The Flower Shop – A Spring Inspired WINEtail

The Story

While out shopping a few weeks ago, I passed by the floral department of my local grocery store and caught a whiff of the most delicious scent.  Like a dog on the hunt, I flared my nostrils and wiggled my nose to determine where the smell was coming from.  On a small table near the door sat a large selection of Easter lilies, just in time for the holiday.

My husband often surprises me with fresh flowers, but I rarely buy them for myself.  Like many people, I feel flowers are a waste of money since they are just going to die anyway.  Yet, the fragrance was so intoxicating I decided I had to buy a bunch.

Although I didn’t realize it at the time, the flower is actually symbolic of where I’m at in my life. Like a baby bulb, I’ve been growing in ways I never imagined. And, like the danger of frost at spring time, I passed through a difficult season of family illness, fear, unhappiness and uncertainty, and ultimately, blossomed.

More importantly, what I didn’t realize at the time of purchasing the flowers was that the Easter lily signifies hope; more specifically, the resurrection of Christ. Although my issues aren’t quite as religious, I feel like I’ve been lost for so long now that I’m suddenly coming back to life. I’m embarking on a new journey, one that will ultimately lead me in a different direction than I had ever planned.  It’s an adventure that stretches my idea of comfort in ways I never imagined and to be quite frank, I’m scared sh!tless! It’s this idea of hope that allows me to put one foot in front of the other and take a gamble with my life. Hell, I’m from Vegas, right? And, like the life cycle of a flower, if things don’t work out, there’s always next spring time.

The Recipe

Once again, I teamed up with mixologist Wendy Hodges to develop a cocktail largely based on wine for all of my readers! Here’s the floral inspired recipe and her thoughts on creating The Flower Shop:

  • 1 oz rosehip and chamomile infused La Diablada Pisco
  • 3/4 oz Thatcher’s elderflower liqueur
  • 1 tbsp rose water
  • 1/2 oz Milagro agave nectar
  • 3-4 drops Barkeep lavender spice bitters
  • sparkling rosé

Directions: Put first 5 ingredients in shaker with ice and shake hard to incorporate the agave nectar. Strain into serving glass with fresh ice. Top with bubbly and gently stir to bring the base and bubbles together.

Garnish with an edible flower.

I chose La Diablada Pisco as the base liquor for this cocktail for its delicate and floral flavor profile. Pisco is a single grape varietal, un-aged brandy that can only be made in two countries, Peru and Chile. There are many laws involved in the distillation of pisco. One of which is that it must be made with only one grape varietal. It cannot be blended with other grapes during the actual distillation. AFTER the pisco has distilled up to 80 proof, it is allowed to rest. Macchu Pisco is made with the Quebranta varietel and is great for mixing in cocktails. The ladies who own and create Macchu Pisco also do a blend called La Diablada. La Diablada Pisco is an aromatic spirit blended from Quebranta, Moscatel and Italia grapes. The palate tastes almost sweet with flavors of ripe honeydew, cherry, peach and spice.

To infuse the Pisco, simply take a glass and fill with the pisco. Add in rosehip tea bags, which you can buy online or at a herbal shop and dried chamomile. Allow to sit for a few hours. The longer it sits, the richer the color and flavor the pisco will extract from the herbs. Once you achieve the added floral flavors, you can double strain the pisco and rebottle. I like to send it through a fine mesh strainer and then coffee filters before bottling.
— Wendy Hodges, Mixologist