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


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.

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