BEYOND THE GARNISH: The Story and Science of Edible Flowers in Cocktails

There's something undeniably enchanting about a flower in a glass.

- Aditi Malhotra

Whether it's a delicate violet floating on the surface, a marigold tucked into crushed ice, or a rose petal clinging to the rim, edible flowers bring a visual poetry to cocktails. But their role is more than ornamental. These blooms come with history, aroma, flavour, and an undeniable charm that's making them a star ingredient at modern bars around the world, including in Goa.

In many ways, the growing use of edible flowers in cocktails is a natural evolution. As mixology moves closer to the kitchen, with bartenders behaving like chefs, experimenting with bitters, reductions, ferments, and infusions, flowers have become more than pretty accessories. They are botanical ingredients with a purpose.

A PETAL-LACED PAST: THE HISTORICAL ROLE OF FLOWERS IN DRINKS

The connection between flowers and drinking rituals goes back centuries. In ancient Egypt, hibiscus was brewed into tart teas used during ceremonies. In China and Japan, chrysanthemum and plum blossom teas were part of refined social customs. In Europe, monks infused elderflower, lavender, and rose into medicinal liqueurs.

Even in India, flowers have long graced drinks and desserts. Rose sherbet, kewra water, and vetiver were common in Mughal kitchens, while hibiscus and bael were steeped for refreshing summer coolers in villages.

What we are seeing in today's cocktail world is not a reinvention, but a rediscovery, a blending of the old with the new, reimagined through the lens of contemporary mixology.