Putting Flowers in Coffee
I was at a lovely dinner party, when conversation turned (as it often does in my presence) to weird coffee. As we retired to the drawing room, the party’s host — a culinary master with experience in flavours both traditional and exotic — mentioned that she had procured a jar of an unusual beverage additive.
She could not risk her life by telling me which underground market in which Asian country she had smuggled the rare florets from. However, she did let me take some, in order to distill it into my own elixir.
I cannot read the codified script on the jar, but I am told these are dried flowers of some sort. They also appear to be shrunken. Although originally created to add zest and vitality to tea, my specialty is in the transmutation of coffee.
I used black coffee with a small dipper full of sugar.
I had trouble getting over the dead-June-bugs-in-a-puddle look, but once I did, the taste was not the least bit unpleasant. It was quite like sipping coffee among the flowers of a botanical garden. Or like putting a dab of perfume in your morning brew. Except less poisonous. I could feel my spirits lifting and my humours balancing almost immediately.
Perhaps for Valentine’s Day I will sprinkle my true love’s coffee with ground up rose petals. Wouldn’t that be romantic?
P.S. I cannot explain the style this post is written in. Thanks to Vivian for the flower things. You can probably find dried rose buds(I think that’s what these are) wherever unusual foods are sold.