6 fabulous flower-filled gin cocktails

The RHS Chelsea Flower Show runs this week from 24th-28th May and the great, the good and the green fingered will be out in force to view the gorgeous show gardens - and no doubt sneak in a cocktail or two. Here are six flower-fuelled creations to help get in the spirit. Cheers! 


An edible violet makes the perfect garnish for this classic cocktail, which has crème de violette at its heart.

Source: Honestly Yum

Source: Honestly Yum

50ml Gin

15ml Maraschino liqueur

8ml crème de violette

15ml Freshly squeezed lemon juice

Edible violet to garnish


Shake ingredients together with ice. Strain into a chilled cocktail glass and garnish with an edible violet.

Bachelor’s Button Martini

Bachelor’s buttons, also known as cornflowers, come in many hues and grow all over the place – you may well find a few already in your garden but if not, they’re east to grow from seed.

For the cocktail:

60ml gin

45ml Lillet Blanc

7ml bachelor’s button simple syrup (see below)

30ml lemon juice

1 egg white

Bachelor’s button and carnation petals, for garnish

 For the simple syrup:

300g sugar

235ml water

Small handful bachelor’s button petals


To 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.

June Blush

What could be more evocative of an British summertime than a gin cocktail infused with rose water…?

Source: Freutcake

Source: Freutcake

60ml gin

30ml Ginger liqueur

15ml rose water

15ml freshly squeezed lemon juice

Crushed ice

Lemon zest and sugared rose petals to garnish (see below).

For the sugared petals:

1 egg white

50g granulated sugar

small handful of rose petals, cleaned and dried


To make the rose petals, whip the egg white until frothy. Take a single petal, dip into the egg white and then dredge through the sugar on both sides. Set aside on parchment and repeat. Let the petals air dry for at least 3-4 hours and then transfer to an air-tight container for storage if not using immediately.

To make the cocktail:

Put all ingredients to a large rocks glass or goblet, add the crushed ice and stir. Garnish with rose petals and freshly grated lemon zest.

Lavender Bees Knees

The classic gin, lemon and honey cocktail with a country garden twist.

Source: Honestly Yum

Source: Honestly Yum

60ml gin

22ml lavender honey syrup (see below)

30ml lemon juice

For the Lavender Honey Syrup:

240ml honey

30ml hot water

1 teaspoon dried lavender


To make the lavender honey syrup, combine hot water with honey and stir until evenly mixed. Add lavender, stirring to combine. Let cool, approximately 30 minutes, then pour through a fine mesh strainer to remove lavender.

For the cocktail, combine all ingredients in a shaker full of ice. Shake vigorously for 10 full seconds. Double strain into a cocktail glass and garnish with a lavender sprig.

Borage & Pansy Cocktail

Blue-flowered borage is so common that it’s often considered a weed –  you may well have some growing somewhere if you don’t know it. If not, it is also available to buy as a herb from  some supermarkets or online.

45ml gin

15ml borage simple syrup (see below)

3 slices cucumber

1 slice lemon

Soda water

15ml ounce crème de violette

Borage and pansies, for garnish

For the simple syrup:

300g sugar

235ml water

Small handful of borage


To make the simple syrup, combine all ingredients for the syrup in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow borage to steep. Let cool and strain.

For the cocktails, add gin, simple syrup, cucumber and lemon to the base of a cocktail shaker and muddle. Add ice and shake well. Strain into a glass filled with ice and top with a splash of soda water. Finish with crème de violette, allowing it to settle at the bottom of the glass. Garnish with borage and pansy flowers.

Blackcurrant Sparkler

This gorgeous dessert cocktail gets a final flourish with an edible pansy garnish.

Source: ProFlowers

Source: ProFlowers

15ml Campari

15ml gin

1 tbs. black currant preserves

1 tsp. vanilla extract

1 tsp. white crème de cacao


Pansy to garnish


Place the ingredients, except the Prosecco and pansy, into a mixing glass with ice. Stir and then strain the mixture into a glass, and top with Prosecco. Garnish with the pansy.

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