Herb-Infused Cocktails, yum, yum!

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Divorce court went well. It was fair. I am thrilled. I began my celebration by enticing my senses at the Nordstrom Joe Malone perfume counter. In case, you are not familiar with this line, they sell single-note fragrances. You can mix and match them. Your sense of smell is tied to your palette. I use to work in fragrance there. I am veteran. I had olfactory flashbacks related to my duties as a forensic photographer. It is so important to take care of what your 5 senses are exposed to. I got the bluebell fragrance with rose perfume samples.

After that, I was in an aromatic mood. I had something called a corpse reviver cocktail, made with:

1 1/2 oz vodka

1/2 oz Green chartreuse

1/2 oz cherry syrup

3/4 oz lemon juice

1 egg white

some decorative drops of metromeastro bitters garnish

Combine and dry shake.

The corpse reviver has several variations, all of which are supposed to help you through a hangover. Since that was not needed, I was able to concentrate on the heady herbal overtones. Can I just confess how much I love to smell herbs in a cocktail? To me, a great cocktail should also remind me of my struggles with domestic herb gardening. I know, yet another reason to drink. Just kidding. I love feeling like I’m drinking a bouquet of flowers while smelling like rose and bluebell flora. I’m a woman.

After that wonderful retreat at the Opal bar in the Dossier Hotel, I went to Urban Fondue and had black truffle fondue (dipped grilled asparagus and bread in it) with a rosemary lemon drop martini. This will be the very reason I seek an urban apartment with a balcony, so that I can grow rosemary to drop into vodka. Oh my gosh, so yummy.

Infusing vodka, for example, is so easy. Just rinse the herb, pat it dry and put it into a bottle of vodka. I would probably add something besides just one herb. What about rosemary and strawberries? Basil and lime? Dill and lemon for a bloody mary mix? You can be so creative. Just give it a few days for the vodka to absorb the herbs and citrus.

There’s also simple syrup that you could use in a cocktail. Simple syrup is a 1:1 ratio of sugar and water over medium heat in a sauce pan. Add the mint, basil, or whatever herb. After the sugar has melted with the fresh herbs in there, pour the concoction through a strainer, or perhaps a clean flour sifter into a bottle or jar. You can add that to anything. I have to say, mint-infused simple syrup is incredible in southern sweet tea. However, you are the mixologist, and you might as well think of it as making your own perfume but for your stomach. You can have so much fun with this. Please comment on your favorite concoctions, if you’d like. I bet y’all are gourmets too.


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