Editor's Note: This post is the second of a two-part series, "Drinking Violets." Click here to read Part 2, Violet Cocktails.

The violet hour is upon us and we couldn't be happier to finally see these shy beauties showing their faces. While there are many claimants to the title "Herald of Spring" (ramps, anyone? rhubarb? asparagus?), there is nothing like the sight of these cheerful blooms nodding in the breeze to let us know warmer days are here.

And trust — there's nothing like drinking violets to put a spring in your step.

We were thrilled to spot those verdant, heart-shaped leaves two weeks ago in Madison, hopeful we could harvest the dark purple blossoms for this cocktail project. However, unexpected cold and two days of snow (argh— snow) left us with literal "shrinking violets". The poor little darlings had pulled their petals up around them, trying to shrug off the chill. We took pity, let them recover and eventually the sun coaxed them out of their reclusive postures.

Thanks to Mother Nature, this year's violet window is even shorter than usual. So go. Right now. Finish reading this post, grab a basket and go find the nearest spattering of purple, usually found on shady woodland walks or near water (creeks, streams)... maybe a neighbor's yard. You'll need three cups of blossoms.

Are you wondering why exactly are we sending you out to pick flowers in such a rush? Well, because we're partnering up with Ed Hong, craft mixologist at newly opened Gib's in Madison, Wisconsin (formerly of Forequarter and Merchant) to create a very special cocktail using our own homemade violet syrup and violet tincture.

Ed's going to mix us up a not-to-be-missed amazing drink soon (edit: recipes here!), but you need to harvest those violets now before it's too late.

Violet Simple Syrup

Instructions

Rinse violets in cool water, pat dry with a towel. Add violets to the mason jar. Bring a cup of distilled water to a boil, pour over the violets and leave in a cool dry place for 24 hours.

Strain out the blossoms, taking care not to press on them (pressing will release a bitter flavor). Add the juice of one lemon (make sure you "ooh" and "ahh" appropriately as the inky blue turns to a beautiful magenta).

Pour the infusion into a small saucepan, adding 1 cup of sugar. Bring to a simmer for a few minutes, stirring until crystals are dissolved. Let cool.

Store in a mason jar in the fridge for up to two weeks. Or until we post this awesome cocktail recipe...

Ingredients

1 cup violet blossoms (no stems)

1 cup distilled water

1 lemon

1 cup sugar

1-quart mason jar

Violet Tincture

Instructions

Place violet blossoms and vodka into the mason jar.

Let macerate for a few days, then strain out the violets and reserve the tincture for happy hour.

(Tincture is another word for an infusion made with plants, in case you're curious.)

Ingredients

2 cups violet blossoms

100 mL 100-proof vodka

1-quart mason jar

Now you're ready to play with these ingredients yourself (we love making violet soda with a bit of the violet syrup and bubbly water, or spiking a champagne cocktail with the tincture and syrup). However, if you can find the self-control, keep everything stashed for the Ed Hong violet cocktail creations.

Cheers!