Edible flowers enhance cocktails too
Simon uses edible flowers as a garnish for drinks such as the Rum D.M.C., Milk Punch and Ship Load of Rum. He sources many of his edible flowers from a local supplier. Other Valley bartenders like to order flowers from Fresh Origins in San Marcos, Calif.
Simon stopped using cranberry juice a while ago, and replaced it with housemade hibiscus juice that features coldsteeped dried hibiscus flowers.
“Cranberry juice is too syrupy and manufactured,” he said. “I was down in Mexico on a trip and saw that everyone uses hibiscus juice for breakfast. It’s not too sweet, and I was amazed at how much it tasted like cranberry juice. It’s a healthier version with a deeper color.”
Simon also uses sous-vide rose petals and jasmine to create twists on the negroni cocktail. Many people use elderflower liqueurs, but Simon said most of them have very little actual elderflower. He suggests buying elderflower syrup, and loves Ikea’s version.
Travis Nass, luxury brand ambassador for Serralles USA Phoenix and president of the Phoenix chapter of the United States Bartenders’ Guild, said edible flowers for cocktails are mostly for aesthetics.
“They add minimal aromatics and not much flavor,” he said. “But they are a nice touch and really make a drink pop.”
He said farmers markets are good places to check for edible flowers and dried flowers. Make sure the flowers are edible before using them, even if you’re just garnishing a cocktail. Check the list below for some flowers you can eat.
Getting started with edible blooms is the hardest part, Bacher said. Most people don’t know which flowers to use, where to find them and might be worried about getting sick or triggering allergies. Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a non-reactive bowl (glass, enamel or stainless steel). Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers. You can make this with a concentrate of hibiscus if you do not have hibiscus flowers. This makes a viscous simple syrup. For a thinner version, use 1 cup sugar and 1 cup water. Either type will work well in a recipe that calls for simple syrup. Floral syrup can be stored in the fridge for 1 or 2 months. From “Cooking With Flowers” by Miche Bacher 2 cups hibiscus simple syrup 2 cups champagne Stir together the cooled simple syrup and the champagne. Let the mix sit on the counter and let the bubbles stop their fizz. Pour into popsicle molds and freeze. From “Cooking with Flowers” by Miche Bacher 1 tablespoon extra-virgin olive oil small red onion, diced 2 cloves garlic, finely minced 1 baby squash, diced 4 baby heirloom tomatoes, diced 1 cup quinoa, cooked Salt and pepper to taste cup crumbled goat cheese 6 to 8 squash blossoms Pinch of salt 36 micro orchids or 8-12 large orchids, fresh and/or candied Preheat oven to 300 degrees. Thoroughly coat the insides of tart pans with cooking spray. Spread coconut on a baking sheet and toast it — tossing occasionally for a consistent golden brown — in the oven for about 15 minutes, or until the flakes are mostly golden brown. In a food processor, process coconut with egg white until finely ground and completely mixed. Press mixture into the bottoms and up the sides of the tart-pan cups. Bake the shells just until they start to turn golden brown, 12 to 15 minutes. To make the curd, mix yolks and sugar together in a medium saucepan. When they are fully mixed, add passion fruit puree, butter and salt. Put pan over medium heat and stir for about 15 minutes, until mixture thickens and begins to bubble. I am a fan of multitasking, but not this time – don’t walk away while the curd cooks. You can immediately spoon passion fruit curd into the tart shells or you can put it in a container, cover with plastic wrap and refrigerate for up to 2 weeks. Top the tarts with candied orchids and serve. From “Cooking With Flowers” by Miche Bacher Heat 1 cup water and add the tea bags. Steep for five minutes. Remove the tea bags, add sugar to the water, and bring to a boil until the sugar is completely dissolved. Remove from heat and cool completely before using. From Travis Nass 3 ounces hibiscus juice (recipe below) 1 ounce water ounce lime juice ounce cinnamon syrup (recipe below) 4 sage leaves Mix together ingredients, strain and carbonate. Serve in highball glass with cubed ice. Garnish with sage leaf. Soak cup dried hibiscus flowers in 1 quart of water for two hours in the refrigerator. Strain out the flowers and add 11⁄2 ounces cane syrup. Bring 1 cup water and 1 cup sugar to a boil, until sugar is completely dissolved. Toast a cinnamon stick in a separate pan, then add to the water and sugar mixture. Simmer 10-15 minutes. Remove from heat and allow the cinnamon stick to steep for another hour. Cool completely before using. From Ross Simon of Bitter & Twisted Cocktail Parlour