A Guide to Using Flowers in Cocktails

Edible flowers can elevate a cocktail from pleasant to unforgettable, offering not only visual appeal but also subtle aromas and flavours that enhance the drinking experience. Whether you’re shaking up drinks for a party or crafting a signature serve, knowing when and how to use fresh and dried flowers is key.

Always check for potential allergies before using edible flowers, and ensure they’re safe for all your guests to enjoy.

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Using Fresh Flowers in Cocktails

Fresh edible flowers make stunning garnishes and can be infused into syrups or muddled into cocktails. However, not all flowers are edible—so it’s crucial to choose varieties grown specifically for culinary use. Never use flowers from florists or garden centres unless they’re labelled as pesticide-free and food safe.

When to use fresh flowers:

As garnishes: Add a few blooms to the top of a cocktail for a delicate, fragrant finish. Violas, pansies, nasturtiums, and marigolds are popular choices due to their colour and mild taste.

In ice cubes: Freeze petals into ice cubes for a decorative touch that melts beautifully into your drink.

In syrups or infusions: Steep petals in sugar syrup to extract floral flavour. Lavender, lilac, elderflower, and rose are ideal for this.

In muddling or shaking: You can gently muddle herbs and flowers like chamomile or hibiscus with fruit to add depth to your cocktail base.

Keep in mind that fresh flowers are perishable and best used the same day. Store them in the fridge with a damp paper towel or in an airtight container to maintain freshness.

Using Dried Flowers in Cocktails

Dried edible flowers offer concentrated flavour and are more shelf-stable, making them a convenient addition to any home bar. You can find them in health food stores, tea shops, or online from reputable sources.

Top dried flowers to try:

• Hibiscus: Tart and vibrant, hibiscus is perfect for infusing into syrups or steeping like tea for a ruby-red colour and cranberry-like taste.
  
• Lavender: A little goes a long way—ideal for gin-based cocktails or lavender syrup.
  
• Chamomile: Sweet, apple-like, and soothing; great for lighter drinks or calming nightcaps.
  
• Rose: Floral and fragrant, dried rose petals can be used for garnish or infused into spirits and syrups.
  

To use dried flowers, steep them like you would tea—in hot water or warm alcohol—and strain thoroughly. You can also grind them into a fine powder for a dusted garnish on foamy drinks like a gin sour or a Ramos Gin Fizz.

Final Tips

Always verify flowers are edible and food grade.

Use a light hand—floral flavours can be overpowering.

Pair flowers with complementary spirits: gin, vodka, and sparkling wine are ideal partners.

With a touch of floral flair, your cocktails can become a feast for the senses—just be sure to choose the right blooms and let nature do the rest.