Flowery Cocktails

Posted June 4, 2012 by in

Ahhh, summertime. The birds are singing, the sun is shining and everything is full of color. In the cocktail world, mixologists are using everything from edible flowers to floral syrups and liqueurs to add the taste and flavor of the season to their cocktails. At home, the same beautiful drinks can be served to savor the summer. Be sure to visit your local farmers market for fresh edible flowers. Never eat or garnish with cut flowers from your florist, always stick with flowers that are edible and free of pesticides.

Serve up these lovely cocktails compliments of Campari America at your next outdoor soiree. The flowery elements are stunning and will make your cocktails really stand out.

Toasted Coconut Colada


  • 1 1/2 oz. SKYY Infusions Pineapple
  • 2 oz. Toasted Coconut
  • 1/2 oz. Amaretto
  • 1 oz. Homemade Sour Mix
  • 2 oz. Fresh Pineapple
  • 1 oz. Coco Lopez
  • 2 Dashes Angostura Bitters


Combine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in hurricane glass. Top with toasted coconut, pineapple wedge and garnish with an orchid.

To make homemade sour mix:

  • 1 Part Fresh Lemon juice
  • 1 Part Fresh Limejuice
  • 2 Parts Simple Syrup
  • 1/4 Part Fresh Orange Juice

POG Punch


  • 1 1/2 Parts SKYY Infusions Pineapple
  • 1 1/2 Parts Fresh Squeezed Orange Juice
  • 1 Part Perfect Puree Guava


In an ice filled shaker combine all ingredients, shake and strain into ice filled scorpion bowl. Garnish with a floating orchid and pineapple.

Ginger Rogers

Created by Jason Lara at The Kress, Los Angeles


  • 2 oz. Campari
  • 1 Whole Strawberry
  • 5 Pieces of Clementine
  • 3 oz. of Orange juice
  • Ginger powder
  • Splash of 7UP


Muddle the fresh Clementine and sliced strawberry. Add ice and pour Campari, orange juice and a splash of 7UP into a cocktail shaker. Sprinkle a pinch of ginger powder on top of the ingredients. Shake well and strain onto the rocks in a highball glass. Garnish with a pansy.

Marigold Ofrenda

Created by Christopher Bostick at The Varnish Bar, Los Angeles


  • 2 oz. Espolon Tequila Reposado
  • 1 oz. Fresh Limejuice
  • 3/4 oz. Orange Curacoa or Triple Sec
  • 1/2 oz. Light Agave Nectar
  • 1/2 Cup peeled and chopped cantaloupe
  • 1/8 tsp. Chile de Arbol powder
  • 1 small edible marigold for garnish


Muddle cantaloupe, Agave Nectar, and Orange Curacao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with marigold.

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Chilled Magazine
Chilled Magazine

Chilled Magazine is a publication committed to the bartending, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.