Make a Floral Cocktail – The New York Instances

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Make a Floral Cocktail - The New York Times

Bouquets have been a gift on Mother's Day for decades, as flowers celebrate love and admiration. But this year, honor the mothers in your life by making a floral libation.

Whether for dining or drinking, there is a thrill in using edible flowers in the kitchen. You can add dried flowers to salts, sugars or syrups and use fresh flowers as a cocktail garnish, pressed into homemade biscuits and tossed into salads. You can find organic edible flowers at the local farmer's market or in the health food store, as well as online.

But chamomile is a very readily available edible flower as many people have a bag of chamomile tea in their pantry. The flower has a sweet, earthy taste and makes a lovely and versatile simple syrup that can soon become a staple in your refrigerator. Visit NYT Cooking for a recipe for making your own syrup and two recipes for warm weather drinks.

This syrup not only tastes delicious in a cocktail or cocktail, it is also wonderful on French toast or vanilla ice cream drizzled with fresh berries. You can even use it to sweeten iced coffee.

This spicy lemonade is a floral, non-alcoholic version of a classic drink and the perfect sipper on the veranda on a warm afternoon. The chamomile adds some sunshine and the little ones will love it too.

This pretty libation in pink is fresh, flavorful, and sweet. It celebrates everything you love about spring in a glass and tastes great all summer too.

Cassie Winslow is the founder of the Deco Tartelette blog and the author of Floral Libations. Her second book "Floral Provisions" will be published in March 2022.

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