FLOWERS IN COCKTAILS

 

FLOWERS IN COCKTAILS

Edible flowers have become a trend in modern cocktails and cooking. Although they are not something new, but have existed since ancient times, their vibrant colors and organic shapes have put them back in the public eye, as they give dishes and drinks a refreshing aesthetic, as well as unique and delicious flavors. aromas that turn your tasting into a complete sensory experience.

Most bartenders go one step further, looking for new formulas with edible flowers that enhance the flavors, aromas and colors of their mixes.

And the flowers provide rich organoleptic nuances related to freshness and sweet and acidic flavors.

Furthermore, in many cases, they provide the added experience of being able to eat the flower when the drink is finished. Many times, edible flowers are combined with fruits, vegetables, juices, etc., in a perfect balance of ingredients, offering elaborate cocktails of unquestionable quality.

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Methods to incorporate flowers into a cocktail creation

Infusion

In this case the flowers are boiled in liquid and allowed to rest. For this purpose it is advisable to use dried flowers. Hibiscus or Jamaica flower, chamomile or jasmine are ideal for infusion. They combine perfectly with gin, mezcal or sparkling wines.

Maceration & Syrup

They are prepared by adding equal parts of sugar and water to which fresh, stemless flowers are added. They are then added to the alcoholic ingredient along with the rest of the elements. For example, Jamaican flower, violets, lavender, roses, hibiscus, pansies, elderberry...

To make a syrup, you must put the fresh flowers – without stem – in equal parts of water and sugar, preparing them over heat. For its part, macerations consist of the extraction of certain properties of edible flowers, within an alcoholic medium.

Decor

This is the most classic way to use flowers in cocktails. Apart from their ornamental character, they modify the smell and taste in the mouth. Plus, being edible they offer another level of experience for a drink. For this purpose, rose petals, violets, orchids, lavender are recommended.

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Examples of cocktails that are prepared with edible flowers

Hibiscus Royal Champagne Cocktail

Prepare this cocktail with hibiscus flower in syrup, sparkling wine, cava or champagne, sugar, some strips of orange peel and crushed ice.

Brazilian orchid

Mix lemon juice, honey syrup, blood orange juice and gin in a shaker. Serve the mixture in a glass with ice and garnish with orchid petals. You will get a colorful and refreshing cocktail.

Chamomile cooler

A cocktail based on cognac that nuances the flavor of this drink. Combining the spirit with flowers enhances the natural floral notes of cognac. This combination is prepared with dried chamomile and fresh lavender flowers that we prepare as a shrub or syrup, offering a stimulating color contrast. We also add soda.

Lavender Martini

Take advantage of the relaxing properties of lavender to enjoy it mixed in a Martini. You will be surprised by its exquisite fragrance. Before, you must prepare a syrup based on this flower.

Aviation Cocktail

This combination of New York origin already appeared in 1916 in the popular book Recipes for Mixed Drinks. Its original recipe includes gin, maraschino, lemon juice, violet liqueur, a cherry and ice.

Whiskey with honey and chamomile

Add fresh chamomile flowers to your whiskey cocktail with lemon juice and honey syrup.

Rose liqueur

A liqueur that is prepared by macerating dried roses in vodka with sugar syrup.

Rose Mojito

Add the classic mint leaves, some rose petals, syrup, fresh lemon juice and some strawberries to the rum as decoration. Shake well in a shaker and strain before serving in a glass with crushed ice.

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