Nothing lifts our spirits as quickly as a gorgeous arrangement of fresh flowers. So why limit our enjoyment of botanical beauty to the vase? One of the most beautiful books to come into our office this year is Floral Libations — an absolutely stunning collection of floral-infused cocktails we can’t get enough of this season.
The brand new book is a visual dream, and the recipes are magnificently whimsical — and actually workable. We can picture pitchers of these beauties at brunches, friend gatherings and every special occasion from now until eternity.
Recipes include Rosewater Gin and Tonic, Pansy Margaritas and Rhubarb Whiskey Sours. There are also floral morning drinks like the below Lavender Cafe Au Lait.
This pink grapefruit and chamomile Paloma is the perfect balance of sweet and tangy, infused with calming chamomile and dressed up with a rose petal salt rim(!) you won’t soon forget…
Palomas are perfectly delicious — tart, thirst quenching, refreshing and not too sweet. Using freshly squeezed grapefruit juice makes a world of difference, and adding a touch of chamomile and orange zest turns this simple recipe into a special treat. The result is a libation perfect for your next Taco Tuesday extravaganza.
PINK GRAPEFRUIT + CHAMOMILE PALOMA
Makes 1 cocktail
½ tsp Rose Salt (see below) or coarse salt
1 lime or grapefruit wedge
¼ cup fresh ruby red grapefruit juice
2 Tbsp Cara Cara Orange + Chamomile Simple Syrup (see below)
¼ cup tequila
splash of soda water
½ tsp freshly grated orange zest
fresh organic chamomile flowers for garnish (optional)
1 grapefruit slice for garnish (optional)
Pour Rose Salt into a shallow plate or bowl. Wet rim of a tumbler with a lime wedge and dip rim in salt, gently rolling to coat evenly.
Place ice in tumbler and carefully pour in grapefruit juice, Cara Cara Orange + Chamomile Simple Syrup, tequila, soda water and orange zest. Stir. Garnish with a chamomile flower or a slice of grapefruit.
Makes approx. ¾ cup
Rose Salt is a staple in my kitchen. Its versatility makes it a truly wonderful pantry item. Its rosy hue brightens up the mise en place, so simply having it on the counter is a delight.
¼ cup dried rose petals
½ cup fine sea salt
In a food processor or spice grinder, grind rose petals for about 10 seconds, until petals resemble small flakes. Be sure not to grind them into a powder.
In a small bowl, stir together salt and rose petals. For optimal flavor, wait about 1 week before use. Store in an airtight container at room temperature for about 1 year.
Cara Cara Orange + Chamomile Simple Syrup
Makes approx. 1 cup
In this beautifully balanced syrup, Cara Cara orange’s perfect tang and sweetness make a wonderful match to chamomile’s earthy, honey-like flavor notes. This is a great addition to any bar cart as it adds character to cocktails. If you don’t have access to Cara Cara oranges, feel free to use navel oranges instead.
½ cup fresh Cara Cara orange juice
1 Tbsp freshly grated Cara Cara orange zest
1 Tbsp dried chamomile flowers
1 cup cane sugar
½ cup filtered water
In a saucepan, stir together juice, zest, chamomile flowers, sugar and water and cook over medium heat. Simmer until sugar has completely dissolved and mixture has thickened into a syrup, about 5 minutes. Remove from heat and allow to cool.
Strain mixture through a fine-mesh sieve set over a bowl, then transfer to an airtight container. Store in the refrigerator for up to 1 week.
Reprinted from Floral Libations by Cassie Winslow with permission by Chronicle Books, 2019.