It's officially spring, even if the weather in most of the country isn't exactly cooperating. If you need a little seasonal pick-me-up to convince yourself that yes, the winter is actually over, why not turn to the most vernal of all produce: flowers?
You can mix with them. You can garnish with them. You can even do both, which is what you see here. So let's talk about some of my favorite ways to get floral flavor into your actual drink, before we talk about best practices in garnishing.
Now. Let's talk garnishing for a sec. I'm gonna be a leeetle controversial here and say that I don't limit myself to edible flower varieties. Yes, I often garnish with edibles, because there are a whole slew of great options and I can sometimes snag them in the herb section at the food store. But to be honest, I use them more often in garnishing food than beverages, because no one ever actually eats the flower garnish on a cocktail. Salads? Yes. Pasta? Of course. Soups? You bet. Spooning a flower into your mouth as part of a yummy dish is one thing, but plucking it off of a beverage, chewing and swallowing is quite different.
The flowers I put on the drink aren't always meant to be consumed -- they might just be there to add color and aroma to the cocktail, which can elevate the drinking experience even if you're not actually eating them. When I'm not using edible varieties, I float the cocktail on top of the drink so it's barley in contact with the liquid, or else perch it on the side with a cocktail pick. You still want to make sure you're using organic flowers, because alcohol will leach away any icky floral preservatives and pesticides right into your beverage. Ew. And make sure you give your guests a heads up that the flowers are just for show.
For the Daiquiri:
For the Syrup:
For the Daiquiri:
For the Syrup:
We’ll never send spam, and we do not share your information to third parties.
No thanks, maybe later!