Summer isn’t summer without edible flower drinks, right? Here are a few pretty and tasty ways to add our blooms to your booze.
Float small, delicate edible flowers like Phlox, Dianthus and Violas in cocktails.
Clip Snapdragons to the lip of champagne flutes, they look so elegant.
Use spicy flowers to enhance spicy drinks, like this perfect Nasturtium and Bloody Mary combo.
Go all out on the colour and make rainbow mixed edible flower ice cubes to add to long drinks on hot days.