9. Edible Flowers
Using edible flowers as a cocktail garnish is a more recent trend and an easy way to embellish a cocktail while adding flavour and texture. Not all flowers are edible and it’s best to get them from a reliable source or grow them in your own edible garden.
Common edible flowers include lavender with its floral note, nasturtium (including the leaves) with a peppery flavour, hibiscus for a slight citrusy and floral note, and violas (also known as pansies, Heartsease and Johnny Jump Ups) for a sweet and floral note. Dehydrated flowers such as rose petals can be sprinkled on cocktails with egg white or aquafaba.
Tip: Borage flowers not only add a burst of colour but they taste like cucumber.