Flower Cocktails

Once you have made your own flower syrups and ratafias, you will soon realise how useful they are for perfuming fruit salads, spooning over sorbets or ice-creams and flavouring chicken casseroles, and they will rapidly become every bit as useful as bottles of Tabasco and Angostura bitters. And the cocktails you can make with them are fabulous! Imagine a frozen rose petal daiquiri, an elderflower martini, a violet margarita. All these – and many more – are possible: the only limit is your imagination.