Pour It Up... with Petals!

An elegant way to make your cocktails fancy with flowers.

Have you noticed the latest cafe trend of infusing delicious drinks with floral notes? Flowers provide beauty for the eye and a treat for the nose. We love a good lavender honey latte, hibiscus peach tea, or blushing rosé mocktail during the day.

By night, we’ve added them to some sassy cocktails. Done right, they draw they eyes, tantalize your tongue and take the edge off [literally] any day. Here are just a few ways that you can bring a bit of this bliss home and add some edible petals to your fizz.

Image by    CrazyForUs

Image by CrazyForUs

To get started, you can purchase floral tinctures at a local specialty store, or you can make your own. Here’s a note from VinePair about edible flowers:

“When you get started using edible flowers on your own, make sure you buy pesticide-free. Your best bet is finding a food-focused purveyor to ensure you can eat what you buy. If you decide to forage instead, Viljoen said to follow your nose.”

Here are some recipes to get you inspired!


Coconut Rose Water Blackberry Smash by    TheGoodDrink

Coconut Rose Water Blackberry Smash by TheGoodDrink

Coconut Rose Water Blackberry Smash

INGREDIENTS

  • 2 oz gin

  • 1 oz cream of coconut (Coco Lopez)

  • .75 oz fresh squeezed/strained lime juice

  • ¼ tsp rosewater

  • blackberries

INSTRUCTIONS

  1. Muddle one blackberry in the bottom of a rocks glass, then top with crushed ice.

  2. Shake all remaining ingredients in a cocktail shaker with ice for 5 seconds only.

  3. Pour over the crushed ice, give it a light stir, then top with more crushed ice and blackberries. It's easiest to drink this one with a straw (I have small metal ones, but you can also cut paper ones in half).


Fleur Collins Cocktail by    Hungry Girl por vida

Fleur Collins Cocktail by Hungry Girl por vida

Fleur Collins Cocktail

INGREDIENTS

  • 2 ounces lemon juice

  • 1 to 2 ounces gin

  • 1 ounce St. Germain

  • ½ ounce Creme de Violette

  • 1 ounce simple syrup

  • ice

  • soda water

INSTRUCTIONS

  1. Combine the lemon juice, gin, St. Germain, Creme de Violette, and simple syrup in a mixing glass and stir to combine.

  2. Fill a cocktail glass with ice and pour over the mixture.

  3. Top with soda.


Summers Garden by    Neighborhood Kitchen SF

Summers Garden by Neighborhood Kitchen SF

Summers Garden

INGREDIENTS

  • 5 blackberries

  • .5 oz. rose geranium syrup*

  • .25 oz. lemon juice

  • 1.5 oz. gin

INSTRUCTIONS

  1. In a pint glass, muddle blackberries with Rose Geranium Syrup and lemon juice.

  2. Fill the glass with ice, add gin, and shake well.

  3. Strain into rocks glass over fresh ice.

    *Simple syrup (equal parts sugar and water, heated) infused with rose geranium.


Lilac Merry Fiz by    The Merry Thought

Lilac Merry Fiz by The Merry Thought

Lilac Merry Fiz

This is a virgin recipe!

INGREDIENTS

  • 1/4 cup Fresh Lemon Juice

  • 1 tbsp Lilac Syrup (Instructions below)

  • .1/2 tbsp Fresh Orange Juice

  • Dash of Bitters

  • Sparkling Mineral Water

INSTRUCTIONS

  1. In a glass, combine lemon juice, lilac syrup, orange juice, and bitters.

  2. Fill the glass with mixture and top off with sparkling mineral water

  3. Garnish with lemon and frozen lilac ice cubes

To make the Lilac Syrup:
Combine 1 cup water, 1 cup sugar, and 1/2 cup lilac flowers (no stem or greens) in a sauce pan. Bring to a boil then reduce heat and let it simmer for a couple minutes. Strain out lilacs and let mixture cool before using.


June Blush Cocktail by    Freut Cake

June Blush Cocktail by Freut Cake

June Blush Cocktail

INGREDIENTS

  • 2 ounces of a floral gin (G’Vine is my preferred brand for this)

  • 1 ounce Canton Ginger Liqueur

  • .½ ounce rose water

  • ½ ounce freshly squeezed lemon juice

  • 1-½ cups crushed ice

  • lemon zest

INSTRUCTIONS

  1. In the bottom of a double rocks glass or goblet, add the gin, Canton, rose water and lemon juice.

  2. Add crushed ice, stir.

  3. Garnish with rose petals and fresh lemon zest.


To make the sugared petals:
1 egg white
¼ cup granulated sugar
small handful of rose petals, cleaned and dried

Whip the egg white until frothy. Take a single petal, dip into the egg white and then dredge through the sugar on both sides. Set aside on parchment and repeat. Let the petals air dry for at least 3-4 hours and then transfer to an air-tight container for storage if not using right away.


Hibiscus Champagne Cocktail by    Olivias Cuisine

Hibiscus Champagne Cocktail by Olivias Cuisine

Hibiscus Champagne Cocktail

INGREDIENTS

  • Chilled Champagne, Prosecco or other sparkling wine

  • 11/2 teaspoon to 2 teaspoons of Hibiscus syrup

  • One Wild Hibiscus flower

INSTRUCTIONS

  1. Add the flower and the desired amount of syrup to a champagne flute.

  2. Carefully pour the champagne so the flower blooms.

  3. Serve immediately! :)


Bachelor’s Button Martini by    Anthropologie

Bachelor’s Button Martini by Anthropologie

Bachelor’s Button Martini

INGREDIENTS
for the simple syrup:

  • 1 ½ cups sugar

  • 1 cup water

  • .¼ cup bachelor’s button petals

INGREDIENTS
for the cocktail

  • 2 ounces gin

  • 1 ½ ounces Lillet Blanc

  • ¼ ounce bachelor’s button simple syrup

  • 1 ounce lemon juice

  • 1 egg white

  • Bachelor’s button and carnation petals, for garnish

INSTRUCTIONS

  1. To make the syrup, combine the sugar, water and bachelor’s button petals in a small saucepan

  2. Bring to a boil over medium heat, stirring occasionally.

  3. Simmer until sugar has dissolved, then lower heat. Cook another 10-15 minutes to allow petals to steep; let cool and strain.

  4. After the syrup has cooled, add all cocktail ingredients to a shaker and fill with ice.

  5. Shake vigorously for 30 seconds or until very foamy.

  6. Strain into glasses 

  7. Garnish with carnation and bachelor’s button petals.


Reminder! 😘 Take special care when selecting flowers you intend to consume.

FLOWER PICKING TIPS

FLOWER PREPPING TIPS
When cooking with or serving edible flowers, clean them by washing them gently in a large bowl of cold water and letting them air dry on a paper towel. Use them immediately or store them in the refrigerator for up to a week in an airtight container lined with a damp paper towel.

Read more from Southern Living’s “10 Best Edible Flowers” here.


Happy Sipping! 🥂🌷🦊


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