Sea of Tranquility
The Sea of Tranquility
For such a beautifully symbolic puzzle box I wanted to create something special as a toast and tribute. The Lotus box is also a puzzle I am particularly fond of, as it was one of the very first items in my collection, many years ago now. What I envisioned for the cocktail was completely visual. I wanted to recreate the image of the lotus flower, blooming at the surface of the drink, with roots that extended down into the murky darkness. To achieve this I would need a heavy, dark liqueur or syrup that would naturally layer at the bottom of the glass. Blueberries would be absolutely perfect, fitting both the color scheme and theme of the puzzle box and having the right density as a syrup. I also happened to have some on hand, which is a critical component of anything in these days of isolation.
An enlightening G&T
Of course, a simple syrup would not do for such a complex and elegant box. Rather, I made a blueberry shrub to compliment the cocktail and set the desired imagery. Shrubs are often known as drinking vinegars, made by adding different types of vinegar to what is otherwise a syrup. They are tangy and sweet, and some say have health benefits. All I know is they are delicious in sodas or cocktails. The rest of the drink came together easily, with some gin, lime and tonic water. I think it turned out rather perfectly, and on top of that, is a smashingly tasty drink. Here’s to tranquility, rest, wisdom, and enlightenment. Cheers!
A blooming good pair
The Sea of Tranquility
2 oz gin
½ oz lime plus ½ lime cut in wedges
¼ oz simple syrup
¾ oz blueberry shrub
Tonic
Muddle the lime wedges and simple syrup in the bottom of a mixing tin. Add gin and lime juice and shake with ice. Strain into a tall glass and top with the tonic water. Carefully pour the blueberry shrub down the side of the glass so it layers at the bottom. For full effect garnish with a lime peel lotus blossom and root.
For the shrub:
1 cup fresh blueberries
3/8 cup white vinegar
1/8 cup balsamic vinegar
¼ cup apple juice
½ cup sugar
Blend blueberries and some of the vinegar to puree, then strain liquid into a sauce pan. Add remaining vinegar, juice and sugar and heat until sugar has dissolved and liquid has thickened slightly. Cool, bottle and refrigerate.