Guest guest Posted May 28, 2004 Report Share Posted May 28, 2004 Anya, I don't have any jasmine, but a friend has some gardenias in bloom. Do you think they would go well in this recipe? Anita in TX - Anya Friday, May 28, 2004 11:51 AM Jasmine martini For the florally-inclined: Jasmine Martini Yield: 4 martinis 1 cup sugar 1 cup water 2 strips orange zest 1 handful pesticide-free jasmine flowers, plus more for garnish 1/2 cup vodka 1/4 cup Grand Marnier 1 lemon, juiced Combine the sugar, water, and lemon zest in a pot over medium heat. Gently simmer for 2 minutes until the sugar is dissolved, swirling the pot over the heat now and then - do not allow to boil or get dark. Put the jasmine in a mason jar or glass container and pour the sugar syrup on top; steep for 1 to 2 hours to infuse the jasmine flavor into the syrup. In a martini shaker filled with ice, combine the vodka, Grand Marnier, lemon juice, and 4 tablespoons of the jasmine syrup. Shake until frothy and pour into chilled martini glasses. Float a jasmine flower in each glass for great presentation. Anya http://member.newsguy.com/~herblady Step By Step Instructions On Making Rose Petal Preserves: http://www.av-at.com/stuff/rosejam.html To adjust your group settings (i.e. go no mail) see the following link: /join Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2004 Report Share Posted May 28, 2004 On May 28, 2004, at 9:51 AM, Anya wrote: > For the florally-inclined: > > Jasmine Martini > > Yield: 4 martinis > > 1 cup sugar > 1 cup water > 2 strips orange zest > 1 handful pesticide-free jasmine flowers, plus more for garnish > 1/2 cup vodka > 1/4 cup Grand Marnier > 1 lemon, juiced > > Combine the sugar, water, and lemon zest in a pot over medium heat. > Gently > simmer for 2 minutes until the sugar is dissolved, swirling the pot > over > the heat now and then – do not allow to boil or get dark. Put the > jasmine > in a mason jar or glass container and pour the sugar syrup on top; > steep > for 1 to 2 hours to infuse the jasmine flavor into the syrup. > > In a martini shaker filled with ice, combine the vodka, Grand Marnier, > lemon juice, and 4 tablespoons of the jasmine syrup. Shake until > frothy and > pour into chilled martini glasses. Float a jasmine flower in each > glass for > great presentation. > > Anya Anya, this sounds like LOVE IN A GLASS! I don't have jasmine growing here in the Pacific Northwest. But I do have incredible hydrosols that I got from John Steele: Jasmine grand. and Jasmine sambac. I think I will try making this recipe with a few drops of those. Thanks you so much for this lovely recipe. Sandi Thompson, R.A. Certified Integrative Aromatherapist Force of Nature Aromatherapy Custom Blends for Your Well Being www.forceofnaturearomatherapy.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2004 Report Share Posted May 28, 2004 At 02:18 PM 5/28/2004 -0700, you wrote: >Anya, this sounds like LOVE IN A GLASS! > >I don't have jasmine growing here in the Pacific Northwest. But I do >have incredible hydrosols that I got from John Steele: Jasmine grand. >and Jasmine sambac. I think I will try making this recipe with a few >drops of those. > >Thanks you so much for this lovely recipe. Hi Sandi: That does sound intriguing -- using the hydrosols. I'm guessing some producer is not doing the absolute extraction, and is experimenting with hydrosols. You might want to check the local wholesale produce market for the flowers. There are amazing things to be found there. No reason not to make rose martinis, or make some from other nontoxic, unsprayed sweet florals. Now if I only liked martinis! I just can't drink straight alcohol, never have been able to, they're just too strong for me.http://member.newsguy.com/~herblady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2004 Report Share Posted May 29, 2004 On May 28, 2004, at 2:29 PM, Anya wrote: > At 02:18 PM 5/28/2004 -0700, you wrote: > >Anya, this sounds like LOVE IN A GLASS! > > > >I don't have jasmine growing here in the Pacific Northwest. But I do > >have incredible hydrosols that I got from John Steele: Jasmine grand. > >and Jasmine sambac. I think I will try making this recipe with a few > >drops of those. > > > >Thanks you so much for this lovely recipe. > > Hi Sandi: > That does sound intriguing -- using the hydrosols. I'm guessing some > producer is not doing the absolute extraction, and is experimenting > with > hydrosols. > > You might want to check the local wholesale produce market for the > flowers. > There are amazing things to be found there. No