I have always read about Zucchini Blossoms. Yet I never see them in stores or at Farmer's Markets. . . Not that I would know what to do with them anyway. Does anyone know of a restaurant in the southland that serves them?
Michael Cecconi is the former mixologist at New York’s Back Forty; he's currently the head bartender at San Francisco's Two Sisters Bar and Books, and teaches at the Institute of Culinary Education. Here he shares a quick summertime drink idea, called a Scotch Blossom: 2 ounces of Scotch, 1 ounce of honey simple syrup, 1 ounce of lime juice, 4 to 8 mint leaves, and ice. Shake vigorously, add soda water, and enjoy.