by Grace Galanti
2 cups vodka
4 coriander seed heads
2 tbs rose water
1/2 cup honey
4 sprigs lemon verbena (approx 6 inches long)
1 handful Mayan mint leaves
Place nasturtiums in Ball jar and cover with vodka. Allow to infuse for at least 2 weeks and up to 3 months.
In a jam jar, add rose water, honey, and coriander. Reserve a seed head on the side. Crush with a pestle or wooden spoon handle and set aside. Allow to marinate for a few hours at least.
In a separate pint jar, combine lemon verbena and mint leaves with spring water, filling to top. Gently bruise leaves in the water with the back of a spoon and allow to sit for a few hours until the water is flavored by the herbs.
Add nasturtiums and vodka to a decanter. Strain the verbena mint water and add 1/2 cup to the coriander honey mixture. Now strain again to remove the coriander seeds. Add to nasturtium vodka with the reserved coriander seed head and a few sprigs of herbs from the spa water. Take the remaining water and freeze in an ice cube tray.
Fill a small rocks glass with the verbena mint ice and cover with Nasturtium Elixir.