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This exotic drink (“A hundred dollars a bottle…”)
that John Ransom swills so often and cavalierly in Peter Straub’s
THE THROAT is in fact another sly invention from the author’s
clever mind. The beautifully fragrant, funnel-shaped hyacinthus
orientalus — or common hyacinth — is actually
quite toxic, causing all manner of unpleasant symptoms ranging
from contact dermatitis and allergic asthma to severe stomach
cramps, vomiting and diarrhea if ingested in large quantities.
In short, it’s best avoided at table. Happily, benign and toothsome substitutes for Straub’s potentially dangerous invention can be made from other common fruits and flowers including nasturtiums; rose petals (blue, of course); assorted berries; pomegranate, plum or other fruits syrups (look for these at Asian markets); citrus fruits; and all manner of herbs and spices. For the basics of making your own flavored potables, visit the venerable www.vodkaphiles.com or a treasury of recipes here. For the more adventurous, we recommend this delicious concoction based on an Australian native drink. You can make the hibiscus syrup and use it to flavor your favorite premium vodka one glass at a time: About one tablespoon of syrup to a double shot of vodka over ice is lovely, with or without a twist of lemon; or, serve in a tall glass topped off with fizzy water and a fresh blossom as a garnish. Or you can whip up the pre-mixed stuff in quantity for gift-giving or your own private indulgence. Do make sure that the flower petals are very fresh and free of pesticides and other bad stuff.
The petals from 10 large hibiscus flowers Cover petals with lemon juice in a deep glass bowl. Microwave for two minutes on HIGH. Mix sugar and boiling water in a saucepan, heat over high heat on stove top until it boiling and sugar is thoroughly dissolved. Add the petals and lemon juice mixture to the sugar water. Stir well. Simmer over medium heat until reduced by 1/3 volume (approximately one hour). Strain to remove petals, then store in a covered jar in the refrigerator. The syrup keeps for a year and is also delicious over fresh fruit, ice-cream, custard, etc. HIBISCUS VODKA 1 quart vodka First, pour yourself a nice stiff shot of the vodka and enjoy it while you prepare the lemon peel. Remove as much of the white as possible. Add it, the Hibiscus Syrup, lemon rind and a few drops of rose water (if desired) to the bottle of vodka. Close bottle tightly, shake gently and allow to stand at room temperature for one week or more. Shake the bottle form time to time when the mood strikes you. When ready to serve, strain the mixture through cheesecloth or a paper coffee filter and serve chilled or over ice. Makes 1 quart. Variations: Use the rind of 1/2 orange in place of the lemon. Or go nuts and add a few allspice berries or red peppercorns to the bottle. A tablespoon or so of good wild honey (clover, orange flower or acacia) is also delicious. |
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