drink
THE PETAL PUSHER Words + Photo by Jayme Henderson
O
ne of the easiest, high-impact measures you can take to give a little flourish to your
cocktails is sourcing — or even growing — edible flowers. With colorful, fragrant garnishes in mind, I regularly sow dianthus, violas and micro marigolds in my garden so that I always have the perfect finishing touch for drinks. For this spring cocktail, inspired by a classic margarita, I really wanted the floral component to shine in the flavor profile. The pop of tart raspberry is balanced by the rich, floral sweetness of the elderflower liqueur, resulting in a refreshing sip that’s a bright welcome to spring’s arrival, primed for your next seasonal gathering. Once you’ve mixed your cocktail, and while it’s still in the mixing tin, be sure to taste for acid and sugar balance. Keep in mind that raspberries can range from super tart to lush and sweet, so adjust the lime juice and simple syrup accordingly.
WANT TO KEEP THIS COCKTAIL LOCAL? Look for Colorado-owned Suerte Tequila, whose blanco is a particularly herbaceous, silver-style tequila, and seek out Wood’s High Mountain Distillery’s Fleur de Sureau elderflower liqueur. This Salida-made liqueur is crafted from distilled Colorado wine and infused with Colorado-grown elderflower, finished with local honey. With notes of fresh flowers and raspberries, it’s an ideal match in this cocktail recipe. :
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