The Flora Martini
By George Terzakis, Bon Vivant, Edinburgh, UK.
"Flora is a Greek female name and happens to be the name of my lovely aunt who lives near the sea."
50ml Isle of Harris Gin infused with black pepper
7.5ml Yalumba FSW8B Botrytis Viogner
5ml Kaffir lime cordial
2.5ml Malic acid solution (10:1 water/malic acid)
1 dash Regan’s Orange Bitters No.6
1 dash saline solution (9:1 water/sea salt)
Edible flowers (Nasturtium and Viola)
Pour 150ml of Isle of Harris Gin into a small jar, add a heaped teaspoon of black peppercorns and leave to infuse for 24 hours.
Add all ingredients but the flowers to a mixing glass with ice and stir.
Strain and pour liquid from mixing glass into another mixing glass from a height.
Repeat 2-3 times.
Strain aerated liquid into a well-chilled Martini glass.
Carefully garnish with edible flowers
This cocktail was created by George Terzakis of Bon Vivant, home to expertly constructed cuisine and well-crafted cocktails in the heart of the city of Edinburgh. The award-wnning bar offers an elegant yet relaxed atmosphere for eating and imbibing beautiful spirits.
"The name Flora comes from the Sugar kelp that belongs in the natural flora. Also, Flora is a Greek female name and happens to be the name of my lovely aunt who lives near the sea. I’m using ingredients such as salt and the flowers like water lilies to represent the sea around of the Isle of Harris.
When I was looking for ingredients to pair with the Isle of Harris Gin, I thought that I should use something equally as elegant and luxurious. I decided to use the Botrytis Viognier from Yalumba, a very special and high quality wine that we serve a lot after dinner at Bon Vivant.
We've got a double shot of spirit infused with black pepper to accentuate the spice notes of the gin while the Botrytis Viognier Yalumba balances the drink with its bright acidity and brings out the gin's citrus and fruity notes.
The kaffir lime cordial works as an aromatic element offering a very refreshing profile to the drink and I'm using orange bitters and malic acid solution to balance the sweetness from the sugar kelp and sweet wine.”