{"id":5305,"date":"2013-07-01T19:52:39","date_gmt":"2013-07-02T02:52:39","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=5305"},"modified":"2014-02-23T16:35:28","modified_gmt":"2014-02-24T00:35:28","slug":"cocktail-corner-a-bouquet-of-orchid-cocktails","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=5305","title":{"rendered":"Cocktail Corner: A Bouquet of Orchid Cocktails"},"content":{"rendered":"
\"Black<\/a>

Black Orchid (courtesy Grey Goose Vodka)<\/p><\/div>\n

With the\u00a0\u00a0<\/b>68th Santa Barbara International Orchid Show<\/a>\u00a0<\/b>coming up this weekend (March 8\u201310,\u00a09 a.m.\u20135 p.m. at Earl Warren Showgrounds), I think a bouquet of orchid cocktails is certainly in order to celebrate this event.<\/p>\n

Grey Goose Vodka<\/a> (which I just happen to have a bottle of in the pantry) has a delicious version of the Black Orchid<\/a>, made\u00a0with Grey Goose L\u2019Orange<\/a>, fresh lemon, cr\u00e8me de violette,<\/a> simple syrup and peach bitters.<\/p>\n

Absolut <\/a>has a similarly violet-hued Orchid Cocktail<\/a>, using gin rather than vodka, along with violet liqueur and an egg white. Not only is it pretty, but it’s got some protein in there for good measure.<\/p>\n

The Parisian Orchid Cocktail<\/a> from She Knows Food & Recipes<\/a>\u00a0features vodka, St. Germain Elderberry Liqueur, fresh lemon juice and pineapple juice. Sounds delicious!<\/p>\n

The Golden Orchid<\/a>, from Cocktail Times<\/a>, is made with cognac, orange liqueur and orange juice to create a yummy citrus-colored libation. So pretty!<\/p>\n

Orchids seem to go with just about every kind of liquor, including rum. This Black Orchid Shooter <\/a>recipe from DrinkSecret.com<\/a> features Bacardi Black Rum, along with grenadine, blue curacao, and cranberry juice.<\/p>\n

Though the orchids are primarily used as garnish and for beautiful color inspiration in these cocktails, many orchids are edible. Just keep in mind, I said “edible” and not “palatable.” Unless you’re dying to eat them, I recommend you stick with the liquid part of the cocktail and keep the garnish to adorn your outfit with!<\/p>\n

P.S: Writing a column about cocktails is not just about drinking, it’s also educational. In the course of \u00a0my research, I came across this interesting orchid tidbit: The class of orchids known as\u00a0bifolate cattleya<\/a> are sometimes referred to as “Cocktail orchids” because of their smaller size as compared to the standard unifoliate cattleya.<\/p>\n

Cheers!
\nClick\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

\"Leslie<\/a>

Leslie Dinaberg<\/p><\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on March 8, 2013.<\/p>\n

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