Fleurs du Friday: Bachelor’s Button Martini

March 6, 2015


One of our favorite parts about this time of year is spotting the first flower. Once that brave little blossom emerges, we know that spring can’t be far behind. In honor of crocuses and camellia, in anticipation of daffodils and daisies, we’re shaking up this fizzy floral martini. Starring bachelor’s buttonan edible bloom used in herbal teasand garnished with a kiss of carnation, it’s just the tipple to toast those pioneering petals.

WHAT YOU’LL NEEDFor the simple syrup:

1 ½ cups sugar

1 cup water

¼ cup bachelor’s button petals

For the cocktail:

2 ounces gin

1 ½ ounces Lillet Blanc

¼ ounce bachelor’s button simple syrup

1 ounce lemon juice

1 egg white

Bachelor’s button and carnation petals, for garnish

HOW TO MAKE ITTo make the syrup, combine the sugar, water and bachelor’s button petals in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar has dissolved, then lower heat. Cook another 10-15 minutes to allow petals to steep; let cool and strain.After the syrup has cooled, add all cocktail ingredients to a shaker and fill with ice. Shake vigorously for 30 seconds or until very foamy. Strain into glasses and garnish with carnation and bachelor’s button petals.


Fancy another floral libation? Our spring-fresh series blooms this way.

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