Fleurs De Prairie Recipe

Name: Banana Leaf ATL Thai • Sushi • Bars FLEURS DE PRAIRIE Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 cups dry rosé (Languedoc); 1 tbs elderflower liqueur (ex. St-Germain); 2 tbs fresh lemon juice; 0.5 cups peach puree (fresh or canned, strained); 1 tbs honey syrup (1:1 honey to hot water); 0.25 tsp orange blossom water; 1 cups club soda or chilled sparkling water; 8 to taste edible flowers (violas, nasturtiums, or rose petals); 8 slices thin lemon or orange slices (for garnish); 4 to taste ice cubes

Inspired by Banana Leaf ATL Thai • Sushi • Bar

Time15m

Serves4

Languedoc, France

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Ingredients

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Rosé Wine Cocktail Base

3 cups dry rosé (Languedoc)

1 tbs elderflower liqueur (ex. St-Germain)

2 tbs fresh lemon juice

Floral & Fruit Accents

1/2 cups peach puree (fresh or canned, strained)

1 tbs honey syrup (1:1 honey to hot water)

1/4 tsp orange blossom water

Sparkle & Finish

1 cups club soda or chilled sparkling water

8 to taste edible flowers (violas, nasturtiums, or rose petals)

8 slices thin lemon or orange slices (for garnish)

4 to taste ice cubes

Method

Rosé Wine Cocktail Base

Combine base liquids

In a large pitcher (about 1.5 L capacity), pour 3 cups of chilled dry Languedoc rosé. Add 1 tablespoon elderflower liqueur and 2 tablespoons fresh lemon juice. Stir gently to incorporate.

Taste the base for balance: it should be lightly floral, slightly tart, and not too sweet. Adjust lemon by 1 teaspoon increments if more brightness is needed.

Floral & Fruit Accents

Add fruit and sweetener

Whisk in 1/2 cup peach puree and 1 tablespoon honey syrup until smooth and fully integrated. Ensure the puree is well strained beforehand if you prefer a smoother drink.

Add delicate aromatics

Add 1/4 teaspoon orange blossom water to the pitcher. Stir once and then rest for 2–3 minutes to let the floral note marry with the wine. Taste and add up to another 1/8 teaspoon if a stronger floral aroma is desired, but use sparingly.

Sparkle & Finish

Chill and serve

Add 4 ice cubes to each serving glass (expect 4 servings). Fill each glass 3/4 full with the rosé mixture (about 3/4 cup per glass). Top each glass with about 1/4 cup chilled club soda for a light effervescence. Gently stir once in each glass to combine.

Garnish

Float 1–2 edible flowers on the surface of each glass and add a thin lemon or orange slice on the rim. Serve immediately so the flowers remain fresh and intact.

If making ahead: keep the rosé base (without club soda and ice) chilled up to 4 hours. Add soda and ice just before serving to preserve bubbles and prevent dilution.