Food, food culture, food as culture and the cultures that grow our food

Nasturtium shots

June 14, 2007

Nasturtium leaf and vodka pearl at the Edible City / de Eetbare Stad, NAi-M, Netherlands Architecture Institute - Maastricht - food and the built environment until June 22, 2007
A toast, “To a nasturtium leaf holding a pearl of vodka”

What a pretty shot. The nasturtium leaf tastes like horseradish and is a perfect pallet cleanser after the wodka di buffalo. And because it’s just a drop, you can keep on drinkin’.

debra at 8:58 | | post to


  1. So I’m thinkin’ I should go into a carreer of “hand modeling”, that or moisturizer.

    Comment by debra — June 14, 2007 @ 9:03

  2. What’s not perfect is that this trick works with water, but not with alcohol because the surface tension of water is less, allowing it to bead up all pretty like. With vodka, especially ice cold buffalo vodka, it just smears out over the leaf unpretty like.

    The molecular gastronomists would create an alginate and fix this problem but then you’d have the ‘membrane’ to deal with.

    Comment by Debra van Culiblog — June 14, 2007 @ 18:02

  3. Another kind of professional would have processed the pict into foreground/background. May I give it a try? Or would you be pissed (…).

    Comment by Kristi — June 16, 2007 @ 10:12

  4. How about just taking a bite out of the nasturtium leaf and throwing down a shot of vodka?
    1. pearly whites chompin’ down on a lovely green nasturtium leaf;
    2. petulant lips to the rim of a shot glass with the vodka in laminar flow.


    Comment by dad — June 16, 2007 @ 21:09

  5. Good tip, Dad. I’m getting an image: sauntering around with a bottle of Zubrowka in hand, taking nips and tripping over the nasturtiums, falling on my face into pile of nasturtium inadvertently filling my mouth with leaf.

    Now that’s a shot.

    Or are you referring to the tequila method?

    Comment by debra — June 18, 2007 @ 10:37

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