Fresh coffee or baking bread, mown grass, a man’s shirt, Chanel No.5, the salty brine of the shore, a waft of woodsmoke in the crisp twilight…the power of sense-memory is one of the strongest we know, and one of our absolute favorites scents is that of the linden flower. Bitter-sweet, fresh, and herbaceous, with hints of violet, bois cire, and juniper. If you’ve been into one of our Journelle stores (or received one of our parcels by mail) you know the sweet smell, and if you (like us) are addicted to the fresh and bracing clean of our linden flower lingerie wash then we’d like to cheers to you. We’ll suds up a hand-wash load of our favorite lacy delicates and, while we’re waiting, we’ll whip up one of these bitter-sweet, fresh, and herbaceous cocktails featuring (oh. my.) linden blossom syrup.
And don’t forget, this month is Breast Cancer Awareness Month and we’re donating $1 to the Breast Treatment Task Force for every 16oz bottle of our signature linden lingerie wash sold. Think Pink, Think Drink, + Cheers to the Girls.
Linden Blossom Cocktails
- 3 cups water
- 5 cups linden blossoms
- 4 lemons, zest and juice — shave off any bitter white pith, which lines the skin
- 1 lb cane sugar
- 1 1/2 cups agave nectar
If you can’t find linden blossoms (because, even though we would love it if we did, not all of us live in a fantasy world strewn with linden blossoms) you can take a few whiffs of our linden wash while you substitute St. Germain elderflower liqueur, a squeeze of lemon, and standard simple sugar syrup.
For the Cocktail
- any white spirit, such as vodka, gin, or tequila — with the herby-sweet freshness of the linden, we prefer gin.
- Ice cubes
- Club soda or seltzer
1. Make the syrup: Add the sugar and agave nectar to the water in a non-reactive pot and bring just to a boil. Stir the sugar to dissolve completely. Rinse blossoms and give them a good shake to remove any insects or debris. Remove sugar water from the heat and add the lemon juice, zest, and flowers. Cover, allow to come to room temperature, and set aside for a day. Refrigerate, allowing the blossoms to infuse the syrup, for an additional 2 to 4 days. Pour the syrup into glass jars or bottles, straining the solids with cheesecloth or a fine-meshed sieve. Refrigerate — it keeps for one month.
2. Put some ice cubes into a mixer. Pour in a 2:1 ratio of liquor and syrup over ice cubes. Each amount is an estimate and should be tasted to your liking. Using a long-handled spoon, stir carefully in a circular motion to mix the two.
3. Place a few ice cubes into the cocktail glasses and add a lemon and/or orange twist: Cut a strip of skin off the fruit, shaving off any white pith (this adds a bitter flavor, which you don’t want). Bend the twist lengthwise and give it a quick squeeze over the glass — outer skin facing out — to release the citrus oils. Rub the glass rim with the twist and drop into the glass.
4. Strain mixture into glasses and top with soda. Taste after adding just a little soda and add more if you like. In this simple drink, the key is to taste each element as you add on to determine how much of each flavor you want to experience.
Cocktail Recipe and Image from here.