Along the Grapevine


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Wild Flower Cordial

DSC03429Queen Anne’s Lace (daucus carota), also known as wild carrot, bird’s nest and bishop’s lace is a white flowering plant in the familily Apiaceae. Its feathery leaves are similar to those of hemlock, fool’s parsley and water hemlock, all poisonous cousins, so it is important to identify this plant correctly. At this time of year when they are in full bloom it is easy to spot with its flat-topped white umbel, sometimes with a solitary purple flower in the centre.

Leaves, roots and flowers have all been used in cooking, sometimes as a sweetener as the plant is high in sugar. As this is my first time with this plant, I decided to use just the flowers, and to make something simple and versatile, so a floral cordial it was.

Somehow I got sidetracked by the pink milkweed blossoms from which for the first time I noticed a strong fragrant scent. And while I was at it, I added lavender to my collection. This recipe could be made solely with the Queen Anne’s Lace, but by using a mixture of flowers, I hope to convey the message that any edible, seasonal flower can be used the same way, either alone or mixed with others.

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I counted out 3 dozen flower heads including only 1 sprig of lavender. I heated 4 cups of water, turned off the heat and set the flowers in the water until the water cooled. I then strained the liquid and added to that 1 1/2 cups organic white sugar and the juice of one lemon. I brought it back to a full boil and simmered for a couple of minutes.

The milkweed gave it a rich pink colour. I presume that all the blossoms contributed to its delicious flavour.DSC03432

The photo above shows its colour in full strength, but I recommend diluting it with 2 – 3 parts water or soda water with one part cordial. Or if you are wanting something a little fancier,  dilute it 1:1 with vodka for a pretty summery cocktail.

Wild Flower Cordial on Punk Domestics

dsc03443-e1501854487122.jpg Linked to: Fiesta Friday #183; Caramel Tinted Life and Sarah’s Little Kitchen.


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Wild Cocktails

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Crab apple Cordial

It’s another Fiesta Friday with The Novice Gardener, and although it has been a busy week with so many Olympic events to watch, I have managed to contribute some bar fare. After all, this is one party for which I don’t have to be the designated driver.

These recipes are, as often, not really recipes, but simply ideas of how to use the ingredients I have stored in the pantry/freezer/bar which this blog is all about – wild edibles. It is all very well to know what is edible, how to identify it, and maybe even why it is good for you, but it is just as important to know what can be done with it once you have it.

Anyone who has been reading this blog from last summer might remember that I made fruit cordials, all of them sugar and fruit in a 1:1 ratio, soaked in vodka for a few weeks, then strained and bottled. The fruits I used were grapes, crab apples and high bush cranberries. I also made some spruce infused vodka for which there is already one recipe posted. I have been enjoying all these since December, but luckily have not consumed them all yet.

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Cranberry and Grape Cordials

I am not usually one for sweet or mixed drinks, but recently have enjoyed the odd cocktail in restaurants which has inspired me to try out some of my own formulas. I have limited myself to what I already have – no special purchases. I think this helps with originality as well as cost. I encourage you to do the same, and let me know what you come up with.

If the amount consumed is any indication, then the grape cordial is my favourite. The amount of sugar is right on – it is dry, but not at all sour. It makes a great little digestif all by itself, so I offer this with no frills – just straight up grape cordial.

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The high bush cranberry has a very strong flavour on its own, and even with all that sugar is not sweet. It does benefit from mixing it with something to lighten, but not extinguish the flavour.

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Cranberry Cream Cocktail

1 oz high bush cranberry cordial

1 heaping Tbsp coconut milk

1 oz pomegranate juice

5 oz. cold water

ice cubes

a few pomegranate seeds for garnish

Mix everything in a blender and strain into a glass.

The crab apple infused vodka has a wonderful apple flavour, but is a little sweet for my taste. Next time, a little less sugar. The flavour goes a long way, so it is possible to dilute it without losing its flavour. In this one, I just added a small can of ginger ale to 1 ounce of cordial and a splash of lemon juice to help cut the sweetness. I think a little ginger would be good too.

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The spruce infused vodka has a very strong, dry flavour. Not so pleasant on its own.  I would call it an essence rather than a cordial. So I used very little and mixed it with sweet and cream, and it was perfect. Especially if like me you enjoy herbal drinks, such as Chartreuse or Fernet, this is a good one.

Spruce Cream

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1/2 oz spruce infused vodka

1 oz Triple Sec

1 oz full cream (35%)

a pinch of nutmeg

Mix or blend all the ingredients and pour into a glass.

So bottoms up to all the guests this week at The Novice Gardener’s Fiesta Friday. I hope you are inspired by the idea of making your own wild cocktails – and I would love to hear any suggestions you may have for names for these concoctions.