Today we're picking-up our friend Lily from the airport. Planning for her arrival inspired us into our flower-theme pairing and this week's cocktail: Hummingbird. Since we knew we'd be imbibing early in the day, it seemed the perfect opportunity to use one of our favorite Cavas, a 2007 Brut Juve y Camps Reserva de la Familia, a sparkling wine from Spain. With this in mind we also braved a new infusion: garden-fresh rose petals into an already-flavored vanilla vodka. Since you can't very well have a breakfast drink without a sweet treat, we baked-up a batch of cinnamon rolls and integrated our infusion into the glaze. While the basic infusion worked in bringing out the essence of the rose, it is worth noting that we tried a last-minute petal muddling which was not nearly as successful.
Ingredients for Infusion:
2 ounces Vanilla Vodka (used Absolut)
1 head of a garden-fresh and fragrant rose
Loosen the petals from the rose base, place in a small jar, add vodka, cover tightly and shake daily for 5 days.
Ingredients for Hummingbird Cocktail:
Honey
Hummingbird Vodka Infusion
Cava Sparkling Wine
Drizzle martini glass with honey. Add 1 ounce of the infused vodka and 2 ounces of the sparkling wine. Swirl lightly to blend.
Hummingbird Biscuits:
Unroll 1 roll of refrigerated cinnamon roll dough (used Pillsbury Classic). Cut into various shapes for fashioning your flower-themed artistry. Bake per directions, but note that different shapes bake at different rates. For the icing combine the Hummingbird infusion with powdered sugar and a few drops of honey and stir to desired consistency. After the rolls are cool drizzle lightly with glaze and enjoy!
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