Young and Hungry

Remixology: Make Us a Drink With Jasmine Flower Confit

remix_31Bartender: Ian Shores

Where: Vapiano, 623-625 H St. NW

Mystery Ingredient: Confit of jasmine flowers (available at Dean & Deluca or online)

Bartender Response: Shores unscrewed the tiny jar of jasmine jelly with trepidation. “I was a little taken aback, especially when I opened it up and there were actually flowers in there,” he said. “It smells really good, though.”

What We Got: A summertime thirst quencher with citrus vodka, prosecco, and muddled strawberries and rosemary. “I wanted it to have a little bubbly fizz to it.”

How It Tasted: Very mellow. We liked the hint of woodsy pine from the rosemary to toughen up the sweetness of the jasmine and strawberry. “The smell and the flavor of [the jasmine confit] had an elderflower feel to it,” said Shores, who thought it reminded him of St-Germain liqueur.

Improv Points (1 to 5): 3. Maybe the jasmine confit could’ve been showcased a bit more. But the day I visited Vapiano, it was 94 degrees out, and this strawberry-vodka concoction hit the spot. “When I think of summertime, I think fresh ingredients,” Shores said, explaining why he added strawberry. “The citrus vodka gives it that refreshing feeling...If you’re on a patio, wow!”

Recipe:

2 sprigs of rosemary

1 full teaspoon jasmine flower confit

2 strawberries, sliced

1 3/4 ounces Stoli Citros

3/4 ounces triple sec

Splash of sour mix

Splash of simple syrup

1/2 ounce prosecco

Muddle rosemary with strawberries and jasmine confit in a cocktail shaker. Add Stoli Citros, triple sec, sour mix, and simple syrup. Shake with ice, then strain into a martini glass filled with the prosecco.

Photo by Adele Chapin

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