May Flowers

5 Floral Cocktails for Spring

Florals for spring? It may not be groundbreaking, but flowers have undeniable appeal. Although floral flavors can be overly sweet or soapy when used carelessly, a subtle approach yields delicate yet complex results. From orange blossom water to lavender syrups and elderflower liqueur, we’ve rounded up some of our favorite ways to incorporate floral notes in craft cocktails.


Love it or hate it, the Aviation’s comeback was a big moment in cocktail history. This prohibition-era cocktail had all but vanished from bartenders’ repertoires, in part due to creme de violette becoming unavailable in the U.S., but came back with a vengeance in the ‘90s. The delicate blue-violet hue makes it visually striking, while the combination of bold juniper, tart lime, sweet maraschino liqueur, and floral creme de violette creates a balanced drink that tastes both familiar and unexpected. 

Ingredients: (Serves 1)

  • 2 oz Gin
  • ½ oz Maraschino liqueur
  • ¼ oz Creme de violette
  • ¾ oz Lemon juice
  • Garnish: brandied cherry


Add all ingredients except the garnish to a cocktail shaker filled with ice.

Shake to chill, then strain into a coupe glass or martini glass.

Garnish with a brandied cherry.

Lavender Collins

This is less of a recipe and more of a formula. One of the simplest ways to incorporate spring blooms into your cocktails is to infuse simple syrup with edible flowers. Lilacs, violets, magnolias, and lavender are just a few examples of flowers that are aromatic additions to simple syrup. Once you have your flower syrup, you can use it instead of plain simple syrup to add a unique twist to your favorite drinks. The Tom Collins, with its straightforward, flexible flavor profile, is an ideal example of an adaptable cocktail recipe. You can even try it with other spirits—get creative and explore.

Ingredients: (Serves 1)

  • 2 oz Gin (you can infuse gin with flowers too)
  • 1 oz Lemon juice
  • ½ oz Lavender simple syrup or flower-infused syrup of your choice
  • Club soda
  • Garnish: lemon slice, edible flowers, or fruit


Add gin, lemon juice, and lavender simple syrup to a Collins glass.

Fill with ice, top with club soda, and stir.

Garnish with a lemon slice and lavender flowers.

Ramos Gin Fizz

Creamy and citrusy, the Ramos Gin Fizz incorporates orange blossom water to add a delicate floral note to this classic cocktail. Invented in 1888 by Henry Charles Ramos, a New Orleans bartender, it’s decadent yet balanced, with a medley of tangy citrus, herbaceous gin, and the silky froth of egg whites. 

Ingredients: (Serves 1)

  • 2 oz Gin
  • ¾ oz Simple syrup
  • ½ oz Heavy cream
  • ½ oz Lemon Juice
  • ½ oz Lime Juice
  • 3 Dashes orange flower water
  • 1 Fresh egg white
  • Chilled club soda


Add gin, simple syrup, heavy cream, lemon and lime juice, orange flower water, and egg white to a cocktail shaker (without ice).

Dry shake vigorously, then add ice and shake again to chill.

Strain into a Collins glass and top with chilled club soda.

Hugo Spritz

We’ve featured this wildly popular drink recently, and for good reason: it’s a really great cocktail. Bubbly, refreshing, and aromatic, it balances the sweet and fruity qualities of elderflower liqueur with dry prosecco and soda water. Garnish it with fresh mint, a lemon slice, or your favorite edible spring flowers for a drink that looks as beautiful as it tastes.

Beautiful Fool

Yes, another drink you may have seen not too long ago, but how could we resist the chance to talk up BAD BIRDY’s stunning concoction? Hibiscus-infused gin makes this cocktail a bold pinkish-red hue and gives it a tangy flavor, while Collins Lavender Syrup and Angostura bitters add a touch of herbal complexity. 


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