Drink Your Flowers

Austin mixologists are putting the petal to the mezcal

This week's feature traces the resurgence of edible flowers on Austin's menus, but local chefs aren't the only ones coming up roses. Barmasters all over town are playing with potable flowers, either as creative garnishes or intrinsic parts of the drinks themselves. Here are some of our favorites.

photo courtesy of Emmer & Rye

Emmer & Rye

Red Shiso Drinking Vinegar
The new hotspot had made relationships with local farmers part of their business model. For this shrub sans shrug, they use Agua Dulce Farm's flowering shiso for a zero-proof cocktail that still has us feeling flushed.


photo by Mari Hernandez

Roosevelt Room

Lonesome Dove
When the Roosevelt Room makes a Paloma, they don't just splash some tequila and grapefruit juice in a highball. They give it a little nuance with cinnamon syrup, vanilla, and a splash of rose water. Then they top off with a rose petal in case that wasn't enough seduction.


photo by Mari Hernandez

King Bee Lounge

Frozen Bee's Knees
Ok, fine. The orchid resting on King Bee's cocktail isn't made to be eaten (though it wouldn't hurt you). But we are including it anyway because the balanced mix of gin, honey, and lemon is made even more delightful when it's frozen. Order it with a "sting" of Ancho Reyes.


photo by Mari Hernandez

Garage

Gin Gin Punch
King Bee isn't the only one buzzing around orchids. Chauncy James' tiki-inspired cocktail uses the flower to crown Islay gin and "Jasper" (a house-made syrup of sugar, lime, nutmeg, and bitters).


photo courtesy of VOX Table

VOX Table

Every Rosé Has Its Thorn
Much like the discography of Bret Michaels, Every Rosé Has Its Thorn is all about romance. Topped with rotating edible flowers, it's perfect for an anniversary toast. And if your cowboy is singing a sad, sad song, it's a much better way to say I'm sorry than going to the drugstore.


photo courtesy of Firehouse Lounge

Firehouse Lounge

The Sawyer
Lime, sugar, and gin. It seems simple enough. But the folks at one of our favorite hideaway watering holes add 28 dashes of bitters to give it some heft. The natural garnish? A single, dazzling pansy.


photo courtesy of Eat Your Heart Out Photography

The Townsend

Bottom Buzzer
This breathtaking drink has an herbal punch. Lemon juice, honey, grapefruit juice, and green Chartreuse combine with Aylesbury Duck vodka set the mood, then orange blossom and edible buds enliven the secret garden.

Sign up for the Chronicle Cooking newsletter

New recipes and food news delivered Mondays

If you want to submit a recipe, send it to food@austinchronicle.com

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

READ MORE
More Austin cocktails
The Shopping List
The Shopping List
Three ways to keep it local

Brandon Watson, Feb. 19, 2016

More by Brandon Watson
My Obsession: Therapy With Nineties Supermodels
My Obsession: Therapy With Nineties Supermodels
Escape via the long gay tradition of diva worship

Sept. 15, 2017

Review: Holy Roller
Review: Holy Roller
The personal is edible at Callie Speer’s new hot spot

Sept. 8, 2017

KEYWORDS FOR THIS POST

Austin cocktails

MORE IN THE ARCHIVES
NEWSLETTERS
One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

New recipes and food news delivered Mondays

All questions answered (satisfaction not guaranteed)

Information is power. Support the free press, so we can support Austin.   Support the Chronicle