As the temperature warms up and the flowers begin to bloom, spring is officially upon us. This season, the fragrant aromas and dazzling colors of spring's most magnificent edible flowers are showing up in some unexpected places. Roses, hibiscus and chamomile are ablooming — and delightfully appearing in many cocktails around the country.Master mixologist James Moreland says, "Florals have the unique ability to introduce flavor to a cocktail at a depth that many traditional ingredients cannot reach. They work extremely well with gin for that very reason — florals are able to play off the rich botanical base found in Bombay Sapphire, and add a softer more alluring dimension to the cocktail."
Serves 1After a long winter, spring is all about renewal. The birds are chirping, the sun is finally shining, and Bombay Sapphire offers a exciting new libation to give your mouth a little pop! The Lavender Collins is a fragrant cocktail made with lavender syrup and fresh lemon juice. The spirit's 10 botanicals such as lemon peel, juniper and coriander will add a blossoming kick to your palate.Ingredients:
3/4-ounce fresh lemon juice
1/2-ounce lavender syrup
1-1/2 ounce Bombay Sapphire gin
3 ounces club sodaDirections:
Squeeze half a lemon into a Collins glass, add lavender syrup and gin. Stir and fill with ice. Top with club soda and garnish with a lemon wedge.
Serves 1As home entertaining is on the rise, leading mixologist Phil Ward has created the ultimate spring party punch. Spend a balmy afternoon with your friends serving up glasses of Flor de CaÃ±a Flip Flop Punch. This festive floral drink is loaded with taste and panache, including refreshing grapefruit juice and chamomile-infused Flor de CaÃ±a.Ingredients:
4 sugar cubes
3 ounces club soda
2 ounces chamomile infused Flor de CaÃ±a (4-year old)*
1 ounce lemon juice
1-1/2 ounces grapefruit juice
1. Dissolve 4 sugar cubes in 1-ounce of club soda (this generally involves muddling to help the process). After sugar cubes are dissolved, add Flor de Cana, lemon juice, and grapefruit juice one at a time and stir as added2. Add ice and stir the punch until it is chilled. Strain punch into a glass (or make extra and strain into a punch bowl). Top with 2 ounces club soda and garnish with grapefruit slices to serve.*Chamomile infused Flor de CaÃ±a is made by adding 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for 1 hour and 45 minutes. Strain out the tea. Save the bottle for storage.
Serves 1Be the ultimate trend setter this spring! Slip into a new floral dress and grab yourself a cocktail featuring VeeV, the world's first aÃ§ai spirit. Distilled from the popular superfruit aÃ§ai berry, VeeV makes a luscious VeeV-Treetini — a spring drink developed at San Diego's Stingaree. This stylish libation also features elderflower to add to its seasonal trendiness.Ingredients:
2 ounces VeeV Acai Spirit
1 ounce mango juice
Splash of elderflower cordial
Mix all ingredients together. Shake well and strain into martini glass. Garnish with an orange slice.
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