Special occasions or just everyday occurrences are brightened by edible flowers for cocktails. Cocktail flowers are organically raised and non-toxic, often with delicate flavors that will enhance beverages. The bright hues of the entire flower or just its petals will imbue the cocktail with flavors, scents, and elevated notes. You can grow your own edible flowers or purchase them in the grocery section of your supermarket.
Best Edible Flowers for Cocktails
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Growing edible flowers for cocktails starts with seed. Most flowers for cocktail garnish are annuals and easy to grow. Some will even self seed, meaning they will come back the following year. If you need to source your edible blooms, make sure they are safe for consumption. Many of our common liqueurs are made using the addition of flowers, such as Pimms which contains borage. There are both decorative and herb derived flowers for cocktails, with each adding its own flavor to the concoction.
- Chamomile: This is an easy to grow plant that will self seed. The tiny daisy-like flowers add a charming touch to drinks. Chamomile flowers may also be made into tea or a simple syrup for use in cocktails.
- Violas: Another plant that will self seed, edible violets come in several color combinations. The blooms are small and fit neatly onto the rim or top of a cocktail. They have a fresh, slightly floral flavor that brightens a cocktail without being overpowering.
- Bee Balm: The flowers have a slightly ragged petal appearance and come in a range of colors. Also often called Bergamot due to the flavor’s resemblance to the fruit, bee balm imparts a gentle citrus flavor.
- Lilac: A classic bloom that flowers in spring, lilacs have old fashioned appeal. The pastel hues add a touch of elegance to beverage concoctions and lend floral notes to the flavor.
- Rose: A perennial plant with sweetly scented, gorgeous flowers, roses are unmistakable. The petals may be candied to sweeten and brighten cocktails.
- Fuchsia: Looking a bit like ballet dancers, fuchsia’s dangling two-tone flowers add tangy zest to drinks.
- Herbs: Many edible herb flowers introduce vegetal, earthy, or spicy notes to a cocktail. Try thyme, basil, sage, or mint.
- Hibiscus: Tropical appeal introducing tangy, sweetness. Hibiscus are exotic additions to any food or beverage.
- Lavender: With an unmatched scent, the floral taste is excellent when used in a simple syrup. Small purple blooms of lavender can be dotted atop a cocktail for color and aroma. It is also useful in infused alcohol preparations.
- Nasturtium: Popular in salads and as a garnish, the edible flowers of nasturtium add a peppery flavor to cocktails. Double colored flowers in sunset hues really add pop to the beverage.
Many fruit blossoms are also edible as well.
Try These Cocktails With Edible Flowers
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Humans have been using flowers in their food and drink for many centuries. Every culture seems to have their own use of floral plant parts, whether it is culinary, aromatherapy, medicinal, or other oral imbibements. Flowers for cocktail garnish are not a modern concept. Herbs and flowers were a common part of drinks through many ages. Sometimes the inclusion of edible flowers was for medicinal purposes, but it was also for pleasure.
Rose Margarita
This is a twist on a classic margarita featuring both roses and hibiscus. It calls for white tequila, rose syrup, orange liqueur, with a garnish of rose petals, hibiscus, and a rim or rose salt.
Summer Sunset
This drink is flower forward with a rosemary hibiscus syrup. Gin and lime juice make up the balance of the drink and the garnishes may be orchids, rose, lavender, or hibiscus.
Lavender Lemonade
This pretty drink features good quality gin, honey syrup, lemonade and a sprig of lavender.
Blood Orange Bee Knees
A drink that mimics the color of summer sunsets, this cocktail blends gin and blood orange liqueur, with honey syrup and lemon juice, finished with a dash of orange bitters. Garnish with a brightly colored nasturtium flower.
