The Wildflower Sour

Ingredients:

    •    2 oz Bewilder Be Wilder Whiskey

    •    1.5 oz wild grape hyacinth lemonade (recipe below)

    •    ½ oz wild violet simple syrup (recipe below)

    •    1 egg white (or 1 tbsp aquafaba)

    •    1-2 drops of saline solution

•    Ice  

Optional:

    •    1 dash of orange or lavender bitters

OR

   •    .25 oz St. Germain (for extra floral depth)

Instructions:

    1.    Add all of the ingredients into the shake without ice.

    2.    Dry shake vigorously for 15 seconds.

    3.    Add ice and shake again until well chilled.

    4.    Double strain into a chilled coupe glass.

    5.    Garnish with fresh violets, other edible flowers, or lemon peel.

Grape Hyacinth Lemonade Recipe:

•    1 cup fresh grape hyacinth blossoms (green parts removed)

    •    1 cup of hot water

    •    ¾ cup fresh lemon juice

    •    ½ cup of fresh honey or sugar

    •    3 cups cold water

Instructions:

 1.    Rinse grape hyacinth blossoms gently and remove any stems or green material.

    2.    Pour hot water over the blossoms and let steep for 20-30 minutes until lightly floral and tinted blue-purple.

    3.    Strain out flowers.

4. Stir in honey or sugar while warm until dissolved.

5. Add lemon juice and cold water.

6. Chill before use.

Wild Violet Simple Syrup Recipe:

•    1 cup fresh wild violets

    •    1 cup hot water

    •    1 cup sugar or honey

Instructions:

 1.    Rinse wild violets and remove stems.

    2.    Pour hot water over the blossoms and let steep overnight.

    3.    Strain out flowers.

4. Combine equal parts water to sugar in a pan heating gently and slowly until sugar is dissolved.

5. Chill before use.