Photography by Sarah Elliot | Alpha Smoot | Athena Calderone
As summer comes to a close I am always filled with mixed emotions. In a sense I am looking forward to the structure of city life, but I will certainly miss the bohemian beach life of Amagansett. An abundance of nature walks, the palette of the horizon as the sun slips into the sea, and daily visits to the Farmers Markets… It all happened so rapidly this season that it feels like a blur. Part of me wishes I could keep these long, languid summer days frozen in time—can’t anyone find a way to bottle up summer? The feeling, the soul, the flavors, the scent of the sea, the vibrancy—I’d certainly pop that cork as much as possible throughout the dreary winter days!
In this final week of summer I was reminded that I actually do indeed have a little bit of this swoony season captured, frozen in time, in my freezer! Early in the season I was inspired by the bounty of edible flowers blooming at the farmers market: I enjoyed them both in summer salads and in cocktails. Then I had the brilliant idea to freeze up some of these delicate beauties so they never wilt (more like summer in an ice cube than a bottle).
If there was ever a feature synonymous with the essence of Eyeswoon, it would be this very On The Rocks edible flower post! To infuse FLAVOR into a cocktail as it simultaneously swoonifies the visual BEAUTY of the drink? That combination of taste and beauty make this cocktail EyeSwoon at its core!
My Elderflower and Prosecco End-of-Summer Cocktail got all dressed up with the crack of an ice cube, making it even more eye-catching and tasty than usual. Also, feel free to play around with freezing other herbs, flowers and fruit—the possibilities are endless.
Summer is served!
Makes 12 extra large cubes:
Ice Cubes:
