it’s so ironic that calling someone a pansy is snonomous to calling them a wimp, and is seen as a kind of friendly insult. this modest flower is actually made of some of the strongest petals on earth. yes, one would assume that it’s frilly little head, often seen in cheesy table bouquets and on fancy cakes, would die off quietly at the end of summer. but true to aquarius’ surprising and quirky nature, the pansy will keep ya guessin… will it or won’t it show up in the spring? if it is located in a shady spot in the garden, chances are it will impress you by being one of spring’s first blooms. it is a cool, shade-loving plant, like the cold planet of saturn by whom it is owned. and it is particularly hardy, flowering well into january even. i’ve heard we shouldn’t judge a book by it’s cover, and this holds especially true for aquarius – the queen of unpredictability. calling someone a pansy is really a compliment to that person’s fortitude. so the next time you seek to offend someone by doing just that, think again. you’ll really be flattering the person you mean to diss. not that any of us would EVER do such a thing anyway ; )

in keeping in line with gabriel’s FIZZ theme for mixology monday, i absolutely HAD to make use of my fave fizz: SPARKLING SAKE. ask your sauce shop to special order it for you… totally deliciously worth it!

PANSY-ASS SAKE
sparkling sake
pansy syrup
agnostura bitters

in bottom of empty glass, add one drop agnostura bitters and 1/4 oz pansy syrup. then fill the glass with chilled sake. garnish with pansy flower.

PANSY SYRUP:
2 cups sugar
1 cup water
1 cup pansy petals

remove all traces of green from petals and place in food processor. Adding 1/3 cup sugar, grid pansies into sugar by pulsing slowly 4 times. Finish by processing on high for 30 seconds.

Combine remainder of sugar, mixture from food processor and water in sauce pan. Bring to boil. Stir and allow to simmer for approx 45 minutes. Remove from heat and pour into a final storage container. will keep for months in fridge. adding 1 oz vodka or few drops lemon oil acts as a preservative.

(recipe created by gwen sutherland kaiser)

thanks to COCKTAIL NERD for hosting MXMO XIX.