Spring flower cocktails

Hello everybody!

Gorgeous flowers blooming all around are certainly the best part of spring—and they aren’t all just eye candy. Spring also brings edible flowers, which can lend both visual beauty and subtle flavor to your food and drink. Though you can eat the entire flower of any that is edible, I prefer using edible flowers to infuse other things with flavor and garnish, which is why I think they’re particularly great for cocktails. Extract some of that floral goodness into one of your mixers and use a fresh edible flower to top. Then you get eye candy and taste candy, too.

These spring cocktail recipes are perfect for some kind of a celebration and all of them can be made both with or without alcohol, which means that everyone can have a sip. But don’t feel like these are only good for a special occasion. Around this time of year, edible flowers will show up at green markets and even well-stocked conventional supermarkets. Pick up a bunch and treat yourself. I guarantee these will bring a smile to your face at the end of a long day.


Colorful spring cocktails with flowers?! What could be better? They’d make the perfect start to a dinner party or a sweet addition to a weekend brunch or shower.

Rosewater lemonade

• 2 tbs rosewater water
• 1 tbs simple syrup
• 1/2 cup lemonade
• 2 oz vodka (not required)

Combine all ingredients over ice and shake. Top with rose for garnish. Yield 1 serving.


Chamomile whiskey

• 1 tbs honey
• 1 chamomile tea bag
• 1.5 oz whiskey
• 1 cup hot water

Steep tea bag in hot water. Stir in honey and let sit until cool. Combine with whiskey over ice. Add fresh chamomile for garnish. Yield 1 serving.



• 1 cup grapefruit juice
• 1.5 oz gin
• 0.5 oz simple syrup

Combine all ingredients over ice and mix. Add flowers (these are diantus) for garnish. Yield 1 serving.




Lemon Chamomile


   For the cocktail:

  • 1 1/2 oz gin
  • 1/2 oz chamomile syrup
  • 1/2 oz lemon juice
  • 1/4 oz elderflower liqueur
  • 1 teaspoon lemon curd
  • 1 teaspoon greek yogurt
  • 1 egg white
  • fresh chamomile flowers for garnish

   For the chamomile syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons dried chamomile

   For the lemon curd:

  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup sugar
  • 3 eggs
  • 6 tablespoons butter, cut into small cubes



   For the lemon curd:

  • In a heavy saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.
  • Whisk in the butter and cook on medium-low heat.
  • Whisk constantly until the curd is thick and the first bubbles appear on the surface, about 6-8 minutes.
  • Transfer the curd to a bowl and chill until cold, at least one hour.

   For the chamomile syrup:

  • In a medium saucepan, add sugar and water and cook over medium heat until the sugar has completely dissolved.
  • Add the chamomile, remove from heat and let steep while the syrup cools to room temperature, about 15 minutes.
  • Strain through a fine mesh strainer and store in the refrigerator for up to two weeks.

   For the cocktail:

  • Add the egg white, gin, chamomile syrup, lemon juice, elderflower liqueur, yogurt, and lemon curd, and dry shake (without ice) to combine.
  • Fill shaker with ice and shake vigorously.
  • Double strain into a chilled coupe glass and garnish with fresh chamomile flowers.




 Lavender Lemonade
  • 6 cups water, divided
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 Tbsp dried lavender
  • 2 cups lemon juice
  • Lemon slices and lavender petals for garnish
  • Blue or purple food coloring (not required)

Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in agave nectar and lavender. Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture! In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water. Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Makes the lemonade especially cute for those ladies?? brunches! Serve over ice.




Lemon Jello Shot

  • 4 envelopes gelatin (1 ounce)
  • 4  large freshly squeezed lemons
  • 2 1/2 Cups water
  • 1 1/2 Cups sugar (or stevia for a low calorie version)
  • 1 1/2 Cups vodka and 1/2 cup of Cointreau (only add if you’re making an alcoholic version, obviously. otherwise replace with the equivalent amount of water)

Combine all ingredients and mix. Add flowers for garnish. Yield few servings.


spring-cocktail-ideas-Edible-Flower-Lemon-Jello-Shot-Sugar-and-Cloth 2_zpslzfcdspn

photos are not mine. all the copyrights go to the owners.


5 thoughts on “Spring flower cocktails

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