5 Must-Try Floral Cocktails

Wow your friends with these amazing floral cocktails!

Modern floral cocktail mixology is a sophisticated effort that engages the eyes, the taste buds, and the sense of smell. The beauty and flavors of flowers can elevate bartending to the art and science that is mixology. The volatile oils that give flowers their aroma and flavor, as well as their potentially beneficial properties, are soluble in alcoholic spirits, which makes them the perfect mix-ins for cocktails that are as much functional as they are beautiful and delicious.

Learn how to bloom fantastic flavor in your drinks with five must-try floral cocktails. We’ll show you the techniques and the flowers to use with these mixologist-worthy recipes.

Hibiscus Margarita

A hibiscus flower infusion creates a daring new take on the classic margarita, adding a gorgeous garnet red color and a flavor that’s floral, lemony and tart.

3 T. Frontier Co-op Hibiscus Flowers
2 parts tequila
1 part triple sec or Cointreau
1/2 part fresh lime juice
1 cup boiling water

• To make the hibiscus tea: In a measuring cup, pour boiling water over the hibiscus flowers, steep for 5 minutes, strain into jar, and chill before using. Store unused portion in the refrigerator for up to 2 weeks.

• In a shaker with ice, combine tequila, triple sec or Cointreau, lime juice and hibiscus tea. Shake vigorously for 30 seconds. Strain into a margarita or old-fashioned glass. Serve on the rocks with a lime wheel and hibiscus flower for garnish.

Earl Grey Lavender Cocktail

The herbal-floral notes of lavender pair well with the suave and sophisticated flavor of classic Earl Grey in this refreshing cocktail. The perfect beverage to serve at a tea time cocktail party or afternoon reception.

3 T. Frontier Co-op Earl Grey Tea
3 T. Frontier Co-op Lavender Flowers + 1 t. for the lavender sugar
1.5 parts vodka
1/2 part lemon (about 1 T. per drink)
1 cup sugar + 1 T. for the lavender sugar
4 cups water

• To make simple syrup: In pan combine sugar, water, Earl Grey tea, and lavender. Stir and bring to a boil, then reduce to low and let simmer for 5 minutes. Remove from heat and steep until cool. Strain into jar and chill. Store unused portion in the refrigerator for up to 2 weeks.

• To make the lavender sugar: In a food processor or blender, combine sugar and lavender, pulse until well blended. Store unused portion in an airtight container.

• Dip rim of a cocktail glass into vodka, then dip into lavender and sugar to coat the rim.

• In a cocktail shaker, combine ice, vodka, Earl Grey lavender simple syrup to taste, and lemon juice. Shake and strain into the cocktail glass, then garnish with a lemon wheel.

Jewel of Oaxaca Cocktail

This jewel of a cocktail has many facets of flavor: caramel notes from the bourbon, burnt sugar sweetness of the mescal, honeyed-jasmine notes from the simple syrup, and smoky spiciness of a flaming cinnamon stick garnish.

1 Frontier 2 3/4” Korintje Cinnamon Sticks
1 cup Frontier Co-op Jasmine Flowers
2 parts bourbon
2 parts mezcal
1 part fresh squeezed orange juice
2 cups honey
1 cup water
1/4 teaspoon lemon zest

• To make the simple syrup: In a saucepan over high heat, combine honey, water, jasmine flowers, and lemon zest. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain into a jar and chill. Store unused portion in the refrigerator for up to 2 weeks.

• In a shaker filled with ice, combine bourbon, mezcal, jasmine honey syrup to taste, and orange juice. Shake vigorously for 30 seconds, then pour in an old fashioned glass.

• To garnish, light one end of the cinnamon stick on fire with a lighter, then extinguish into the glass and stir.

Hibiscus-Rosehip Cocktail

This gin and champagne cocktail is elevated with tart, lemon-like, and fruity flavors from hibiscus flowers and rosehips.

1 Frontier Co-op Hibiscus Petal
3 T. Frontier Co-op Hibiscus Flowers
1 T. Frontier Co-op Rosehips
1 part gin
1/2 part simple syrup
3 parts champagne
1 drop orange blossom water
1 cup boiling water

• To make the hibiscus and rosehip tea: In measuring cup, pour boiling water over hibiscus and rosehips. Steep for 5 minutes, strain into jar, and chill before using. Store unused portion in the refrigerator for up to 2 weeks.

• In a shaker with ice, combine gin, simple syrup, and hibiscus and rosehip tea to taste. Shake vigorously for 30 seconds, then pour into a champagne flute.

• Top off flute with champagne, add a drop of orange blossom water, and stir. Garnish with hibiscus petal.

Chamomile Gin Fizz

This creamy, fizzy and frothy confection strikes an unusual balance between richly decadent and lightly refreshing. The sunny flavors of chamomile, lemon, and honey make this a fine summer cocktail, but it’s just as delicious any time of the year.

1 cup Frontier Co-op German Chamomile Flowers
2 parts gin
1/2 part lemon juice
1/2 part skim milk
1 egg white (per drink)
1 cup honey
1 cup water

• To make simple syrup: In pan, combine honey, water, and chamomile. Stir and bring to a boil. Then reduce heat to low and allow to simmer for 5 minutes. Remove from heat and let steep until cool. Strain into a jar or container. Store unused portion in refrigerator for up to 2 weeks.

• In a shaker filled with ice, combine gin, chamomile honey syrup to taste, lemon juice, milk, and egg white. Shake vigorously for 2 minutes. Strain into a champagne flute or cocktail glass.

Reprinted with permission from Frontier Co-op, which sells many of the ingredients in these recipes. For more information and recipes, visit www.frontiercoop.com.

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