Effortlessly Elevate Your Floral Cocktails With Edible Flowers

Edible flowers have been used for centuries to enhance the presentation of dishes. However, did you know that they also make an excellent addition to cocktails? These delicate blooms can elevate a simple drink to an extraordinary level, lending fragrance and spice to flowery cocktails featuring flavors such as hibiscus and rose or floral spirits like crème de violette, elderflower liqueur, and botanical gins.

Simply put, edible flowers are more than just a pretty garnish. Each flower brings with it a natural range of flavor profiles from sweet to bitter and can impart different textures depending on the variety. Plus, they add a pop of color to your glass and imbue your drink with a delicate aroma. Some popular options are lavender, elderflower, and even cherry blossoms; flowers such as nasturtium and calendula have been used historically for medicinal purposes, adding an air of intrigue and mystique to the trend.

The bottom line is that, with a little experimentation and a touch of creativity, you can easily improve your libations with edible flowers. Unlocking the secrets of which flowers are safe to eat, discovering the perfect pairing between spirits and edible flowers, and mixing and matching flavor profiles like a pro — these are the keys to concocting breathtaking cocktails. With mastery over these techniques, you can create aesthetically pleasing drinks that brim with a delightfully natural essence.

First, how do you distinguish between edible flowers and those unsuitable for consumption? While it's nearly impossible for the naked eye to discern, you can perform a few simple edibility tests to check. These require you to test the flower on your skin and tongue for undesirable effects.

With edible flowers in hand, take time to notice how each one smells. Common edible flowers include roses, chamomile, lavender, hibiscus, honeysuckle, lilac, and pansies. Kevin Peterson, co-owner of Detroit cocktail bar Castalia, told Punch, "When I pair a cocktail to a scent, I want the sensory impression of the drink and fragrance to overlap. The overlap could be some of the aroma components, such as a rosemary scent paired with a gin-forward cocktail." While Peterson's cocktails are paired with a perfume scent, you can achieve a similar sensory experience by pairing a drink with the right flower.

For example, lavender adds velvety, minty notes that work well with gin and citrus drinks, while hibiscus gives a tart and sweet flavor that complements tequila and rum-based drinks. Rose petals bring a fragrant aroma perfect for champagne cocktails, while chamomile adds a soothing and slightly sweet taste to any bourbon cocktail (like a Hot Toddy). The best part about edible flowers is that they can be used in many ways — as a simple garnish, infused in syrups or bitters for added flavor, or even as a core ingredient.

Naturally, floral spirits are the perfect base for many vibrant and aromatic cocktails. They're often distilled with fragrant and herbaceous botanicals that impart an essence of nature's most beautiful gardens. Think fresh botanical gins, absinthe, elderflower liqueur, and crème de violette.

But how can edible flowers enhance these already flavorful spirits, you ask? By complementing the existing flavor profiles. For instance, a subtle floral note from elderflower goes remarkably well with gin. Use it as a garnish to accentuate the flavors of a wildflower or rose gin, as well as elderflower liqueur, like St. Germain, which shines as the base of a riff on the classic French 75. Just use elderflower liqueur in place of the simple syrup and gin. Place a sprig of fresh elderflower in the glass for a bright, fresh presentation, plus that added aromatic hit.

If you're feeling extra fancy, how about a vibrantly flavorful and colorful absinthe cocktail called Arsenic and Old Lace? To craft this unique concoction, combine dry gin, vermouth, and absinthe with a splash of chilled water and crème de violette. Finish it off with a violet garnish for added visual appeal. Prefer a bit of heat? Try mixing dried hibiscus flowers, fresh lime juice, tequila, and jalapeño-lime simple syrup for a spicy, tart take on the traditional margarita. Ultimately, the trick for any of these floral-forward cocktails is to use flowers sparingly so they don't overpower the spirit's taste.