“I’d give you some violets, but they withered all when my father died.” -Ophelia, Hamlet
So get this: The Ancient Romans actually made this beverage where they immersed violet blossoms in wine. Naturally, I had to try it.
The finished product is quirky. As the mixture ages, the color leaches out of the violets, leaving them looking sort of like wispy ghost-flowers.
The flavor, when all is said and done, is… quirky. It was described by our tasters as a combination of vegetal, green, and like a cheap rose with floral overtones. A smidge of wildflower honey compliments the hint of violets quite nicely. Really, though, the big appeal is in the appearance and uniqueness.
Were I to try it again (which I probably will), I’d pick off the green parts, and mix in the honey from the beginning.
Why it should be in the Next Book:
Doesn’t it just sound like something from a GRRM book? I mean, come on.
It’s got all the inherent threat of sinister syllables, and the exotic flair of being made with flowers. It’s a recipe from Ancient Rome, a culture fabulously known for their decadent fare. I imagine it being served across the Narrow Sea, where they have other exotic fare such as persimmon wine and honeyed locusts.
Get the recipe on the brew blog, Game of Brews.