Happy Friday!

Have a drink - you earned it! 

Linden Blossom Cocktails

Linden Syrup

• 3 cups water
• 5 cups linden blossoms
• 4 lemons, zest and juice 
• 1 lb cane sugar
• 1 1/2 cups agave nectar

For the Cocktail

• any white spirit, such as vodka, gin, or tequila
• ice cubes

1. Make the syrup: Add the sugar and agave nectar to the water in a non-reactive pot and bring just to a boil. Stir the sugar to dissolve completely. Rinse blossoms and give them a good shake to remove any insects or debris. Remove sugar water from the heat and add the lemon juice, zest, and flowers. Cover, allow to come to room temperature, and set aside for a day. Refrigerate, allowing the blossoms to infuse the syrup, for an additional 2 to 4 days. Pour the syrup into glass jars or bottles, straining the solids with cheesecloth or a fine-meshed sieve. Refrigerate — it keeps for one month.

2. Put some ice cubes into a mixer. Pour in a 2:1 ratio of liquor and syrup over ice cubes. I free pour, so each is an estimate and should be tasted to your liking. Using a long-handled spoon, stir carefully in a circular motion to mix the two.

3. Place a few ice cubes into the cocktail glasses and add a lemon and/or orange twist: Cut a strip of skin off the fruit, shaving off any white pith (this adds a bitter flavor, which you don’t want). Bend the twist lengthwise and give it a quick squeeze over the glass — outer skin facing out — to release the citrus oils. Rub the glass rim with the twist and drop into the glass.

4. Strain mixture into glasses and top with soda. Taste after adding just a little soda and add more if you like. In this simple drink, the key is to taste each element as you add on to determine how much of each flavor you want.

Cheers!

Image and recipe via.