Edible flowers bring a unique sensory element to cocktails, enhancing both appearance and flavor. Popular choices like lavender, hibiscus, and elderflower not only look beautiful but also infuse cocktails with hints of sweetness, spice, or tartness.
Edible flowers bring a unique sensory element to cocktails, enhancing both appearance and flavor. From delicate petals that add subtle taste notes to bold blooms that create striking visuals, edible flowers transform drinks into vibrant, aromatic experiences. Popular choices like lavender, hibiscus, and elderflower not only look beautiful but also infuse cocktails with hints of sweetness, spice, or tartness.
Borage, also known as starflower, is an annual herb with striking blue, star-shaped flowers that bloom profusely from early summer to early fall. Native to the Mediterranean, this plant is appreciated for both its beauty and its ability to attract pollinators like bees to the garden. Its fuzzy, gray-green leaves and vibrant blossoms make it a unique addition to borders and vegetable gardens. Borage is hardy and thrives in full sun, well-drained soil, and adds a delightful touch when used fresh in culinary applications.
Edible Parts: The flowers and young leaves are edible, though the leaves are typically used in moderation due to their texture.
Taste: Mild, cucumber-like flavor, great for adding freshness.
Uses: Often used as a garnish or frozen in ice cubes for summer drinks. Borage flowers also make colorful garnishes on cakes, using them fresh for a bright, natural aesthetic
Pairs Well With: Gin, lemon, cucumber, and light tonics. Perfect for a Borage Gin and Tonic.
Calendula, also known as pot marigold, is a bright, cheerful flower native to the Mediterranean. Blooming from spring to fall, it has edible petals that add color and a mild peppery taste to dishes and drinks. Often grown as an annual, calendula is valued for its versatility in the kitchen and bar.
Edible Parts: Petals only.
Taste: Slightly bitter, peppery with tangy undertones.
Uses: Calendula petals are used to garnish or infuse syrups, especially in gin-based cocktails. The petals can also float atop cocktails for a pop of color.
Pairs Well With: Gin, lemon, honey, and chamomile.
Chamomile is a gentle annual or perennial herb with small, daisy-like flowers and a soothing fragrance. Native to Europe, it blooms from late spring to early fall and is renowned for its calming effects. Chamomile flowers lend a subtle, apple-like flavor, enhancing teas, syrups, and cocktails. In the garden, chamomile attracts beneficial insects, making it a good companion plant for vegetables. It thrives in sunny, well-drained areas and can be grown in garden beds or containers.
Edible Parts: Flowers.
Taste: Mild, sweet, with notes of apple.
Uses: Chamomile flowers are often steeped to make syrups or infused into gin or vodka. Common in Chamomile Whiskey Sours or calming herbal cocktails.
Pairs Well With: Whiskey, gin, lemon, and honey.
Cornflower, also known as bachelor’s button, is an annual wildflower with striking blue petals that bloom from early summer to fall. Native to Europe, cornflower is treasured for its bright color and mild flavor. It adds a vibrant aesthetic to any cocktail, especially summer drinks.
Edible Parts: Petals only.
Taste: Mild, slightly spicy with a hint of clove.
Uses: Cornflower petals are sprinkled as garnish or frozen in ice cubes for cocktails. Commonly paired with light tonics and gin.
Pairs Well With: Gin, elderflower, lemon, and tonic water.
Elderflower (Sambucus nigra) is a deciduous shrub or small tree native to Europe and parts of Asia. It is beloved for its large clusters of creamy white, fragrant flowers that bloom from late spring to early summer. These delicate blooms attract pollinators, making elderflower a popular choice in both natural and ornamental gardens. Following the bloom, the plant produces small, dark purple berries, adding seasonal interest to the landscape. Elderflower has a distinct, delicate flavor and is widely used to create elderflower cordial, which serves as a base in many cocktails. Elderflower’s sweet, floral essence is both unique and versatile in mixology.
Edible Parts: Flowers (avoid berries unless fully ripe and prepared).
Taste: Sweet, light, with hints of pear and lychee.
Uses: Elderflower cordial is a key ingredient in cocktails like the Elderflower Collins or St-Germain Spritz. Fresh blooms make beautiful garnishes.
Pairs Well With: Gin, champagne, lemon, and cucumber.
