Floral Cocktails to Make Summer Come Alive

Combining mixology and botany is a gorgeous way to showcase summer blooms. While some cocktails feature floral liqueurs or syrups, others feature edible blossoms – perfect for garden parties, weddings, or lazy sunny afternoons. Here are five of our favorite floral cocktails that are almost too pretty to drink.

Violet Tide

(image via inherited salt)

Sure, we love the maraschino liqueur paired with gin and lime juice, but the crème de violette really brings flavor to this cocktail from Inherited Salt. Despite the name, it’s not creamy, just a little sweet, a little tart, and a little floral.

Ingredients:

• 1 egg white, beaten
• 1¾ oz gin
• ¾ oz lime juice
• ½ oz crème de violette
• ½ oz maraschino liqueur
• Optional garnish: dried cornflowers (pictured), lime peel, violet, or other edible flower

Instructions:

1. Add all ingredients to a shaker and dry shake (no ice).
2. Then, add ice to shaker and shake again until it’s really, really cold!
3. Strain into a glass.

Lavender Bee’s Knees

(image via honestly yum)

This prohibition-era classic is traditionally made with gin, lemon, and honey; however, this recipe from Honestly Yum is a floral take on it that includes lavender, making it the perfect summer evening sipper.

Ingredients:

• 2 oz gin
• ¾ oz lavender honey syrup
• 1 oz lemon juice
• 1 tsp lavender

For the Lavender Honey Syrup:

• ¼ cup honey
• ⅛ cup hot water
• 1 tsp lavender

Instructions:

1. Make lavender honey syrup by combining hot water with honey. Stir until evenly mixed. Add lavender, stirring to combine. Let cool for 30 minutes, then pour through a fine mesh strainer to remove the lavender.
2. Combine all ingredients in a shaker full of ice. Shake vigorously for 10 seconds. Double strain into a cocktail glass and garnish with a lavender sprig.

Flower Drop

(image via St-Germain)

Not only is this cocktail delicious, but it also smells lovely. Vodka, St-Germain Elderflower, lime juice, and simple syrup give this drink floral undertones with hints of passion fruit, pear, and citrus. Check out this recipe courtesy of St-Germain.

Ingredients:

• 1 oz St-Germain
• 1½ oz Grey Goose vodka
• ¾ oz fresh lime juice
• ½ oz simple syrup

Instructions:

1. Pour St‑Germain, vodka, freshly squeezed lemon juice, and syrup into a cocktail shaker.
2. Add ice to the shaker and shake vigorously until the drink is nicely chilled.
3. Fine strain the drink into a chilled coupette glass.
4. Gently twist a lemon peel over the drink to release the oil and discard. Garnish with edible flowers (optional).

Antilles

(image via saveur)

If you’re an after-dinner drinker, you simply must try this Antilles cocktail from Saveur. Orange flower water accents notes of fruit and vanilla, which are combined with vermouth for a delicate nightcap that is sweet and floral.

Ingredients:

• 2 oz Armagnac
• 1 oz dry vermouth
• 1 oz sweet vermouth
• 1⁄4 tsp orange flower water
• Strip of orange zest, for garnish
• Brandied cherry, for garnish (optional)

Instructions:

1. Stir together armagnac, dry and sweet vermouths, and orange flower water in an ice-filled mixing glass or tin until very chilled.
2. Strain into a rocks glass with a large ice cube.
3. Garnish with orange zest and a brandied cherry (optional).

The Garden Gimlet

(image via lilla bello)

Think of this recipe from Lilla Bello as the green goddess of floral cocktails. Basil paired with borage (a plant that has a flavor similar to cucumber) and gin (which is naturally botanical) makes for the perfect sunny garden sipper.

Ingredients:

• ¾ oz gin
• 1 Tbsp fresh lime juice
• 1 Tbsp borage basil simple syrup
• 6 basil leaves
• Splash of club soda

For the Borage Basil Simple Syrup:

• ¼ cup honey
• 1½ cups borage blossoms
• ⅓ cup torn basil

Instructions:

1. Combine honey and ¼ cup water in a small saucepan and bring to a simmer over medium heat, stirring often. Combine with basil blossoms and torn basil in a heat-proof bowl and let sit for at least 1 hour.
2. Add basil leaves, lime juice, and simple syrup to a cocktail shaker. Using a muddler, muddle the basil leaves in the shaker. Add gin and fill halfway with ice. Place the top on the shaker and shake vigorously for about 1 minute. Pour into a glass with ice and top with a splash of club soda.