Realza tus cócteles florales sin esfuerzo con flores comestibles

Edible flowers have been used for centuries to enhance the presentation of dishes, but they are also an excellent ingredient for cocktails. Each flower contributes a natural range of flavors, from sweet to bitter, and can offer different textures. In addition to color, they perfume the drink with a delicate aroma. Nasturtiums and calendula have historically been used for medicinal purposes, adding an air of mystery to this trend.

Before using a flower, you must check that it is edible. Although it is almost impossible to distinguish them with the naked eye, some simple tests can help, such as applying the flower to your skin and tongue to detect any adverse effects. Common edible flowers include roses, chamomile, lavender, hibiscus, honeysuckle, lilac, and pansies.

Kevin Peterson, co-owner of the Castalia cocktail bar in Detroit, told Punch, “When I pair a cocktail with a scent, I look for the sensory impression of the drink and the fragrance to overlap. This overlap can come from some of the aromatic components, like the scent of rosemary combined with a gin cocktail.” A similar sensory experience can be achieved with the right flower.

Lavender lends velvety, minty notes that pair well with gin and citrus. Hibiscus offers a bittersweet flavor for tequila and rum drinks. Rose petals perfume champagne cocktails, and chamomile adds a smooth, slightly sweet taste to a bourbon cocktail, such as a Hot Toddy. Flowers can also be used as a garnish, infused in syrups or bitters, or as a main ingredient.

Floral spirits are the natural base of many aromatic cocktails, such as botanical gins, absinthe, elderflower liqueur, and crème de violet. Elderflower pairs beautifully with gin; use it as a garnish to accentuate a wildflower or rose gin. In a French 75, use elderflower liqueur, such as St. Germain, instead of simple syrup and gin, and place a sprig of fresh elderflower in the glass.

For something more sophisticated, the Arsenic and Old Lace combines dry gin, vermouth, and absinthe with a splash of cold water and violet cream, garnished with a violet. For a spicy and tangy take on the margarita, mix dried hibiscus flowers, fresh lime juice, tequila, and jalapeño-lime syrup. In any case, it's best to use the flowers sparingly so they don't overpower the drink.