Spring is here! And you know what that means - the flowers will soon start blooming. Here are five cocktails with a floral touch that will make your warm, lazy spring afternoons all the more delightful. Take the relaxing time to watch the flowers grow and drink them as well!


Geraniums come in a variety of scents. This cocktail calls for rose-scented geraniums. It’s a bit more than just mixing a cocktail as you’ll have to make the Rose Geranium syrup the recipe calls for but making such syrups is a simple skill that all cocktail lovers should learn.

  • 5 Blackberries
  • ¾ oz. Rose Geranium Syrup
  • ¼ oz. Lemon Juice
  • 1½ oz. Gin

Method: In a pint glass, muddle blackberries with Rose Geranium Syrup and lemon juice. Fill the glass with ice, add gin, and shake well. Strain into rocks glass over fresh ice.

For Rose Geranium Syrup: Mix 2.5 cups water and 2 cups sugar in a sauce pan and make a simple syrup. Remove the pan from the stove and add 1/2 cup rose-scented geranium leaves to the simple syrup. Steep for 10 minutes in covered pan. Strain and boil for 30 seconds.   

Bee’s Knees

This classic Prohibition-era cocktail is a breeze to mix and perfect on a warm spring day with a slight breeze. To make it a bit more floral you can take your favourite flower such as jasmine or lavender and make a honey/flower syrup with it.

  • 2 ounces gin
  • 3/4 ounce honey syrup
  • 1/2 ounce fresh lemon juice

Method: Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass.


Hendrick’s has become famous for its emphasis on cucumbers. To complement the cucumber garnish and gin in this cocktail, add the most famous of flowers, the rose, which also features prominently in Hendrick’s. 

  • 2 oz Gin (Hendrick's)
  • .5 oz St. Germain Elderflower liqueur
  • 2 dashes Peychaud's bitters
  • 2 slices cucumber
  • 4 dashes rose water
  • ½ oz fresh lime juice
  • 1 pinch of ground cardamom
  • 1 sprig of thyme (optional for garnish)

MethodMuddle cucumber, rose water and gin in a glass and then strain into cocktail shaker. Add the rest of ingredients to the cocktail shaker (except the cardamom). Add 2 ice cubes to the shaker, close lid and shake for about 20 seconds. Pour the mixture into a martini glass. Sprinkle the top of the drink with a pinch of ground cardamom. Garnish with cucumber and thyme.


First published in 1916, the Aviation is definitely a classic. The original recipe called for crème de violette liqueur but since this can be hard to find, most recipes nowadays omit it. Fortunately, today you can find anything online, so here’s where you can get your crème de violette

  • 1½ oz. London Dry gin
  • ¾ oz. lemon juice
  • 2 dashes maraschino liqueur
  • 2 dashes crème de violette

Method: add all ingredients to cocktail shaker filled with ice. Shake. Strain into cocktail glass.

Hedgerow Martinis

This flowery gem from our February Gin of the Month, Warner Edwards, is a shout out to the English countryside and the many delights it affords us, specifically elderflower and blackberries. 

Serves 2 

  • 2 shots Harrington Dry Gin 
  • 3 shots sloe gin 
  • 1 shot fresh lime juice 
  • ¾ shot of elderflower cordial 
  • 2 fresh blackberries 
  • 2 frozen blackberries (for the garnish) 

Method: Shake vigorously for 30 seconds, pour through a cocktail strainer into the chilled martini glasses. 

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