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Ingredients:
- black pansy syrup*
- Champagne (or sparking mineral water for non-alcoholic version)
- Pansy Flowers
Fill collins glass with ice. Pour Champagne (or mineral water), pansy into glass, leaving an inch of space at top. Add black pansy syrup and stir with swizzle stick. garnish with edible pansy flower.
*Black Pansy Syrup: - 2 cups sugar
- 1 cup water
- 1 cup pansy petals (dark purple and magenta preferred but any color will do)
To make black pansy syrup, remove all traces of green from petals and place in food processor. Adding 1/3 cup sugar, grid pansies into sugar by pulsing slowly 4 times. Finish by processing on high for 30 seconds.
Combine remainder of sugar, mixture from food processor and water in sauce pan. Bring to boil. Stir and allow to simmer for approx 45 minutes. Remove from heat and pour into a final storage container, adding 1 oz vodka as a preservative. Store in fridge. (Cocktail created by: Gwen Sutherland Kaiser, Cocktail Times Master Mixologist, Photo: Mary Claire Miraldi)
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