July 2nd, 2012 by PourTaste

Flower Power


Lindsay and I are as red as lobsters. You? As we tote our shakers around to these different summer events or hit the Harpeth with a canoe and other outdoor activities, we’re baking like the rest of you. Summer is the time for light, refreshing cocktails that are thirst quenching and cause you to forget your farmer’s tan. In this quest we wanted to shine a bit of light on the use of flower water in cocktails. By flower water we mean tinctures, or high definition flavor extracts, of various petals. Rose water is common amoungst the craft cocktail crowd. Orange blossom water finds its way into classics like the Ramos Gin Fizz and in true orgeat recipes (French style almond syrup). In addition to these though, most international markets will also carry iris water. One or two drops of any of these will brighten any cocktail, giving, almost, the illusion of a lighter and sweeter drink, without adding any additional sugar. Our latest concoction is:

Flower Power

2oz No. 209 Gin
3/4oz Apricot Syrup
3/4oz Fresh Lemon Juice
2 drops Angostura Bitters
2 drops Iris Water

Shake, strain neat into champagne coup
Lemon zest garnish


Like any spice in the kitchen, not all floral essences work in every cocktail but consider this more ammo and have a wonderful evening (or morning)! Start with your basics – gin, whiskey, vodka, or even tequila. Add a drop or two to these base spirits and see what happens. We love the use of flower water! It’s cheap and tastes great, if done in appropriate quantity (it can easily overkill a cocktail if you use too much, so be careful) and is one of those ingredients that really impress people. Soon we will teach you how to make your own ;).

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