Summer is in the air, and FLORALS are in your COCKTAILS!

Fun, flirty, and in bloom, flowers have sprung from the fashion runways to accessories, and even to cocktail culture.

What we are seeing is the next wave of the culinary cocktail. First, mixologists hit the market for any fresh fruits they could find. Next, the trend continued, and hand-crafted cocktails included vegetables like celery juice, tomatoes, and peppers. Now, this movement continues with the summery addition of fresh, edible flowers.

Ask any leading bartender and they will be sure to share with you the next big trend in mixology – edible flowers being infused, muddled and served up in cocktails like never before. The fragrant aromas and dazzling colors of spring’s most vibrant roses, lavender, hibiscus, and elderflower are showing up in the most unexpected place – the cocktail glass!

 

Lavender Raspberry Collins
1 ½ oz. BOMBAY SAPPHIRE® gin
½ oz. fresh lemon juice
½ oz. lavender syrup
4 fresh raspberries
3 oz. club soda

Squeeze half a lemon into a Collins glass, add lavender syrup and BOMBAY SAPPHIRE.
Stir and fill with ice. Top with club soda and garnish with a lemon wedge.

 

Lucid Cooler
2 oz Lucid Absinthe
1 oz St-Germain Elderflower Liqueur
1 oz Simple Syrup
1 oz Fresh Lime
1 oz Ginger Ale
4Fresh Basil Leaves
5Fresh Grapes

Build in a rocks glass: muddle basil leaves with simple syrup. Add ice, Lucid Absinthe, St-Germain, fresh lime and ginger ale.

 

Hibiscus Ginger Martini
1 ½ oz. Xante liqueur
1 ½ oz. lemon juice
1 oz. hibiscus infused simple syrup
1 small piece fresh ginger

Muddle the ginger. Add Xante and all ingredients. Shake and sift twice. Serve in cocktail glass.

 

Green Isaac’s Special
2 oz Vita Coco Natural
1 ½ oz. Chamomile infused Bombay Sapphire Gin
½ oz. fresh Lime Juice

Shake all ingredients together. Pour into a cocktail glass. Garnish with lime wedge.

 

Flor de Caña Flip Flop Punch
Ingredients:
2 oz. Chamomile infused Flor De Caña 4-year old
4 sugar cubes
3 oz. club soda
1 oz. lemon juice
1.5 oz. grapefruit juice

Method:
1. Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled

Strain punch into a glass or punch bowl, depending on the size of the portion.
Top with 2oz. club soda and garnish with grapefruit slices

*Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum.
Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.

READ MORE: floralcocktailssummer

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