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THE ROYAL COCONUT CURRY MARTINI
with a special recipe for Edible Candied Rose Petals
Ingredients: Gordon's Gin, Coconut Cream, Coconut Milk, Lavender Honey, Earl Grey Tea, Lime Juice, Curry Powder, Sugar, Tea Biscuit, Edible Rose Petals
A Martini Created in honor of His Royal Highness Prince William Arthur Philip Louis of
GOD SAVE THE MARTINI
I was asked by some of my English twitter friends to create a martini specifically for the wedding of Prince William and Kate Middleton. They asked me for something with a little excitement to put some spark into what is normally a pretty "pomp and circumstance" event - if you get my drift.
I had to think about this one for a bit because, as a Yank, I'm not that knowledgable about the Royals across the pond. But the one thing I remember about my trip to England was the number of places I could get a curry**! What better to bring a little excitement to a cocktail than curry? It's spicy, it's unusual and it's a British favorite. And what goes good with curry that would work in a martini??? Coconut!
I also remember having a difficult time getting a good cup of coffee anywhere in Britain but not a good cup of tea. The tea was usually served up with some McVitie's Biscuits**** (cookies), so a little tea and biscuits got thrown into the mix!
The edible candied rose petals (recipe below) are a tip of my martini glass to England's national flower, the rose, and I chose the Tudor Rose because that is one of the heraldic symbols of England.
The Lavender honey sweetens the coconut milk and is a nice compliment to the curry spices, and there's a splash of lime to bring some acidic balance to the cocktail.
BTW, Feel free to enjoy this martini even if one of the Royal Family isn't getting hitched - it's a Royal Jewel of a cocktail. You can call it the Family Jewel Martini if you'd like. . . .
FOOTNOTES FOR RECIPE:
*I'll bet you would have expected me to use Beefeater's Gin because it's been distilled in Kennington in South London since 1820, right? Well, I chose Gordon's for this reason: Gordon's Gin is the only gin to hold three Royal Warrants. It was awarded it's first Royal Warrant in 1925 by King George V and it currently holds a Royal Warrant from HRH Queen Elizabeth II and HRH the Queen Mother. Bet you didn't know there was a Royal Gin???
** I used the milder yellow curry powder here but if you're very adventurous - or extremely dull and need the extra heat - use the red curry powder .
****The McVitie's Rich Tea Biscuits are the preferred tea time snack of the Royal Family and they are one of the main ingredients being used in Prince William's Groom's Cake - a Biscuit cake that is an uncooked, refrigerated conglomeration of McVitie's Biscuits (cookies, to us Yanks) and chocolate.
***** Recipe for Candied Rose Petals Below
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Recipe for Candied Rose Petals:
INGREDIENTS:
12 fresh rose petals (organic or pesticide free)
2 teaspoons dried egg whites
2 teaspoons warm water
Extra-fine-grain sugar
1/2" wide soft artist's brush
waxed paper
paper towels
DIRECTIONS:
Rinse the rose petals gently in cool water and let these air dry on paper towels. In a small bowl, gently mix the dried egg whites and warm water with wire whisk for 2 minutes until the water absorbs all the powder, Then beat briskly until powder is completely dissolved and foamy. Take the brush and lightly brush each side of the petals with a thin and even coating of your egg white mixture. Quickly, while the petals are still moist, lightly sprinkle on the sugar then shake off any excess. Set your rose petals on waxed paper, leave uncovered and allow to air dry for at least 4 hours, though overnight is better. Your petals can be stored up to a week in a closed container between layers of waxed paper.
12 fresh rose petals (organic or pesticide free)
2 teaspoons dried egg whites
2 teaspoons warm water
Extra-fine-grain sugar
1/2" wide soft artist's brush
waxed paper
paper towels
DIRECTIONS:
Rinse the rose petals gently in cool water and let these air dry on paper towels. In a small bowl, gently mix the dried egg whites and warm water with wire whisk for 2 minutes until the water absorbs all the powder, Then beat briskly until powder is completely dissolved and foamy. Take the brush and lightly brush each side of the petals with a thin and even coating of your egg white mixture. Quickly, while the petals are still moist, lightly sprinkle on the sugar then shake off any excess. Set your rose petals on waxed paper, leave uncovered and allow to air dry for at least 4 hours, though overnight is better. Your petals can be stored up to a week in a closed container between layers of waxed paper.