One of the easiest, high-impact measures you can take to give a little flourish to your cocktails is sourcing — or even growing — edible flowers. With colorful, fragrant garnishes in mind, I regularly sow dianthus, violas and micro marigolds in my garden so that I always have the perfect finishing touch for drinks.

For this spring cocktail, inspired by a classic margarita, I really wanted the floral component to shine in the flavor profile. The pop of tart raspberry is balanced by the rich, floral sweetness of the elderflower liqueur, resulting in a refreshing sip that’s a bright welcome to spring’s arrival, primed for your next seasonal gathering.

Once you’ve mixed your cocktail, and while it’s still in the mixing tin, be sure to taste for acid and sugar balance. Keep in mind that raspberries can range from super tart to lush and sweet, so adjust the lime juice and simple syrup accordingly.

WANT TO KEEP THISCOCKTAIL LOCAL?

Look for Colorado-owned Suerte Tequila, whose blanco is a particularly herbaceous, silver-style tequila, and seek out Wood’s High Mountain Distillery’s Fleur de Sureau elderflower liqueur. This Salida-made liqueur is crafted from distilled Colorado wine and infused with Colorado-grown elderflower, finished with local honey. With notes of fresh flowers and raspberries, it’s an ideal match in this cocktail recipe.

THE PETAL PUSHER

SERVES ONE

5 fresh raspberries

1¾ oz blanco tequila

½ oz elderflower liqueur

¾ oz simple syrup

1 oz lime juice, freshly squeezed

Micro dianthus or other seasonal flowers, for garnish

1. In a mixing tin, muddle the raspberries.

2. Add the tequila, elderflower liqueur, simple syrup, lime juice and a handful of ice.

3. Shake well, strain into a chilled coupe glass and garnish with seasonal edible flowers.

Originally published in the Spring 2023 issue of Spoke+Blossom.

Spring Cocktail Recipe: The Petal Pusher

THE PETAL PUSHER