fever? Wednesday I posted about pea shoots, which are practically bits of edible Springtime and now I’ve got Springtime in a glass.
Last year I made a cocktail called The Aviation. Today, it’s the Boulevard cocktail. The main ingredient in that 1930’s era libation is Crème de Violette. So I’m guessing you still have a bottle of that around, unless you’ve been flying high with your head in a violet cloud. Violets have been a flavoring in candies and scenting soaps and sachets for decades. In fact, candied violets are practically the national candy for Spain. Actual violets are a sure sign of Spring and are usually one of the first flowers to poke through the sloppy remnants of Winter.
Violets have a somewhat unearthly light, yet heady, aroma that can be associated with soaps if not handled sparingly. But in the right hands, the violet essence adds a flavor that is familiar and exotic at the same time.
This is one of those vodka cocktail recipes that you’ll add to your frequently made list as soon as you try it. Believe it or not, it’s one of the new Las Vegas cocktails found on the menu at the Library Bar inside the Marquee Nightclub. Yes, even Las Vegas has a penchant for flowers and Springtime.
I’m a total sucker for vodka cocktail recipes because I’ve always got a bottle of vodka around and it’s easy to add flavors to this neutral spirit. Truth be told, I’m also a bit of a pushover for any cocktail that contains crème de violette. I’m a big fan of purple and have always thought that violets were just too darn cute.
I’m new to the elderflower liquor, only because I just haven’t gotten around to buying a bottle of it (the bottle does look really retro-cool). But I can see that this too will be finding its way into some new libations. As soon as I opened the bottle, I could smell meadow flowers (yep, I’m getting all girly and geeked out on a bottle of booze). So you might as well pick up a bottle right now, because it’s going to be showing up in a few cocktails on this site in the very near future.
The Boulevard Cocktail is one of those Las Vegas cocktails that you can make at home (and not be embarrassed by the fact that you need to serve it in a 36″ tall plastic Eiffel Tower container) and impress your friends at your next cocktail party. It also won’t cost you $14 each time you mix up a glass, like it would if you were in Vegas ordering them. And as far as vodka cocktail recipes are concerned…this is the one to serve from now until the end of May.
Ladies, I get it…you’ve got a hobby. You like to cook, scrapbook, paint, knit or crochet. It’s a great way to pass the time, your friends do it too so there’s comaraderie involved and you just like doing. Good for you! But is it good for your guy? I realize this is your hobby. Mine is cooking and wine. Craig loves the cooking and he’s getting better with the wine, though he still prefers an extra dirty martini when given the choice.
It definitely helps if your guy is supportive of your hobby, being that bits and pieces (or maybe huge chunks of it) are lying about your living quarters. But how about we draw the line of getting him involved with the hobby to being a behind the scenes thing. I’ve captured this picture of one poor supportive guy that looks like he’s in so much pain he’s about to explode. And no, this isn’t just some totally random photo. This is one in a series of photos of guys donning crocheted/knitted caps and garments on Etsy. So these guys are now on display for all to see. Let’s say we put an end to this public display of misery, or embarrassment.
via Buzz Feed
Recipe: Boulevard Cocktail
- 1¾ Ounce Belvedere Orange Vodka
- ½ Ounce St. Germain Elderflower Liqueur
- ¾ Ounce Freshly Squeezed Lime Juice
- ¾ Ounce Agave Nectar
- ¾ Ounce Crème de Violette.
- Combine Belvedere, elderflower liqueur, lime juice and agave nectar.
- Add ice, cover and shake vigorously. Strain into a chilled cocktail glass.
- Gently pour Crème de Violette into glass so that it sinks to the bottom of the glass.
- Garnish by floating one or two edible flowers on top of the drink.
If you didn’t buy edible flowers from the market, make sure that any flowers you use are pesticide free and are actually edible.
Recipe from Tao Group beverage director Edward Allen
Cooking time (duration): 5 minutes
Number of servings (yield): 1
Meal type: cocktail
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