Chinese Hibiscus, or Hibiscus rosa-sinensis, is a tropical shrub prized for its large, vibrant flowers in hues of red, pink, orange, and yellow. Blooming in warm climates from summer to fall, this plant brings a touch of the exotic to gardens and drinks. Hibiscus is native to tropical regions but can be grown as an annual in cooler climates. Its tart, cranberry-like flavor is especially popular in teas and cocktails.
Edible Parts: Petals are commonly used.
Taste: Tart and slightly citrusy, similar to cranberry.
Uses: The petals are steeped to make teas, syrups, and infusions, adding both flavor and vibrant color. Often used in cocktails like Hibiscus Margaritas or Martinis.
Pairs Well With: Tequila, rum, lime, ginger, and citrus-based drinks.
Jasmine is a climbing vine with fragrant white flowers that bloom in warm climates. Native to Asia, jasmine is celebrated for its strong aroma, which adds an exotic floral essence to beverages. The flowers, mainly used for fragrance, are excellent for infusing syrups or garnishing.
Edible Parts: Flowers only.
Taste: Mildly floral with a delicate sweetness.
Uses: Jasmine is infused in syrups for cocktails or floated as a garnish. Adds a floral hint to Jasmine Gin Fizzes or Sake-based drinks.
Pairs Well With: Gin, sake, lemon, and green tea.
Lavender is a perennial shrub or herb known for its fragrant purple-blue flowers and silvery foliage. Native to the Mediterranean, it blooms from late spring to late summer, attracting bees and butterflies. Lavender flowers add an aromatic quality to beverages, both visually and in terms of taste, and are perfect for enhancing cocktails with floral undertones.
Edible Parts: Buds and flowers.
Taste: Floral with slight hints of mint and rosemary.
Uses: Lavender is infused in syrups, lemonade, or soothing teas and used as a garnish for cocktails. Often featured in Lavender Gin Sours or Lemon-Lavender cocktails.
Pairs Well With: Gin, lemon, honey, and chamomile.
Marigold has bright, citrus-scented blooms that add a splash of color to cocktails. Native to the Americas, marigold flowers bloom all summer and fall, providing a rich, warm hue. Known as “poor man’s saffron,” they bring a subtle spice to drinks. Marigolds also are highly popular in gardens, serving as natural pest deterrents in vegetable gardens.
Edible Parts: Petals only.
Taste: Citrusy with a hint of spice.
Uses: Marigold petals are infused into syrups, used in simple syrups, or floated on top as garnish. Great for adding color to Margaritas and lemon-based cocktails.
Pairs Well With: Tequila, citrus, and agave.
Roses are iconic flowering shrubs with fragrant blooms in an array of colors, from soft pastels to deep reds. Known for their beauty and symbolic meaning, roses are often used fresh to decorate cakes and in cocktails. Rose petals bring elegance and a delicate fragrance to various drinks.
Edible Parts: Petals only; avoid the bitter white base.
Taste: Floral, aromatic, with hints of green apple.
Uses: Rose petals are muddled, infused in syrups, or used as a garnish. They’re popular in Rose Gimlets, Martinis, and rose-flavored Prosecco.
Pairs Well With: Gin, vodka, champagne, and lemon.
Violet is a charming, perennial flower with edible blooms in shades of purple, blue, and white. Native to Europe and Asia, violets bloom in spring and bring a sweet, subtle flavor to cocktails. Their vibrant color and fragrance make them a lovely addition to springtime beverages.
Edible Parts: Flowers and leaves (leaves in moderation).
Taste: Sweet and floral, with honey-like undertones.
Uses: Violets are candied for garnish or used fresh atop cocktails. Often seen in Violet Lemonade or Violet Gin and Tonics.
Pairs Well With: Gin, champagne, lemon, and elderflower.
Choosing Fresh, Pesticide-Free Flowers: Always select flowers that are grown organically, free from pesticides and chemicals. Grocery store flowers are often treated with chemicals, so it’s best to use homegrown or certified organic edible flowers.
Rinsing and Drying: Gently rinse flowers under cool water to remove any dirt or insects, then pat dry with a paper towel. Avoid soaking, as this can cause wilting.
Storing Fresh Flowers: Store flowers in the refrigerator to keep them fresh until ready to use. Wrap them in damp paper towels and place them in a container or sealable bag.
Freezing Flowers in Ice Cubes: For a lasting floral garnish, place small flowers like pansies, violets, or borage into an ice cube tray, fill with water, and freeze. These flower ice cubes add elegance to cocktails and prevent flowers from wilting in the drink.
