Like many Shakespeareans, we’re curious about the sketchy circum- stances of Ophelia’s death by drowning in Hamlet. Gertrude makes it sound like an accident, but other characters consider it a suicide. There’s enough suspicion around her death to deny her all the reli- gious bells and whistles at her funeral. She does get a semi-holy burial, though (which Hamlet proceeds to desecrate anyway, but we digress). So many questions are left unanswered: Did she kill herself because she was heartbroken over Hamlet’s douchey treatment of her? Was she so distressed about her father’s murder that she lost her mind and thought her dress was a boat? Or was she just a klutz “clambering” up a tree to hang flower garlands? What was she thinking before she got sucked into the muck? (Maybe, Damn, why did I pick the heavy beading today of all days?) We’ll never know for sure, but we think she’d appreciate this pretty blue cocktail garnished with edible flowers. It may not have saved her in the end, but it defi- nitely would have made those last moments less of a drag.
- Edible flowers
- 1 egg white
- Dusting of sugar
- 1 ounce vodka
- 1⁄4 ounce blue curaçao
- 3⁄4 ounce St. Germain elderflower liqueur
- Juice of 1⁄2 lemon
Prepare the edible flowers beforehand by lightly brushing the flowers with egg white. Dust with sugar, shaking off any excess. Allow to dry. Shake all the liquid ingredients together with ice. Strain and pour into a martini glass. Garnish with the flowers.
Recipe from Shakespeare, Not Stirred: cocktails for your everyday dramas by Caroline Bicks and Michelle Ephraim