5 Edible Flowers to Add Flair to Your Drinks
Edible flowers add more than decoration — they bring subtle flavour and a sense of occasion. Used as a garnish or infused into a syrup, they can transform a simple drink. For more garnish ideas, see Garnish Goals and DIY Garnish Bar.
Hibiscus
Tart and fruity, hibiscus tints drinks a striking red. Steep the petals into a syrup and pair with tequila, mezcal or gin. It also works well in non-alcoholic drinks with sparkling water and lime.
Lavender
Use sparingly. A little lavender syrup with gin, lemon and honey creates an elegant drink. It also lifts sparkling wine. Too much and it tastes like perfume.
Rose
Rose water or dried petals add a delicate, romantic note. Pair with gin or vodka for a soft floral finish. For more seasonal drinks that pair well with flowers, see Springtime Spritzes.
Choose flowers that are safe to eat and use them with restraint. A small touch goes a long way.
