Edible Flowers

I mainly use edible flowers for visual effect – apple blossom, borage, primrose and nasturtiums all add to and make the drink look pretty, but they can of course be eaten too. You just have to be careful with some flowers as they’ll change the colour of the drink. Violas are often put into, or on top of, egg white-based drinks to colour the egg white purple, but that’s not always the effect you’re looking for. With short drinks I float flowers on the surface, but in long drinks they’re often submerged.