Cocktails - Trouble Floral

Trouble Floral

Here is the interpretation of the girly drink by Laurence Deshaies from Quebec city. Trouble Floral is a strong and floral cocktail featuring romeo’s gin X, calendula syrup and spicy melon water, amongst other delicious ingredients.

THIS COCKTAIL IS:

“For International Women’s Day, I created a cocktail inspired by the freshness of romeo’s gin X, which brings together some of its aromatics (melon, almond, lemon, dill) with a feminine medicinal plant, the calendula. It is a fresh but powerful beverage, which does not leave indifferent by its complexity and is tasted slowly. A beautiful way to emphasize the woman in all her splendor.” –Laurence Deshaies

Duality, protest, non-conformism, all symbols at the heart of the Quebec artist Miss Me’s work, but also very present in the co-creation between her and romeo’s gin: romeo’s gin X, the anti-pink gin. For the International Women’s Day, we want to highlight 10 amazing Canadian women bartenders for whom these concepts are commonplace. They are showing us their vision of the #girlydrinks through meaningful, creative and decadent cocktails, that can be enjoyed by both men and women. They also share their stories as women in the industry, without censorship. Pink but not what you think. For all the recipes and the interview, click here.

Ingredients

Cocktail

1 ½ oz of romeo’s gin X
1 oz of spicy melon water
⅓ oz of calendula syrup
⅓ oz of fresh lemon juice
⅓ oz of fresh almond milk
7 drops of pink Himalayan saline solution

Spicy watermelon water

1 watermelon
½ chili bell pepper
Ginger, to taste

Calendula syrup

½ cup of calendula flower
1 ½ cup of hot water (not boiling)
¾ cup of sugar

Fresh almond milk

½ cup of almonds
1 cup of cold water
Pinch of salt (optional)
Pinch of sugar (optional)

Saline Solution

½ cup of cold water
4-5 pinches of pink Himalayan salt

Accessories

Juice extractor
Sieve
Cheesecloth
Knife
Pot
Highball glass
Bar spoon
Straw
Crushed ice

Preparation

Spicy melon water:

Extract the juice from a watermelon, using a juice extractor or robot.
Strain through a sieve and cheesecloth.
Coarsely chop the ginger and half of a chili bell pepper and infuse in the melon water for 8-12 hours in the fridge.
Strain again through a sieve and cheesecloth.
Keep chilled.

Calendula syrup:

Infuse the calendula flowers in hot (but not boiling!) water for 15 minutes and strain.
Put the liquid in a pot on the heat and add the sugar.
Simmer over low heat for 20 minutes.
Cool completely.
Keep chilled.
CAUTION: CALENDULA SHOULD NOT BE USED AS AN INFUSION BY PREGNANT WOMEN, CHILDREN AND BABIES.

Fresh almond milk:

Soak the almonds in cold water, making sure to cover them completely with water, overnight (8-12 hours).
Discard the soaking water, rinse well, then put in a food processor with 1 cup of cold water.
Mix well to obtain a homogeneous texture.
Strain through a sieve and cheesecloth.
Add a pinch of salt and a pinch of sugar (optional).
Keep chilled.

Salt Solution

Dissolve pink Himalayan salt in cold water.
Keep in a cool place.

Cocktail:

Fill a Highball glass with ice.
Add all the ingredients directly into the glass.
With a bar spoon, make a few revolutions to mix the cocktail well.
Add a straw, crushed ice on top of the glass and garnish with dried calendula flowers, almonds and a sprig of fresh dill (optional).

Laurence Deshaies

Meet Laurence Deshaies, a bartender from Quebec City. Her cocktail was conceived for romeo’s gin X 2021 campaign for International Women’s Day!

romeo’s gin x

The watermelon distillate makes romeo’s gin X a fruity gin, perfectly balanced and deliciously refreshing. A collaboration between romeo’s gin and artist Miss Me.