by Rebecca Toy
bring blooms from the garden to your glass
FLOWERS, our most potent symbol of spring, raise spirits–and elevate cocktails. Beautiful blooms brighten beverages and add aromas that gently boost complexity without overpowering your creations. While floral garnishes aren’t new, bartenders and chefs are increasingly connecting with growers nationwide while making organic, edible options more widely available in stores for the at-home mixologist. Of course, you can always grow your own, too!
Part of the fun of adding a hint of spring into your cocktails is the plethora of choices. Popular pansies, lilacs and violas add light sweetness, while carnations, calendulas and nasturtiums leave a spicy kick. Versatile, sweet alyssum captures both. Others bring fruity and earthy tones: tart berries from hibiscus, lemon zest from bee balm and grassy bite from violets. Check before using flowers, as some are not safe for consumption.
Whatever flowers you choose, look for chemical-free options– ones you’ve grown or those from gardeners committed to clean, edible use. Use blooms without blemishes and remove stems. Gently rinse any remaining dirt in cold water and let the blossoms dry flat. Then, prop petals on the rim for simple aesthetic and aromatic garnish. For more direct floral tones in your concoction, gently spread the petals and float the flower in the finished cocktail.
Stunning frozen florals are also easy, starting with artfully arranged selections in large ice cube trays. Use filtered or boiled (and cooled) water for clear cubes. While freezing can minimize already-faint flavor, these are playful additions for warm-weather parties, especially gorgeous in clear cocktails.
Other methods directly enhance flavor. Sugared petals add an extra dose of floral sweetness. After the initial prep, brush egg white lightly on each petal, dip in fine sugar and dry until hardened. Their sparkle is fleeting once in the cocktail, but the flavor remains. For a more direct infusion, try macerating and boiling flowers, adding sugar and canning to create your own floral simple syrup. The options will have you making creative cocktails throughout the season.
Lilac Gin Fizz Cocktail
INGREDIENTS
4 oz. gin
2 oz. lemon juice, freshly squeezed
1 oz. lilac syrup
6 oz. carbonated water
Garnish:
lilac ice cubes
lilac flowers
DIRECTIONS
1. Add the gin, lemon juice and lilac syrup to a pitcher with a handful of ice. Stir everything until combined with a long spoon.
2. Pour into two cocktail glasses or tumblers and top with ice-cold carbonated water.
3. Optionally, add lilac ice cubes and lilac flowers to garnish.
Sparkling Pomegranate Cocktail
INGREDIENTS
With Alcohol:
1 oz. pomegranate juice
prosecco
ice cubes with pansies
Without Alcohol:
1 oz. pomegranate juice
sprite or sparkling water
ice cubes with pansies
DIRECTIONS
1. To a glass, add an ounce of pomegranate juice then top with prosecco or sparkling water.
2. Garnish with ice cubes decorated with pansies and a few fresh pansies for fun.
3. Enjoy!
Pineapple Rum Slush
INGREDIENTS
16 oz. cubed frozen pineapple
¾ cup coconut water or pineapple juice
3 oz. rum, or more to taste
kiwi
sweet alyssum
pansies
DIRECTIONS
1. (Optional) Set aside two pineapple cubes to use as a garnish, slicing halfway through and placing on the rim of your glasses.
2. Pour the coconut water and rum into a blender. Add pineapple cubes and cover. Blend until mixture is smooth and no chunks remain. If the mixture is too thick or difficult to blend, add another ¼ cup of coconut water.
3. Taste and add additional rum as desired.
4. Pour into glasses and enjoy.
