Florals can make a surprising and game-changing difference in your cocktail repertoire. Embrace the season and the experience by following Sean Norris’ expert advice.
Photography by Heartbeat Branding Co.
Even at my age, I get giddy with anticipation for the new life that spring breathes into me. New things to do, places to go, people to see. The late, great Robin Williams said it best: “Spring is nature’s way of saying, ‘Let’s party!’” In that spirit, I’m grateful to be a mixologist. The change of season opens a new catalog of flavors, ingredients and produce to use in my recipes. One of the first signals of the season is the abundance of floral scents from fresh blossoms. These profiles are so impactful when skillfully balanced in a cocktail.
Don’t overlook how abundant fresh local ingredients are! Here in Sussex County, DE, we have over 1,000 farms. Fortunately, this means tons of options and not far to go. I recently zeroed in on local farmer Cait Spieker Gee who runs Lavender Fields at Warrington Manor. Her lavender and other florals are highly prized and used in many industries. For our purposes, lavender will be the high note in a fantastic margarita recipe.
First, understand the role that floral aroma and taste play in a cocktail. Flowers like lavender, hibiscus or elderflower can transform a drink, adding delicate, fragrant notes that elevate the sensory experience. A lavender-infused simple syrup adds a subtle, calming sweetness, while hibiscus lends a tart, vibrant bloom. But be warned: These are powerful ingredients, so use them in moderation. You’ll notice how small the measures of floral ingredients are in my recipes. By balancing these aromas with complementary spirits, acids and sweeteners, we ensure the cocktail sings. The key takeaway: No one likes a drink that tastes like grandma’s potpourri. If you experiment, start small and scale from there.
Maria Margarita
Ingredients:
2 oz Ana Maria Rosa tequila
½ oz Combier orange liqueur
¾ oz lime
½ oz lavender simple syrup
Instructions:
Combine all ingredients in a mixing tin. Add ice and shake for 10-12 seconds. Strain into a chilled rocks glass over ice. Garnish with fresh lavender sprigs or dried sprigs. Note: If you use dried lavender sprigs, use a bit less—dried florals tend to be more potent! I love the gentle aroma of this cocktail. This brand of Rosa tequila is a blend of Blanco tequila with .5% Mexican cabernet, which lends it a beautiful pink hue.
TIP:
It’s frustrating when you can’t find that bottle you need for your recipe. The solution? Ask! Reach out to your local liquor store and request what you are looking for. Reputable operators are happy to provide their customers with the options they want!
Saumur Tonic
For those who prefer drier cocktails, I created a killer variation on a classic gin & tonic. Instead of gin, we will use another agave-based spirit called Mezcal (think tequila’s smoky cousin). This spirit puts off subtle floral aromas including jasmine, violet and honeysuckle. We’ll complement it with an ingredient we bartenders adore: elderflower, known as “bartender’s ketchup” because it works with almost everything. Again, moderation is key!
Ingredients:
1 ½ oz Banhez Mezcal
½ oz Combier Sureau (Elderflower)
¼ oz Combier Kümmel
Fever Tree tonic (topper)
Instructions:
Combine the Mezcal, Elderflower and Kümmel in a tin. Add ice and shake for 10-12 seconds. Strain into a highball glass over ice. Top with tonic and garnish with a lemon twist. Kümmel is a beautifully complex liqueur incorporating cumin, caraway and fennel, which add pleasant spice and herbal notes to the cocktail. The elderflower rounds this out, while the Banhez Mezcal brings smokiness and minerality.
It’s Always Sunny
Finally, another original inspired by a classic cocktail, the Aviation. Once again, we’re forgoing gin in favor of a great alternative—Pisco, a pure grape brandy from Peru and Chile (we’re using the Chilean version). What I love about this spirit is how its bold floral and fruity profile never gets lost when combined with other ingredients.
This recipe is what we call “crushable”—be careful because it goes down smoothly! The René Rouge is a rich cherry liqueur that adds body and depth. A touch of Combier Rose brings the Pisco’s floral notes into focus. And the agave nectar curbs the acid of the lemon juice. Like I said, smooth.
What if the flowers you love to use in beverages aren’t always available locally? This is where we benefit from using liqueurs. Combier is a fantastic French producer, operating since 1834. You’ll find a wide variety of options such as the Elderflower, Kümmel and Rose.
Why not look up local farms or gardens in your area to source ingredients? Producers will be excited to share the fruits of their labor—and you’ll support them in the process. Cheers! CS
Ingredients
2 oz Control Pisco
½ oz Roi René Rouge
¼ oz Combier Rose
½ oz lemon juice
1 tsp agave nectar
Instructions:
Combine all ingredients in a tin. Add ice and shake for 10-12 seconds. Strain into a chilled coupe glass and garnish with a dehydrated orange.
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