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HOW TO
HOW TO USE FLOWERS IN COCKTAILS Photos courtesy of Hearth and Hill
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ocktails that incorporate flowers are instant crowd-pleasers and become beautiful, warm-weather favorites. Common uses of flowers in cocktails are dried flowers that can be infused in simple syrups or honey or included as teas. Florals can be used as either a primary stand-out ingredient, a complementary secondary component, or a garnish. Bar manager Daisy Clark of the award-winning, family-owned, and operated Hearth and Hill in Park City, Utah, uses floral-infused honey syrup and hibiscus crystals to create the lovely Lavender Margarita on the menu. “It’s natural but stand out magenta color is often eye-catching and draws attention,” she says about the drink. We asked Clark about mixing flowers in cocktails.
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CHOOSE YOUR FLOWER “We especially love lavender in ours!” says Clark. Choose from flowers such as hibiscus, lavender, jasmine, chamomile, dandelion, or butterfly pea flowers. Once you choose, infuse flowers in equal parts honey (or your choice of sugar) and water. Bring mixture to a boil and allow to simmer for up to three hours. Cool, and sift off flowers. Refrigerate and keep as you would a syrup or honey.
CHOOSE YOUR SPIRITS Hibiscus flavors often come off as a sweet yet crisp bite with a nice floral finish. Pair it with tequila for a fun Margarita. Pair flowers with gin and other fresh herbs such as mint or rosemary for an herbal experience. More of a whiskey drinker? Try using floral flavored bitters, oldfashioned style, with honey or simple syrup and citrus to round things off.
KEEP IT SIMPLE If you want something simple yet practical, maybe for a summer day, try adding your choice of spirit to floral tea or incorporate fresh or dried flowers as a garnish added to your drink. Remember, most flowers have tons of health benefits, so adding them to your diet is always a plus.
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