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.
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!
This is a virgin recipe!
2 oz gin
1 oz cream of coconut (Coco Lopez)
.75 oz fresh squeezed/strained lime juice
¼ tsp rosewater
Muddle one blackberry in the bottom of a rocks glass, then top with crushed ice.
Shake all remaining ingredients in a cocktail shaker with ice for 5 seconds only.
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).
2 ounces lemon juice
1 to 2 ounces gin
1 ounce St. Germain
½ ounce Creme de Violette
1 ounce simple syrup
Combine the lemon juice, gin, St. Germain, Creme de Violette, and simple syrup in a mixing glass and stir to combine.
Fill a cocktail glass with ice and pour over the mixture.
Top with soda.
.5 oz. rose geranium syrup*
.25 oz. lemon juice
1.5 oz. gin
In a pint glass, muddle blackberries with Rose Geranium Syrup and lemon juice.
Fill the glass with ice, add gin, and shake well.
Strain into rocks glass over fresh ice.
*Simple syrup (equal parts sugar and water, heated) infused with rose geranium.
This is a virgin recipe!
1/4 cup Fresh Lemon Juice
1 tbsp Lilac Syrup (Instructions below)
.1/2 tbsp Fresh Orange Juice
Dash of Bitters
Sparkling Mineral Water
In a glass, combine lemon juice, lilac syrup, orange juice, and bitters.
Fill the glass with mixture and top off with sparkling mineral water
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.
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
In the bottom of a double rocks glass or goblet, add the gin, Canton, rose water and lemon juice.
Add crushed ice, stir.
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.
Chilled Champagne, Prosecco or other sparkling wine
11/2 teaspoon to 2 teaspoons of Hibiscus syrup
One Wild Hibiscus flower
Add the flower and the desired amount of syrup to a champagne flute.
Carefully pour the champagne so the flower blooms.
Serve immediately! :)
for the simple syrup:
1 ½ cups sugar
1 cup water
.¼ cup bachelor’s button petals
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
To make the syrup, combine the sugar, water and bachelor’s button petals in a small saucepan
Bring to a boil over medium heat, stirring occasionally.
Simmer until sugar has dissolved, then lower heat. Cook another 10-15 minutes to allow petals to steep; let cool and strain.
After the syrup has cooled, add all cocktail ingredients to a shaker and fill with ice.
Shake vigorously for 30 seconds or until very foamy.
Strain into glasses
Garnish with carnation and bachelor’s button petals.
Reminder! 😘 Take special care when selecting flowers you intend to consume.
FLOWER PICKING TIPS
Be sure to avoid using flowers that have been sprayed with pesticides or other chemicals.
Always purchase your edible flowers from the produce section of your grocery store.
For online sources, try
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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