A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

Edible Flower Rainbow Sour Cocktail Recipe

Spring has almost sprung and I couldn’t be more excited! All of the flowers in bloom, berries & stone fruit are ripe, and getting to unearth those cute sandals that have been hiding under boots and wellies- see you later winter! One of my favorite things about spring though is the abundance of edible flowers at the grocery store and farmer’s markets.

If you recall this Spring Fling cocktail last year, then you know I, Ashley, am no stranger to edible flower drinks. The blooming trees and plants inspired me to revisit edible blooms for cocktails (it just doesn’t seem right to use them in the middle of winter). I wanted to take the blooms to the next level this time around, but how do you top peony ice cubes? With Spring in full force, my mind immediately went to rainbows, and thus the Edible Flower Rainbow Sour was born.

There are countless rainbow cocktails out there, but often using artificial coloring. I shy away from these ingredients so edible flowers are great natural way to add pops of color and pizzazz to drinks and food. Not only is this a stunner of cocktail, but it it is one delicious sipper! It features a rose grenadine (recipe below and it’s super easy to make) which adds subtle floral flavor that compliments the flowers on top paired with gin, lemon and egg white. If you are hesitant of using egg whites in a drink, don’t fret.The alcohol “cooks” the whites and they add a creamy, frothy texture that helps hold the flowers.

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A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

MY LATEST VIDEOS

Edible Flower Rainbow Sour Cocktail Recipe

    • Yield: 2 Cocktails

    Ingredients

    • 4 ounces Gin
    • 1 1/2 ounces Lemon Juice
    • 1 1/2 ounces Rose Grenadine (recipe below)
    • 2 egg whites
    • 4 dashes Angostura bitters
    • Organic edible flowers and petals in varying colors for garnish (sold in produce section of specialty grocery stores)

    Instructions

    • Add all ingredients, aside from the flowers, into a shaker without ice (dry shake). Shake for 30 seconds. Add ice and shake hard for 15 seconds. Strain into a coupe. Arrange edible flowers on top of the egg white foam. *Leave room in one area to sip from, you don’t want to be overwhelmed with the petals.

    A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

    Rose Grenadine Syrup

        Ingredients

        • 1 cup Organic and/or fresh pomegranate juice
        • 1 cup Sugar
        • 1/4 ounce Lemon juice
        • 5 dashes Orange blossom water

        Instructions

        • Add pomegranate and sugar to a microwave safe bowl. Microwave for 30 seconds and stir. If sugar has not fully dissolved, microwave for 15 second increments until fully incorporated. Do not boil or you will lose the fresh flavor of the pomegranate. Add in the lemon juice and orange water and stir. Let cool to room temperature before using. Can be stored 3-4 weeks in the fridge.

        A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

        If you are looking for a drink to sip el fresco to soak up the sun once the warm weather arrives, this rainbow cocktail is just the thing! What are some of your favorite Spring go-to cocktail recipes?

        This post may contain affiliate links which won’t change your price but will share some commission using Shopstyle, Reward Style, and/or Amazon Associates.

        Ashley Rose Conway

        Ashley Rose Conway is head cocktail shaker, recipe developer, stylist & photographer over at Craft + Cocktails, a site devoted to the art of making & shaking.
        See more of her delicious cocktails on Craft + Cocktails

        Read more from Ashley Rose Conway

        A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

        Edible Flower Rainbow Sour Cocktail Recipe

        Spring has almost sprung and I couldn’t be more excited! All of the flowers in bloom, berries & stone fruit are ripe, and getting to unearth those cute sandals that have been hiding under boots and wellies- see you later winter! One of my favorite things about spring though is the abundance of edible flowers at the grocery store and farmer’s markets.

        If you recall this Spring Fling cocktail last year, then you know I, Ashley, am no stranger to edible flower drinks. The blooming trees and plants inspired me to revisit edible blooms for cocktails (it just doesn’t seem right to use them in the middle of winter). I wanted to take the blooms to the next level this time around, but how do you top peony ice cubes? With Spring in full force, my mind immediately went to rainbows, and thus the Edible Flower Rainbow Sour was born.

        There are countless rainbow cocktails out there, but often using artificial coloring. I shy away from these ingredients so edible flowers are great natural way to add pops of color and pizzazz to drinks and food. Not only is this a stunner of cocktail, but it it is one delicious sipper! It features a rose grenadine (recipe below and it’s super easy to make) which adds subtle floral flavor that compliments the flowers on top paired with gin, lemon and egg white. If you are hesitant of using egg whites in a drink, don’t fret.The alcohol “cooks” the whites and they add a creamy, frothy texture that helps hold the flowers.

        MY LATEST VIDEOS

        A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

        MY LATEST VIDEOS

        Edible Flower Rainbow Sour Cocktail Recipe

          • Yield: 2 Cocktails

          Ingredients

          • 4 ounces Gin
          • 1 1/2 ounces Lemon Juice
          • 1 1/2 ounces Rose Grenadine (recipe below)
          • 2 egg whites
          • 4 dashes Angostura bitters
          • Organic edible flowers and petals in varying colors for garnish (sold in produce section of specialty grocery stores)

          Instructions

          • Add all ingredients, aside from the flowers, into a shaker without ice (dry shake). Shake for 30 seconds. Add ice and shake hard for 15 seconds. Strain into a coupe. Arrange edible flowers on top of the egg white foam. *Leave room in one area to sip from, you don’t want to be overwhelmed with the petals.

          A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

          Rose Grenadine Syrup

              Ingredients

              • 1 cup Organic and/or fresh pomegranate juice
              • 1 cup Sugar
              • 1/4 ounce Lemon juice
              • 5 dashes Orange blossom water

              Instructions

              • Add pomegranate and sugar to a microwave safe bowl. Microwave for 30 seconds and stir. If sugar has not fully dissolved, microwave for 15 second increments until fully incorporated. Do not boil or you will lose the fresh flavor of the pomegranate. Add in the lemon juice and orange water and stir. Let cool to room temperature before using. Can be stored 3-4 weeks in the fridge.

              A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth A perfectly Spring edible flower Rainbow Sour cocktail recipe that's almost too pretty to drink! - sugar and cloth

              If you are looking for a drink to sip el fresco to soak up the sun once the warm weather arrives, this rainbow cocktail is just the thing! What are some of your favorite Spring go-to cocktail recipes?

              This post may contain affiliate links which won’t change your price but will share some commission using Shopstyle, Reward Style, and/or Amazon Associates.

              Ashley Rose Conway

              Ashley Rose Conway is head cocktail shaker, recipe developer, stylist & photographer over at Craft + Cocktails, a site devoted to the art of making & shaking.
              See more of her delicious cocktails on Craft + Cocktails

              Read more from Ashley Rose Conway

              Comments

              • Lisa

                03.29.16

                This might be the prettiest cocktail ive ever seen!

              • Kim

                03.29.16

                Oh my goodness!!! Its just so beautiful!

                • Ashley said:

                  Ashley totally rocked this one!

                • Ashley said:

                  haha, is there such a thing? ;)

              • Carola

                03.31.16

                Wow, wow, wow Beautiful! I like!!

              • Miriam

                03.31.16

                Amazing look. Spring is here. I love this flower COCKTAIL.

                • Ashley said:

                  So glad you love it, Miriam!

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