2 parts nasturtium infused tequila
1/2 part Cointreau
1/2 part simple syrup
1/2 part fresh squeezed lime juice
Rim martini glass with nasturtium salt (see below). Add tequila (see below), lime juice, simple syrup and cointreau to shaker filled with ice. Shake mixture until container feels cold. Strain into chilled glass. Garnish with a nasturtium flower.
Nasturtium Infused Tequila: Shred approx 20 nasturtium leaves into approx 4 cups white tequila in airtight container. Allow to sit for approx three weeks in a dark location. Strain through coffee filter into a final storage container.
Nasturtium Salt: Remove approx 15 nasturtium petals from heads. Place 1/2 cup coarse grain kosher salt into food processor with nasturtium petals. Blend until petals have disintegrated and the salt absorbs the pigment from the petals.
Simple Syrup: Place two cups water and one cup sugar in airtight container and shake vigorously. Shake every twenty minutes until sugar is dissolved. Store in fridge. (Created by: Gwen Sutherland Kaiser, Cocktail Times Master Mixologist)