Pluck fresh flowers and turn your cocktails into botanical heaven - perfect for serving up to your
Flowers don't just smell and look nice - they can be delicious accompaniments to a cocktail, too!
Whether it's the spiciness of a hibiscus flower, aniseed of fennel or the perfume of a rose, there is a huge variety of flavours to be had from infusing the flowers themselves into a drink.
Add them as a syrup (such as lavender or rose), as a frosting, or leave them to be nibbled whole as an edible decoration... Whatever you choose to do, enjoy!
#1 Simple syrups are a basic 2-to-1 ration of sugar to water, heated to a brief boil in order to dissolve the sugar and simmer with added edible flowers.
#2 If a drink calls for a water mixer, try substituting a tea-infused with the edible flower of your choice. You can take the floral tea-flavoured drink even further by freezing it into the ice cubes called for in your cocktail!
#3 The sugar or salt-based garnish on the rim of a cocktail glass is called a 'rimmer'. Try addin a small amount of crumbled or powdered edible flowers to your rimmer to give your drink even more floral appeal.
Tips courtesy of Bloom & Wild.