Ingredients:
Violet (Pansy) flower
Absinthe
Sugar cube
Distilled water
Prepare ice the day before: Using a slim small plastic container (I used a 10oz clear plastic cup) pour in 3 tablespoons distilled water and one selected violet flower upside down and freeze for one hour. Then pour an additional ¼ cup distilled water and freeze solid. WARNING: Only use flowers that are distributed and sold for consumption.
To remove flowered ice cube, let thaw at room temperature for 10-15 minutes. Turn cup upside down. When the ice cube slips out, place it pansy side up in serving glass that provides at least a ¼ inch clearance around the ice cube.
Gently pour 2 tablespoons absinthe in space between glass and ice. Place one sugar cube on top of ice. Slowly drizzle 1/3 cup cold water over sugar cube. Who needs a slotted spoon?
