Did you know that people enjoyed an aperitif before dinner as long ago as the Middle Ages? The plant-based drinks were found to be the perfect kickstart to stimulate the appetite. This autumn we’re giving two apéro classics a modern twist. Check out the two recipes for an aperitif with a floral edge.
A tasty variation on the classic martini. Use organic rosewater for this recipe - it has a lighter taste. This is how you make it.
Kir Royale with hibiscus
This is a variation on the French classic. Instead of crème de cassis we use a Mexican liqueur made from hibiscus flowers. You can find the recipe here.
Too floral for you? A digestif (which is enjoyed after dinner) made of flowers, herbs and plants is also delicious. A delectable treat that you can obviously decorate with edible flowers*. Italian amaro, a bitter herb liqueur, has particularly noticeable positive characteristics: it cleanses the palate and helps digest your food more rapidly. Perfect when you’ve indulged a little too much. This drink includes the following flowers and plants: wormwood, angelica, cinnamon, vanilla, cardamom, lemon balm, liquorice, aniseed, ginger, elder blossom, juniper berry, sage, thyme and quinine.
*One more thing: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.