Infusing Flowers into Syrups or Spirits: Infuse edible flowers into simple syrups (sugar and water) or directly into spirits to capture their flavor. Use 1-2 tablespoons of fresh flowers per cup of syrup or alcohol, allowing them to steep for several hours.
Lavender Lemonade Gin Fizz
Hibiscus Margarita
Rose Moscow Mule
Elderflower Collins
Marigold Tequila Sunrise
Floral Sugar Rims: Grind edible flower petals, such as rose or lavender, and mix with granulated sugar. Dip the glass rim in lemon juice, then roll it in the floral sugar for a visually striking effect and added flavor.
Infusing Spirits with Flowers: To infuse spirits with a floral essence, place a handful of fresh or dried flowers in a jar with vodka, gin, or tequila. Let it steep for 1-3 days, depending on the desired strength, then strain. Lavender, jasmine, or hibiscus work well for infusions, adding subtle flavors and a touch of color.
Floral Ice Cubes: Place small edible flowers like pansies, violets, or borage in ice cube trays. Fill halfway with water, freeze, then add more water to fully submerge the flowers and freeze again. These ice cubes keep flowers fresh and make any cocktail instantly more attractive.
Floating Petals and Full Blooms: For a more dramatic presentation, float whole flower heads like marigold, hibiscus, or rose petals on top of cocktails. Ensure that any flowers placed in the drink are not treated with chemicals and are safe for consumption.
Floral Syrups: To make a floral syrup, bring equal parts sugar and water to a boil, remove from heat, and add a generous handful of edible flowers. Let the flowers steep for 30 minutes to an hour, then strain. Floral syrups add sweetness and a hint of color. Try elderflower, rose, or lavender syrups to complement various cocktails.
| Flower | Pairs Well With | Flavor Profile | Suggested Cocktails |
|---|---|---|---|
| Lavender | Gin, lemon, honey | Floral, slightly minty | Lavender Lemon Fizz |
| Hibiscus | Rum, tequila, lime | Tart, cranberry-like | Hibiscus Margarita |
| Rose | Vodka, gin, berries | Sweet, floral | Rose Martini, Rose Gin Fizz |
| Elderflower | Vodka, gin, citrus | Fruity, honey-like | Elderflower Collins, Elderflower Spritz |
| Borage | Gin, cucumber, lemon | Mild, cucumber flavor | Borage Gin and Tonic |
| Marigold | Tequila, orange | Citrus, peppery | Marigold Sunrise |
| Violet | Gin, lemon, egg white | Subtly sweet, floral | Violet Gin Sour |
| Chamomile | Whiskey, honey | Earthy, floral | Chamomile Whiskey Smash |
| Jasmine | Vodka, lemonade | Mildly floral, sweet | Jasmine Lemonade Vodka |
| Calendula | Prosecco, orange | Slightly bitter, citrus | Calendula Spritz |
Add Flowers Just Before Serving: Fresh flowers should be added right before serving to maintain their color and texture. They can wilt quickly, especially in chilled or acidic drinks.
Balance Colors and Garnishes: Choose flowers that contrast nicely with the color of the drink, ensuring the blooms are visible. For example, purple pansies stand out beautifully against clear gin or vodka cocktails, while orange marigolds add a pop to margaritas.
Use Small Dishes for Serving Floral Garnishes: For a party or gathering, serve small dishes of edible flowers alongside the drinks, allowing guests to customize their garnish.
Safety First: Ensure all flowers used are edible, pesticide-free, and appropriately rinsed. Many decorative flowers aren’t safe for consumption, so using reputable sources or homegrown flowers is ideal.
| Plant Type | Annuals, Perennials, Shrubs |
|---|---|
| Genus | Jasminum, Lavandula, Sambucus, Tagetes, Viola, Centaurea, Hibiscus, Rosa, Calendula |
| Plant Type | Annuals, Perennials, Shrubs |
|---|---|
| Genus | Jasminum, Lavandula, Sambucus, Tagetes, Viola, Centaurea, Hibiscus, Rosa, Calendula |
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Create a membership account to save your garden designs and to view them on any device.
Becoming a contributing member of Gardenia is easy and can be done in just a few minutes. If you provide us with your name, email address and the payment of a modest $25 annual membership fee, you will become a full member, enabling you to design and save up to 25 of your garden design ideas.
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