Floral Spirits

Drink the sweet taste of summer with these four cocktails — or mocktails — featuring wildflowers.

Words by Kiley Kahler | Photo by Michael Cummings

Spritz into Summer

This twist on a traditional hugo spritz takes you to a summer in Italy with a clean cool mint taste with a refreshing bubbly ending. 

• 1 lime, halved 
• 1 sprig of fresh mint
• 1 ½ oz. St. Germain Elderflower Liqueur 
• 5 oz. Prosecco 
• Club soda, for serving 

1. In a cocktail shaker, muddle a few mint leaves and 1 lime wedge until broken down. Add elderflower liqueur and Prosecco. Shake well, about 30 seconds. 
2. Pour into a glass filled with ice then top with club soda. Garnish with fresh mint leaves and a lime wedge.  

Petal Paloma
A tropical play on a margarita, this citrus-based drink is perfect for the beach. And it’s even better when served with the street tacos listed on the food feature. 

HIBISCUS SYRUP 

• 1 cup sugar
• 1 cup water
• 5-6 hibiscus tea bags

COCKTAIL

• 2 oz. Tequila Blanco
• 2 oz. hibiscus syrup 
• ½ oz fresh lime juice
• 2-3 oz grapefruit juice 

HIBISCUS SYRUP

1. In a small saucepan, bring sugar and water to a boil and wait for sugar to dissolve. Remove from heat and allow tea back to steep for at least 10 minutes. Once steeped to your desired flavor, remove tea bags then transfer to a storage container. Allow syrup to cool before serving. 

COCKTAIL

2. Spread sugar on a small plate. Rub 1 lime wedge around the rim of a glass then dip into sugar. 
3. Fill a cocktail shaker with ice. Add tequila, lime juice, and hibiscus syrup. Shake well. 
4. Pour into sugar-rimmed glass and top with grapefruit juice. 

Queen Bee

Travel down south with a honey-forward turned tangy sweet tea inspired adult beverage. 

HONEY-CHAMOMILE SYRUP 

• ½ cup granulated sugar
• ½ cup honey
• ¾ cup water
• 6-8 chamomile tea bags

COCKTAIL

• 2 oz. gin
• ¾ oz. fresh lemon juice
• ¾ oz. honey-chamomile syrup

HONEY-CHAMOMILE SYRUP 

1. In a small saucepan, combine sugar, honey, and water and bring to a boil. Remove from heat once sugar has dissolved. Steep tea bags for about 10 minutes, or until you reach your desired flavor. Remove tea bags then transfer to a storage container. Allow syrup to fully cool before using.  

COCKTAIL

2. Fill cocktail shaker with ice. Add gin, lemon juice, and honey-chamomile syrup. Shake well, about 30 seconds. 
3. Pour into an ice-filled mason jar. Garnish with lemon twist. 

Lavender Lemonade Stand 

You’ll be guaranteed to please any party with this patio pitcher drink. It’s a refreshing and floral twist on a traditional vodka lemonade.  

LAVENDER SYRUP

• 1 cup water
• 2-4 Tbsp. culinary dried lavender
• 1 ¼ cup sugar
• COCKTAIL
• 5 oz. vodka
• 2 oz Lavender Syrup
• Lemonade, for serving
• Lemon slices, for garnish 

LAVENDER SYRUP

1. In a small saucepan, combine sugar, lavender, and water then bring to boil. Once sugar is dissolved, remove from heat and let sit for 10 minutes. Pour syrup through a fine strainer over a mason jar to remove lavender seeds. Chill and store until ready to use. 

COCKTAIL

1. Fill a large pitcher with ice. Add vodka and lavender syrup then stir. Top with lemonade and sliced lemons. To garnish, add dried lavender.