by Julianna Leber
Flower Power in the Kitchen
I am always on the lookout for either a creative remake of a classic or even better, a culinary invention that will make waves. I recently discovered a newbie on the food front that I think will make big waves, Elixir by The Lounging Gourmet. I found this quiet gem at the Food Expo in Cleveland nestled in with larger neon booths sampling their new versions of mustard and BBQ sauce. Elixir marks an edge of sophistication that I only hope will inspire others to keep developing new, innovative, and yes, fun products for the kitchen.
What is this wonderful, desirable new item, you ask? The Elixir products are exotic, edible flower extracts combined with other herbs, spices, flavors and cane sugar to create flower syrups, elixirs if you will. The four elixirs are Damascan Rose, Antillean Hibiscus, English Lavender and Andean Fire Orchid. Each of the flower elixirs are ‘true to taste,’ in other words, they taste EXACTLY the way they should, the way they would smell if you picked them fresh. The reason for this clarity is they are made from pure extracts. The flavors, the cane sugar, the purified water, the colors, and even the citric acid (which helps the shelf life and is basically lemon juice) are all natural. They add scorbic acid, but that is so it can be held without refrigeration. I am a label reader and when I found this type of natural product, I needed to know more. As I sipped a sample each of ALL FOUR, which were lightly topped with club soda, Nora Egger, the owner and developer of Elixir, told me all about her experiences in developing her new product.Nora was born in Austria and moved to the United States in 1985, landing in Cleveland, and became a US citizen. She received a BA in political science and was campaign manager for Kevin Kelley in Cleveland. She left Ohio for Europe and after receiving her MBA at Weatherhead College in Budapest, she worked in several areas of business administration, including consulting and recruitment for a business school. Her work had her travelling extensively and she settled in Europe for a decade. She left her job and wandered to far off places, becoming inspired by the new, fascinating food and drinks. She returned to the States and when the economy hit a low point she knew she wanted to start something that she would believe in. Her inspiration started at home, thinking about her exotic travels, and while in Cleveland, she saw the many trendy flavors added to alcohol, like pomegranate, raspberry and chocolate vodka. With that inspiration, she then thought about some of the flavors in Europe and their use of flowers, especially rose. Armed with social trends in food and beverage and a vast history of business, Nora created recipes for her elixir in her home kitchen. She knew she wanted a rose and after some searching found the other three and created her line of the four she has now. In naming the company, she simply went to the relaxed European food culture of sitting around the table, lounging with family and friends and taking the time to enjoy the whole experience. Once she managed her recipes, and received the FDA approvals and made it through all of the other red tape, she was ready for business. November 2009 I met her at the Food Expo, four months after Elixir hit shelves.
Once I bought the four bottle set, I eagerly sat them on my counter and waited to be inspired. I thought of the obvious drinks, like tropical martinis and even a splash of Orchid with Jameson. My mind wandered. How about Lavender in Irish breakfast tea or an Italian cream soda with Hibiscus or for elegance, champagne with Rose lightly poured on top, floating down and smelling like a freshly picked bouquet? Then I really started stretching and thought about a Lavender glaze over sweet scones, Rose in buttercream frosting on white cupcakes, Orchid, thickened slightly with cornstarch, and poured over citrus or tropical (coconut or mango) sorbet, and the Hibiscus mixed in mascarpone cheese or freshly whipped cream and served over a light orange marmalade cake. Or for the romantic, a flourless chocolate cake topped with Rose whipped cream. For savory, try the Hibiscus or Lavender in vinaigrette for salad. The options and imagination are endless.
The Lounging Gourmet is a young but strong company. I recently talked with Nora and she confirmed that the product is readily available for orders online at www.thelounginggourmet.com, phone in orders, 216-385-0292, and in specialty stores in the northeast Ohio region. She also told me she has been available for months in several restaurants, hotels and gourmet stores with product, which is exciting for a new business and their line. New flavors are being developed, and in-home Elixir Mixer parties will be new for 2010. Elixir Mixer parties are demo parties where samples are prepared drinks, with alcohol and non alcoholic mixers and other recipes for party-goers at discounted prices. It’s a new year with so many opportunities for adventurous food experiences. Then again, when creativity, ingenuity and necessity combine who really knows where the fates will lead. This time, it was to a field of flowers.
Tropical Snows Martini
For two martinis
3 oz. Orchid Elixir
6 oz. vanilla vodka
4 frozen coconut milk cubes (from canned or carton, frozen in ice cube trays)
3 water ice cubes
Combine in a shaker, shake vigorously, pour and serve in two glasses.
Julianna Leber is a graduate of the professional food and wine courses at Ballymaloe Cookery School in County Cork, Ireland. She occasionally serves as a personal chef while also continuing her studies toward a dietetics/nutrition degree at The University of Akron, Ohio. Julianna can be contacted at
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and will respond to your questions and comments as soon as possible. Any questions regarding the Elixir Mixers, please contact me at the same email.
