One of the biggest movements right now in mixology is edible florals in cocktails (think lavender syrup, hibiscus infusions, rose water etc.) What we are seeing is the evolution of the culinary cocktail: what started as fresh fruit, moved to savory flavors and vegetable ingredients, and now we're seeing edible-florals popping up in 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
Hibiscus Ginger Martini
Green Isaac's Special
Flor de Cana Flip Flop Punch
Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process). After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added. Add ice once all of the ingredients have been added and stirred. 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 Cana 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.