How to Use Flowers in Cocktails

Photos courtesy of Hearth and Hill

Cocktails that incorporate flowers are instant crowd-pleasers and become beautiful, warm-weather favorites. Common uses of flowers in cocktails are dried flowers that can be infused in simple syrups or honey or included as teas. Florals can be used as either a primary stand-out ingredient, a complementary secondary component, or a garnish.

Bar manager Daisy Clark of the award-winning, family-owned, and operated Hearth and Hill in Park City, Utah, uses floral-infused honey syrup and hibiscus crystals to create the lovely Lavender Margarita on the menu. “It’s natural but stand out magenta color is often eye-catching and draws attention,” she says about the drink. We asked Clark about mixing flowers in cocktails.

STEP 1

CHOOSE YOUR FLOWER “We especially love lavender in ours!” says Clark. Choose from flowers such as hibiscus, lavender, jasmine, chamomile, dandelion, or butterfly pea flowers. Once you choose, infuse flowers in equal parts honey (or your choice of sugar) and water. Bring mixture to a boil and allow to simmer for up to three hours. Cool, and sift off flowers. Refrigerate and keep as you would a syrup or honey.

STEP 2 STEP 3

CHOOSE YOUR SPIRITS Hibiscus flavors often come off as a sweet yet crisp bite with a nice floral finish. Pair it with tequila for a fun Margarita. Pair flowers with gin and other fresh herbs such as mint or rosemary for an herbal experience. More of a whiskey drinker? Try using floral flavored bitters, oldfashioned style, with honey or simple syrup and citrus to round things off. KEEP IT SIMPLE If you want something simple yet practical, maybe for a summer day, try adding your choice of spirit to floral tea or incorporate fresh or dried flowers as a garnish added to your drink. Remember, most flowers have tons of health benefits, so adding them to your diet is always a plus.

LAVENDER MARGARITA

INGREDIENTS

2 oz. tequila 1 oz. curaçao 1 oz. lime juice 1 oz. floral-infused honey*

PREPARATION

Rim 1/2 glass with store-bought dried hibiscus crystals. Add a splash of hibiscus crystals and lime juice to the bottom of the rocks glass to encourage the hibiscus crystals to begin dissolving. Add all ingredients to a shaker over ice, shake well until creamy, dirty dump into the glass. Garnish with fresh flowers and lime. *Floral Infused Honey/Syrup: Add equal parts honey or your choice of sugar with equal parts water to a large pot. Add your choice of flowers to be infused. Bring to a boil and allow to simmer for up to 3 hours. Cool, and sift off flowers. Refrigerate and keep as you would a syrup or honey.

DAISY CLARK

Bar Manager Daisy Clark of beloved family-owned and operated Park City eatery, Hearth and Hill, a popular gathering spot where guests enjoy great food and service. Since opening in December 2018, the award-winning Hearth and Hill team, led by accomplished Park City restaurateur Brooks Kirchheimer, has been committed to “Inspiring our associates, thrilling our guests, and enriching our community.” The bar program of seasonal and signature cocktails and mocktails, craft beers, and a carefully curated wine collection has received great recognition.

TIP

Using dried flowers is cheaper and always in season, unlike fresh flowers.

PRO TIP

Safety is the first concern when using flowers in cocktails. Flowers need to be food-grade quality, free from pesticides and perfumes.