flor picante, a bouquet for aries from mars
you tell summer is dwindling because i’ve scrambled to use flowers in the last few posts. i haven’t fulfilled my long list of fifty garden cocktails to make. at least i know what my plans are for next summer!
flor picante is spanish for spicy flower, which is just what the nasturtium is. part of the pepper family, it’s flower and leaves actually leave a subtle tingle on your lips. grand in a salad – both for flavor and appearance. and the best part, they are SO easy to grow. throw some seeds in a container garden next spring. they love to crawl, so if you can arrange to have the tendrils cascade down a wall, even better.
i tried making sugar syrup out of the petals last summer. it ended up tasting kinda burned and i believe this is due to it’s energy being full of fire, like it’s arien brethren. and even with six cups of sugar and a gallon of water, you still can’t dampen that flame! the nasturtium does however, make for a refreshingly tasty margerita. 
FLOR PICANTE (nasturtium margarita)
2 parts nasturtium infused tequila
1/2 part cointreau
1/2 part simple syrup
1/2 part fresh squeezed lime juice
3 large nasturtium leaves
nasturtium flowersmuddle nasturtium leaves with lime juice and simple syrup until leaves are pulverized. add cointreau and tequila and shake until container feels cold. Strain into chilled glass. Garnish with a nasturtium flower.
*Nasturtium Infused Tequila: Shred approx 20 nasturtium leaves into approx 4 cups tequila in airtight container. Allow to sit for approx one to three weeks in a dark location. Strain through coffee filter into a final storage container.
*Simple Syrup: Place two cups water and one cup sugar in airtight container and shake vigorously. Shake every twenty minutes until sugar is dissolved. Store in fridge.
if you wish, you can also make NASTURTIUM FLAVORED SALT to rim your glass with. Remove approx 15 nasturtium petals from heads. Place 1/2 cup coarse grain kosher salt into food processor with nasturtium petals. Blend until petals have disintegrated and the salt absorbs the pigment from the petals.
(recipe created by gwen sutherland kaiser)
i was lucky enough to recieve a bottle of FRIDA KAHLO tequila from the spirit fairy, and what a treat! it’s smooth with a subtly sweet flavor and would do well in a margarita alone, or infused in the FLOR PICANTE. i can’t wait until i finish the bottle off, because then i get to “repurpose” it and store my simple syrup in something perty. hand blown in mexico, the bottle in itself is a work of art that would make frida proud.
thanks to COFFEE AND VANILLA for hosting WEEKEND HERB BLOGGING
I knew nasturtiam flowers were edible but had no ieda the leaves were so useful, as well. That’s a gorgeous bottle – store something special in it – like Nasturtiam Tequila!
Comment by Katie — September 4, 2007 @ 12:19 am
What an interesting idea for a way to use edible flowers. The bottle is gorgeous, it must be used over and over!
Comment by Kalyn — September 11, 2007 @ 5:04 am
Sounds intriguing. Never though of using tequila. Last year, we made nasturtium gin which was a hit. And this year I made nasturtium cocktail bitters (recipe on the website link).
Comment by Frederic — October 15, 2008 @ 11:59 pm
wow, someone else using nasturtiums! that flower is so underappreciated… cheers : )
Comment by Gwen-Intoxicated Zodiac — October 16, 2008 @ 2:37 am
[...] a tie! I’m partial to flower cocktails, so I love the uniqueness of Nasturtium Margarita . I also love the novelty of the Fir Tiptini. These tips can only be harvested for a few weeks [...]
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