reason not to make rose > martinis, or make some from other nontoxic, unsprayed sweet florals. > Now if > I only liked martinis! I just can't drink straight alcohol, never have > been > able to, they're just too strong for me. > Anya > Hi Anya The producer I'm aware of is Jack Chaitman from Scents of Knowing in Hawaii. My understanding is that he distills for hydrosols, not essential oils. I have 2 of his Jasmines that I got from John Steele. They are incredible. I just put a few drops in very cold water and sip from a martini glass. Heaven! But once in awhile it's nice to add something a little stronger ;-) Sandi Thompson, R.A. Certified Integrative Aromatherapist Force of Nature Aromatherapy Custom Blends for Your Well Being www.forceofnaturearomatherapy.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2004 Report Share Posted May 29, 2004 At 02:32 PM 5/28/2004 -0500, you wrote: >Anya, I don't have any jasmine, but a friend has some gardenias in bloom. Do you think they would go well in this recipe? Well, Anita, we'll only know if you experiment! Since gardenias form rank indole compounds as soon as they're bruised or start to go past their bloom, I'd pick buds that are just opened, the first day. Then you'll get a pure gardenia scent/flavor without the funky indoles. http://member.newsguy.com/~herblady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2004 Report Share Posted May 29, 2004 Ooooh, my new step-mom loves martinis!!! Anita, don't you have Jasmine flowers? I'll have to sneak some out if you do!! Everytime my stepmom comes over she wants a martini!! Truthfully, I don't know how to make martinis!! I make it different each time, adding apple vodka, putting in a squirt of lime another time!! LOL!! Funny thing is, they come out really great!!! Or drinkable, but one in the same, right? I'll have to try this recipe on Monday when they come over. Oooohhhh, Anita, you going to be home this weekend? Nikie Brown After The Rayne - Handmade Soaps and Toiletries nbrown http://www.aftertherayne.com 936-203-3188 Anya [mccoy] Friday, May 28, 2004 11:51 AM Jasmine martini For the florally-inclined: Jasmine Martini Yield: 4 martinis 1 cup sugar 1 cup water 2 strips orange zest 1 handful pesticide-free jasmine flowers, plus more for garnish 1/2 cup vodka 1/4 cup Grand Marnier 1 lemon, juiced Combine the sugar, water, and lemon zest in a pot over medium heat. Gently simmer for 2 minutes until the sugar is dissolved, swirling the pot over the heat now and then – do not allow to boil or get dark. Put the jasmine in a mason jar or glass container and pour the sugar syrup on top; steep for 1 to 2 hours to infuse the jasmine flavor into the syrup. In a martini shaker filled with ice, combine the vodka, Grand Marnier, lemon juice, and 4 tablespoons of the jasmine syrup. Shake until frothy and pour into chilled martini glasses. Float a jasmine flower in each glass for great presentation. Anya http://member.newsguy.com/~herblady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2004 Report Share Posted May 29, 2004 LOL!! Okay, Anita, I just got to your post!! Are you talking bout my gardenias? I cut off all the flowers that were on the " bush " yesterday and cut the petals to infuse and today you would have never know I even touched that thing!!! Yes, would gardenias work? I have plenty!! Nikie Anita Reeves [anita-r] Friday, May 28, 2004 2:32 PM Re: Jasmine martini Anya, I don't have any jasmine, but a friend has some gardenias in bloom. Do you think they would go well in this recipe? Anita in TX - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2004 Report Share Posted May 29, 2004 FTR, someone fromTexas (not Chris) wrote me privately and asked if confederate jasmine was OK to use, since it grows everywhere there, and they wanted to start guzzling. No, it's toxic, as is night blooming jasmine. They're not real jasmines, they just play one on your nose :-) You need J. grandiflorum or J. sambac, or one of the lesser-known real jasmines for this.http://member.newsguy.com/~herblady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 Hi Sandi > Anya, this sounds like LOVE IN A GLASS! > Thanks you so much for this lovely recipe. I'll second that! I don't have jasmine growing here due to allergies, but it's given me food for thought to adapt it to other flowers and substituting the Grand Marnier for another liqueur to go with the intended flowers, where appropriate. Vicki Quote Link to comment Share on other sites More sharing options...
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