March winds and April showers bring May flowers. Looking for a new ways to enjoy those flowers? Put them in your drinks!
Hibiscus has to be my favorite edible flower. You can find the flowers in specialty shops or oder them on Amazon. Once you have those all you need is the prosecco and you’re all set. These are so easy to make you can still get them right even when you’re knee deep in the booziest for brunches.
This gin based elixir is about as floral as if gets featuring 2 different types of floral syrups. Some preplanning is required to make the borage simple syrup. The mix of flowers with cucumber and lemon this would be a refreshing treat for sunny spring days.
Honey, whiskey and tea make a winning combination here. A unique way to add some kick to your next tea party.
Violets are sweet and delicious, I think they taste like the unicorn horns you can find at theme park candy shops. This cocktail also features elderflower liquor which is another favorite of mine. And I love purple, so this recipe has a lot going for it in my book.
This one is complex and requires some time commitment, but promises to be worth the effort. If you are looking for something classy and impressive that you would need to make too many of, this is your drink.
No list of edible flowers would be complete without including lavender. Lavender is a bold flavor that can be amazing when used in moderation. The pear and lemon in this beverage help to add balance and keep the french flower from becoming too overwhelming. If you are feeling adventurous you can make your own lavender syrup. Then use it everywhere because it’s delicious.