Mouth-Watering Flower-Infused Cocktails

This season, the fragrant aromas and dazzling colors of magnificent edible flowers are showing up in some unexpected places. Roses, hibiscus and chamomile are blooming and appearing in mouthwatering cocktails. Lisa Mateo took a trip to Beekman Bar & Books to learn how to make a few of the libations.

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.

Check out their recipes for Lavender SAPPHIRE® Collins, VeeV Treetini and Flor de Caña Flip Flop Punch.

Beekman Bar & Books is loacted at 889 1st Avenue (at 50th Street) in Manhattan. For more information, call (212) 758-6600 or visit barandbooks.cz/beekman.

Lavender SAPPHIRE® Collins
1 ½ oz. BOMBAY SAPPHIRE® gin
¾ oz. fresh lemon juice
½ oz. lavender syrup
3 oz. club soda

Method
1. Squeeze half a lemon into a Collins glass, add lavender syrup and BOMBAY SAPPHIRE.
2. Stir and fill with ice. Top with club soda and garnish with a lemon wedge.

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VeeV Treetini
Developed at the Stingaree in San Diego
2 oz. VeeV Acai Spirit
1 oz. Mango juice
Splash of Elderflower cordial
Muddled orange

Method
1. Mix all ingredients together.
2. Shake well and strain into martini glass. Garnish with an orange slice.

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Flor de Caña Flip Flop Punch
2 oz. Chamomile infused Flor De Caña 4-year old
4 sugar cubes
3 oz. club soda
1 oz. lemon juice
1.5 oz. grapefruit juice

Method
1. Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled
5. Strain punch into a glass or punch bowl, depending on the size of the portion.
6. Top with 2oz. club soda and garnish with grapefruit slices
*Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum.
7. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.