Edible flowers are hot. This isn’t news. What is news, however, is that cocktail bar Midnight Rambler just rolled out a spring menu featuring a variety of floral-focused libations.
According to the press release:
“These are the results of exercises in the magical alchemy of transforming florals into flavor and aroma. Floral essential oils, hydrosols, extracts, honeys, pollen, roots, and dried flowers all play a part, anchored and enhanced by botanically bright gins, floral pisco, fruit brandy, vermouth, and sparkling wine. We draw from a ‘flavor bank’ that consists of vanilla, chamomile, honeysuckle, jasmine, lavender, rose, neroli, violet, orris, Texas wild flower bee pollen, orange blossom honey, and leatherwood honey.”
Highlights include the Violet Silvertone made with gin, French dry vermouth, orris, violet, and Mineral Wells mineral water; Rosay Rose with kirsch, French dry vermouth, rose, cardamom, and sparkling brut rosé; and Bohemian Bloom with gentian, Douglas fir, pear, grapefruit, elderflower, and brut sparkling wine.
There you have it. Go. Sip. Enjoy spring while it lasts.
