Using Flowers

Flowers have two obvious benefits in our recipes. First, they can provide the craft drinks maker with unusual and unique flavours – think of lavender as an example of a flavour that is like nothing else. They can make the perfect base for a fragrant wine, and sometimes even the tiniest number of petals can transform an infused drink. Second, their aromas can improve an otherwise nondescript wine or add to the complex bouquet of a well-crafted spirit. There are few drink styles that can’t be made using flowers, from a malty beer enriched with heather instead of hops to a classic cocktail lifted by the floral aromas of a homemade vermouth. And with the list of edible flowers being so long, there’s plenty of scope to experiment with flower power in your own garden and brewing shed.