Looking to hop on the latest food trend to spice up your next event? According to Whole Food’s expert team, floral drinks are set to be one of the top food and beverage trends in 2018. From chrysanthemums to orange blossoms, mixologists are using floral elements as ingredients in cocktails rather than just for garnish.
Lavender: At Inns of Aurora, Assistant Dining Room Manager Ben Maywalt utilizes the on-site garden’s fresh flowers in cocktails at Aurora Inn Dining Room. Lavender is made into a simple syrup for the Purple Haze cocktail, then mixed with Hendrick’s Gin or Los Nahuales Mezcal, lemon juice and orange bitters.
Butterfly Pea and Roses: Incorporating butterfly pea, mixologists at Fort Lauderdale Marriott Harbor Beach Resort gave their French Kiss cocktail a floral touch with rose petals for garnish as well. The cocktail is crafted with Hendricks gin, lemon juice and Mulderbosch rose wine as well.
Chrysanthemum: Equally sweet and smoky, Fort Worth’s favorite health-conscious restaurant Righteous Foods created the Smoked Beehive with floral notes of lavender and chrysanthemum mixed with whisky.
Orange Blossom: Using honey extracted from the orange blossom flower, Hilton Orlando created The Pink Sun Hat, inspired by ‘30s classic The Brown Derby. Adding a citrusy flavor the cocktail, the raw, unfiltered honey and honey comb garnish in The Pink Sun Hat are found in Winter Park, just north of Orlando.
Hibiscus: Mixologists at Galley, the art-lined restaurant at Hilton West Palm Beach, crafted the Hibiscus Blood Orange Margarita inspired by the area’s lush foliage that blends hum hibiscus liqueur, solerno blood orange liqueur and Sauza silver into a refreshing cocktail to enjoy on Galley’s expansive terrace.
Jarilla: Situated across a 790-acre estate and vineyard in Mendoza’s Uco Valley, Casa de Uco offers a Smoked Negroni, crafted with gin, Campari, vermouth rosso, smoked rosemary, ice from the nearby Andes Mountains, and jarilla – a flowering plant similar to Larrea.
Fresh Herbs and Lavender: Merriman’s Waimea mixologist Jim Lunchick showcases the restaurant’s organic backyard garden in the Fresh Herb Mobeeto. A play on the Mojito, the cocktail features lavender flowers for their sweet flavor, two types of mint from the garden, basil, and freshly picked beets for its color.