Introduction: Primrose Martini
When thinking of fruity tropical drinks, one does not ever consider whiskey a possibility- but the Primrose knocks out all those stereo types and gives you a unique and tasty cocktail that even some of the pickiest drinkers will enjoy.
In appropriate conditions, the primrose can cover the ground in open woods and shaded hedgerows. In more populated areas it has sometimes suffered from over-collection and theft so that few natural displays of primroses in abundance can now be found. Both flowers and leaves are edible, the flavour ranging between mild lettuce and more bitter salad greens. The leaves can also be used for tea, and the young flowers can be made into primrose wine. Primroses are one of the few earliest blooming flowers - blooming in February in parts of western Washington, thus marks their traditionally with springtime.
The Primrose martini takes the unique flavor of Jim Beam and combines it with the fruity and flavorful juice of pineapple, then throws a little bit of peach schnapps in there to tie it all up. The drink is strong, slightly musky, but beautifully delicious and will have even the most picky of drinkers satisfied and maybe even asking for a another glass!
1oz Peach Schnapps
1 oz Pineapple Juice
Splash of Lime Juice
Pour ingredients into a cocktail shaker with ice and shake till shaker is frosty. Strain into a martini glass and garnish with a pineapple wedge or go fancy and use a real primrose