プロヴァンス風ブロッサム・ロワイヤル・カクテル
(Provençal Blossom Royale Cocktail)
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材料
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40 ml ジン（フローラルまたは London Dry）
(A gin with citrus or floral notes complements lavender)
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10 ml アプリコットリキュール
(Adds stone-fruit depth; use dry apricot eau-de-vie for less sweetness)
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15 ml ラベンダー蜂蜜シロップ（1:1）
(Made with culinary lavender; see notes for quick method)
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15 ml 新鮮なレモンジュース
(明るさのために新鮮に絞った)
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2 drops オレンジブロッサムウォーター
(Aromatic lift; use sparingly)
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60 ml プロヴァンス産クレマンまたはブリュット・シャンパン、よく冷やして
(Dry sparkling wine; keep very cold)
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1 barspoon Pastis（グラスリンス用）
(An anise-kissed rinse echoing the South of France)
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6 cubes 氷のキューブ
(Fresh, solid cubes for efficient chilling)
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1 twist レモンの皮のひねり
(Expressed over the drink)
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1 sprig フレッシュローズマリーの枝
(Lightly slapped to release oils)
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1 Flower 食用花（ボリジまたはビオラ）
(For a Provençal bloom finish)
(A gin with citrus or floral notes complements lavender)
(Adds stone-fruit depth; use dry apricot eau-de-vie for less sweetness)
(Made with culinary lavender; see notes for quick method)
(明るさのために新鮮に絞った)
(Aromatic lift; use sparingly)
(Dry sparkling wine; keep very cold)
(An anise-kissed rinse echoing the South of France)
(Fresh, solid cubes for efficient chilling)
(Expressed over the drink)
(Lightly slapped to release oils)
(For a Provençal bloom finish)
栄養
- 分量: 1
- 1人分の量: 1 coupe (180 ml)
- Calories: 208 kcal
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 0 g
- Fiber: 0 g
- Sugar: 12 g
- Sodium: 5 mg
- Cholesterol: 0 mg
- Calcium: 8 mg
- Iron: 0.2 mg
作り方
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1 - Chill the Glass:
Place a coupe or flute in the freezer for a few minutes, or fill it with ice and water to chill while you build the drink.
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2 - Optional pastis rinse:
Discard the ice from the glass. Add a barspoon of pastis, swirl to coat the interior lightly, then pour out the excess. This adds a subtle anise backbone.
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3 - Build the base in shaker:
Add gin, apricot liqueur, lavender-honey syrup, lemon juice, and orange blossom water (if using) to a cocktail shaker. Fill with fresh ice.
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4 - Shake Briskly:
Shake hard for about 12–15 seconds until the shaker is frosty and the mixture is well-chilled and slightly aerated.
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5 - Strain elegantly:
Double strain into the chilled coupe or flute to catch ice shards and any tiny bits, creating a silky texture.
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6 - Crown with bubbles:
Top gently with 60 ml of well-chilled Crémant de Provence or Brut Champagne. Tilt the glass and pour down the side to preserve effervescence.
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7 - Aromatic garnish and serve:
Express a lemon twist over the surface, rub the rim, then drop or discard. Add a lightly slapped rosemary sprig and an edible flower. Serve immediately while sparkling.
Place a coupe or flute in the freezer for a few minutes, or fill it with ice and water to chill while you build the drink.
Discard the ice from the glass. Add a barspoon of pastis, swirl to coat the interior lightly, then pour out the excess. This adds a subtle anise backbone.
Add gin, apricot liqueur, lavender-honey syrup, lemon juice, and orange blossom water (if using) to a cocktail shaker. Fill with fresh ice.
Shake hard for about 12–15 seconds until the shaker is frosty and the mixture is well-chilled and slightly aerated.
Double strain into the chilled coupe or flute to catch ice shards and any tiny bits, creating a silky texture.
Top gently with 60 ml of well-chilled Crémant de Provence or Brut Champagne. Tilt the glass and pour down the side to preserve effervescence.
Express a lemon twist over the surface, rub the rim, then drop or discard. Add a lightly slapped rosemary sprig and an edible flower. Serve immediately while sparkling.
