Dried flowers have found a permanent home on my “dried goods” shelf. From floral spirits infusions and petal-sugar rims, to aromatic fruit syrups and festive, exuberant garnishes, keeping dried flowers on hand, whether homegrown or purchased, is a necessity for my home cocktail program.

FLORAL STRAWBERRY-WINE SYRUP

YIELD: A LITTLE OVER 1 CUP
1 cup sugar
1 cup dry rosé wine
1 cup sliced fresh strawberries
2 Tbsp dried hibiscus flowers (or two bags hibiscus tea)
2 Tbsp dried rose petals
1 Tbsp dried lavender buds
1. In a medium saucepan, combine all ingredients over low heat and bring to a simmer.
2. Simmer until strawberries are soft and the mixture is fragrant, about eight to 10 minutes.
3. Let cool to room temperature, strain off the solids and store in an airtight container in the fridge for up to two weeks.

Let’s take an Aperol Spritz, for example, and bring in some dried flowers to this already delicious drink. The result? A floral, fruity and tart sparkling drink with just the right amount of balancing bitterness.

Before we dive into the drink specs, though, let’s back up a little. What exactly is Aperol? It is a brightly colored, orange-hued, low-alcohol Italian aperitivo that has a slightly bittersweet taste and a refreshing, citrus finish. While its exact recipe remains pretty guarded, we do know that Aperol derives much of its flavor profile from a secret selection of fruit, herbs and roots. It’s also the necessary and iconic component to this eye-catching cocktail.

This leveled-up spritz recipe relies upon a rosé wine-based syrup that’s packed with fresh, seasonal strawberries and an array of aromatic, dried flowers. You might have some of these flowers already on hand, but if you don’t, purchasing them won’t be wasteful. Hibiscus is exceptional when infused in gin or tequila; rose petals are delicious steeped in oat milk for a sublime latte; and lavender is a perfect match in a honey syrup.

If you’re thinking this cocktail sounds like a fit for your next gathering, you’re in luck, as it makes a captivating punch for a crowd that you can prep and chill in advance. Simply mix the cocktail ingredients together, setting aside the sparkling components to add just when your guests arrive.

**PISTIL WHIP SPRITZ**

YIELD: 1 COCKTAIL
3 ounces chilled, dry sparkling wine
1 ounce Aperol
1 ounce Floral Strawberry-Wine Syrup
Splash chilled soda water
Dried flower ice cubes, for garnish
1. Make the Floral Strawberry-Wine Syrup. You can do this in advance and have it chilled and ready in the fridge.
2. Prepare your floral ice cubes by filling a large ice cube tray with water, gently sprinkling with dried flowers of your choice and allowing to freeze.
3. For the cocktail, place a large floral ice cube into a cocktail glass and first add the sparkling wine, following with the Aperol, syrup and soda.
4. Gently stir to incorporate and enjoy.

Originally published in the Spring 2025 issue of Spoke+Blossom.

A Sparkling, Floral Rosé Cocktail — Pistil Whip Spritz