Now that summer is in just around the corner, take some time to stop and smell the roses—and then mix them into your drinks. Spring & Summer are the perfect times to spruce up classic cocktail recipes, from gin and tonic to Tom Collins, and flowers are an easy, flavorful way to feel a whole lot fancier (and seriously step up your Instagram game, if you’re into that).

While floral notes can get lost in most foods, cocktails are a different story. “A cocktail is much more like a spritz of perfume in that the bright, floral notes are really wonderful,” says Amy Stewart, author of The Drunken Botanist.

Flowers are the perfect garnish for a favorite drink, but because floral notes are volatile and unstable, you’ll rarely find lavender or rose liqueurs at the local liquor store. “It’s hard to work with them on a large, commercial scale,” Stewart says. Her simple solution: “Add them as you’re mixing the drink, so you get a hit of that flower flavor right as it’s coming off the plant.”




Rose Martini

  • 1 1/2 oz. vodka

  • 1 oz. white crème de cacao

  • 1/4 oz. rose water

  • 1 drop rose food color

  • Rose petals

Place the liquids in a cocktail shaker with ice, and shake to chill. Pour into a martini glass and float one or more rose petals.

Australian Jacinta Moore came up with this pretty rose martini recipe, featured on Design Sponge.



Bachelor’s Button Martini

One of our favorite parts about this time of year is spotting the first flower. Once that brave little blossom emerges, we know that spring can’t be far behind. In honor of crocuses and camellia, in anticipation of daffodils and daisies, we’re shaking up this fizzy floral martini. Starring bachelor’s buttonan edible bloom used in herbal teasand garnished with a kiss of carnation, it’s just the tipple to toast those pioneering petals.


For the simple syrup:

1 ½ cups sugar

1 cup water

¼ cup bachelor’s button petals

For the cocktail:

2 ounces gin

1 ½ ounces Lillet Blanc

¼ ounce bachelor’s button simple syrup

1 ounce lemon juice

1 egg white

Bachelor’s button and carnation petals, for garnish

HOW TO MAKE ITTo make the syrup, combine the sugar, water and bachelor’s button petals in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar has dissolved, then lower heat. Cook another 10-15 minutes to allow petals to steep; let cool and strain.After the syrup has cooled, add all cocktail ingredients to a shaker and fill with ice. Shake vigorously for 30 seconds or until very foamy. Strain into glasses and garnish with carnation and bachelor’s button petals.




Peppered Rose Cocktail

Why hello, Spring! We’ve been expecting you for quite some time now. (Forgive any impoliteness, but were you stuck in traffic? Overslept, perhaps? Train was late? No botherright this way.) In honor of your sunny disposition and easy-breezy arrival, we’ve mixed up this rose-infused, peppercorn-flecked cocktail. Pretty and pink with fresh floral notes, we think it suits you perfectly. Cheers, long-lost friend!


For the rose-infused vodka:

1 cup vodka

1 tablespoon dried rose petals

For the simple syrup:

1 ½ cup sugar

1 cup water

¼ cup pink peppercorns, crushed

For the cocktail:

2 ounces rose-infused vodka

2 ounces grapefruit juice

4 ounces tonic water

½ ounce pink peppercorn simple syrup

Fresh rose petals, for garnish

To make the rose-infused vodka, combine vodka and dried rose petals in a jar and let sit overnight. Shake occasionally and strain before use.For the simple syrup, combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow pepper to steep; let cool and strain.To prepare the cocktail, pour the infused vodka, grapefruit juice, tonic water and peppercorn syrup into an ice-filled glass. Stir well, garnish with fresh rose petals and sip sweetly!



Borage & Pansy Cocktail

When it comes to the change of seasons, patience has never been our strong suit. Case in point: spring’s barely a-blooming and we’re already knee-deep in floral frocks and picnic plans, sipping into full swing via libations laced with fresh-picked flavors. After all, we believe the only thing lovelier than flowers in the garden is flowers in our cocktails. This week’s blossom-infused elixir blends crƒ¨me de violette’s nostalgic notes with the graceful lift of cucumber-y borage and hint-of-mint pansies. Feeling stirred? Waste not a minute more and get shaking!



For the simple syrup:

1 ½ cups sugar

1 cup water

¼ cup borage

For the cocktail:

1 ½ ounces gin

½ ounce borage simple syrup

3 slices cucumber

1 slice lemon

Soda water

½ ounce crƒ¨me de violette

Borage and pansies, for garnish


Combine all ingredients for the syrup in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow borage to steep. Let cool and strain.Add gin, simple syrup, cucumber and lemon to the base of a cocktail shaker and muddle. Add ice and shake well. Strain into a glass filled with ice and top with a splash of soda water. Finish with crĬme de violette, allowing it to settle at the bottom of the glass. Garnish with borage and pansy flowers to serve.




Delft Blue Floral Cocktail

Delft Blue – This delicious concoction made using Dutch gin (genever) is named after the city in Holland famous for its blue and white pottery. The recipe comes from DIY Cocktails.

  • 2 oz. genever

  • 1 oz. crème de violette

  • /1/2 oz. St. Germain elderflower liqueur

  • 1 oz. fresh lemon juice

  • Violets

Pour the liquid ingredients into a cocktail shaker with ice. Shake for about 15 seconds, and strain into a chilled cocktail glass. Garnish with one or more violets.


Our Ten Favorite Floral Cocktail Recipes - ProFlowers Blog:

Lavender Martini – Here, soothing lavender is used to make a drink that is as beautiful as it is relaxing. Recipe by The Framed Table.

  • 1 oz. crème de violette

  • 1 oz. gin

  • 1 oz. vodka

  • 1/4 oz. Domaine de Canton

  • 1/4 oz. St. Germaine elderflower liqueur

  • 1 dash Scrappy’s Lavender Bitters

  • Lavender

Place all liquids into a cocktail shaker with ice. Shake well for 30 seconds and pour into a martini glass. Garnish with lavender sprigs.



Lemon Drop

Real Fruit Lemon Drop – The Drunken Botanist, Amy Stewart, published this mixed drink recipe. Meyer lemons are themselves considered a fusion of lemons and oranges, so you can substitute a 50/50 mix of lemon and orange juice for the Meyer lemon juice in the recipe.

  • 1 1/2 oz. Hangar One Mandarin Blossom Vodka

  • 1/2 oz. Cointreau

  • 1/2 oz. Meyer lemon juice

  • Splash of sparkling wine

  • 1 thin lemon sliceSugar (for rim)

  • Pansy

Sugar the rim of a chilled martini glass by rubbing a lemon wedge around the edge and then dipping the rim into sugar. Place the first three ingredients into a shaker with ice. Shake and then pour into the glass. Slowly pour the sparkling wine on top so it floats. Garnish with a lemon slice topped with a pansy.


Black Currant Sparkler

Black Currant Sparkler – We saved dessert for last. This dessert cocktail is made from a recipe at Cocktail Buzz, and is credited to Christy Pope.

  • 1/2 oz. Campari
  • 1/2 oz. gin
  • 1 tbs. black currant preserves
  • 1 tsp. vanilla extract
  • 1 tsp. white crème de cacao
  • Prosecco
  • Pansy

Place the ingredients, except the Prosecco and pansy, into a mixing glass with ice. Stir and then strain the mixture into a glass, and top with Prosecco. Garnish with the pansy.


Don’t drink alone; floral cocktails are meant to be shared with others. Feel free to pin these recipes for your friends, or throw a mixing party to create your own concoctions!

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