プロヴァンス風ブロッサム・ロワイヤル・カクテル :の詳細
Provençal Blossom Royale
The Provençal Blossom Royale is a graceful, garden-fresh ode to sunlit terraces and lavender fields swaying under the Mistral. Built on a floral gin foundation, brightened with lemon, sweetened by lavender-honey, and crowned with a cascade of chilled Crémant de Provence, this cocktail captures the spirit of Southern France in a sparkling sip. A whisper of apricot liqueur adds stone-fruit depth, while optional orange blossom water and a pastis rinse lend subtle aromatics that evoke seaside cafés and perfumed orchards.
Flavor profile
- Bright citrus from fresh lemon
- Silky, floral sweetness from lavender-honey syrup
- Stone-fruit nuance from apricot liqueur
- Fine, dry bubbles from Crémant or Champagne
- Optional anise lift from pastis and orange blossom’s perfumed top note
The balance hinges on harmony: the lemon’s acidity counters honeyed sweetness; gin’s botanicals thread through lavender’s perfume; and the sparkling wine lengthens the finish with crisp, mineral fizz.
Technique tips and notes
- Ice quality: Use large, fresh cubes for a clean, fast chill and minimal dilution. Cloudy or freezer-burned ice will mute delicate aromatics.
- Double strain: This ensures a velvety texture, crucial for an elegant Royale-style drink.
- Bubbles first or last? Always top with sparkling wine last. Tilt the glass and pour gently to preserve carbonation and maintain a refined bead.
- On sweetness: Adjust lavender-honey syrup to taste. For a drier version, reduce to 7–10 ml; for a rounder, brunch-friendly drink, increase slightly.
- Aromatic restraint: Orange blossom water is potent. Two drops are enough; more can dominate the bouquet.
- Pastis rinse: Optional but evocative. A quick swirl coats the glass with anise, echoing Provençal aperitif culture without overpowering the drink.
Quick lavender-honey syrup
If you don’t have syrup prepared, make a small batch: combine equal parts mild honey and hot water (for example, 60 ml each). Add a pinch of culinary lavender buds, stir, steep 5 minutes, then strain fine. Chill before use. For a clearer syrup, omit buds and use a food-grade lavender hydrosol: 2–3 ml hydrosol per 120 ml of syrup.
Ingredient insights
- Gin: A floral or citrus-leaning gin complements lavender. If you prefer more backbone, choose a classic London Dry; for a softer, perfumed style, try a gin infused with Provence botanicals (thyme, rosemary, or citrus peel).
- Sparkling wine: Crémant de Provence brings regional authenticity, but any quality Brut Champagne or dry Cava works beautifully. Keep it bone-chilled to prevent foaming and preserve structure.
- Apricot liqueur vs. eau-de-vie: Liqueur lends sweetness and fruit; eau-de-vie is drier and more transparent. Adjust syrup accordingly.
Make it your way
- Low-ABV: Halve the gin to 20 ml and increase sparkling wine to 90 ml. Keep syrup at 10–15 ml for balance.
- Zero-proof: Replace gin with 40 ml nonalcoholic botanical spirit; swap sparkling wine for chilled, dry sparkling white tea or alcohol-free brut. Keep apricot liqueur as a nonalcoholic apricot cordial.
- Herb switch: Swap rosemary garnish for a gentle thyme sprig; ensure it’s fresh and lightly slapped to awaken oils.
Serving suggestions
Serve in a chilled coupe for a plush, satin mouthfeel or in a flute for a tighter bubble and slimmer profile. A lemon twist brightens the nose; an edible flower underscores the name and offers visual romance—perfect for brunch, engagement toasts, or a reflective evening on the balcony.
Cultural note and history
“Royale” drinks traditionally involve sparkling wine, creating a celebratory lift that’s quintessentially French—the Kir Royale being the best-known example. The Provençal Blossom Royale draws lineage from that family but shifts the focus southward: honey and lavender (icons of Provence), citrus groves, apricot orchards, and the local fondness for anise spirits like pastis. The result is a contemporary, terroir-driven cocktail that feels both timeless and new.
Pairings
- Savory: Tapenade crostini, chèvre with lavender honey and cracked pepper, or a Niçoise-inspired canapé.
- Sweet: Lemon-olive oil cake, apricot tart, or vanilla bean panna cotta with thyme syrup.
Final thoughts
This cocktail thrives on balance and restraint. Each aromatic—lavender, orange blossom, pastis—can enchant or overwhelm depending on dosage. Keep your measures precise, your bubbles cold, and your garnishes intentional. When everything aligns, the Provençal Blossom Royale drinks like a postcard from the Côte d’Azur: sunlit, fragrant, and effortlessly chic.
