Floral-Infused Spring Cocktails

Katy Galluccio, bar manager at The Parched Pig, shares her recipes for two deliciously refreshing cocktails

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The arrival of spring evokes thoughts of so many good things—energizing sunshine, bright colors, warmer weather, and blooming flowers, to name a few. There’s nothing like sitting outside on a breezy spring day, sipping a refreshing cocktail and enjoying all of those happy things. To celebrate the season, we asked Katy Galluccio, bar manager at The Parched Pig in Palm Beach Gardens, to create spring cocktails using edible flora. Pictured here is a deliciously cheery cocktail she calls Butterfly Juice. “Inspired by the classic tiki cocktail the Saturn, I swapped passion fruit for juicy, fresh grapefruit and used dried butterfly pea flowers for subtle, earthy flavor and color,” says Galluccio. “Hendrick’s Summer Solstice gin enhances the floral component of the drink and lends its botanical profile overall to the two-toned cocktail.” 

Wildflower Spritz, Katy Galluccio, The Parched Pig
Photos by Ashley Meyer

Wildflower Spritz

Ingredients:
1.25 oz. Hendrick’s Midsummer Solstice gin
.5oz. violet liqueur
.75 oz. fresh lemon juice
.75 oz. simple sugar
.5 oz. blackberry mûre
3 dashes Floral bitters
Brut Champagne
Purple-hued edible flowers for garnish
Lemon or lime for citrus “flowers”

To make:
Shake all ingredients except mûre and Champagne. In a tall tea coupe or wine glass, pour mûre into bottom of glass. Add crushed ice, filling only halfway. Add citrus “flowers” (simply cut lemon or lime slices into flower shapes) to sides of glass and then fill glass with lots of crushed ice so flowers sort of stick to the sides. Pour shaken cocktail into glass and top with a brut Champagne. Garnish with edible flowers.

Says Katy:
“This cocktail is a botanical-inspired play on the classic French 75. Using floral bitters to enhance the floral components of the drink while elevating the classic combination of fresh lemon juice, sugar, gin with the beautiful spring-like combination of both violet and blackberry liqueurs. An elegant brut Champagne tops the drink for effervescence, and edible purple-hued flowers are a colorful garnish.”

Butterfly Juice Cocktail, Katy Galluccio, The Parched Pig

Butterfly Juice

Ingredients:
1.5 oz. Hendrick’s Midsummer Solstice gin
.5 oz. Giffard orgeat syrup
.5 oz. fresh lemon juice
.5 oz fresh grapefruit juice
Chilled butterfly pea flower tea
3 dashes grapefruit bitters
3 dashes tiki bitters
Lemon peel for rose garnish
Fresh, edible flowers for garnish

To make:
Shake all ingredients except butterfly pea flower tea, strain into short rocks glass over fresh ice cubes. Utilizing back of barspoon, slowly pour the butterfly pea tea over top of cocktail. Garnish with edible flowers and lemon swath rose.

Says Katy:
“Inspired by the classic tiki cocktail the Saturn, I swapped passionfruit for juicy fresh grapefruit and used dried butterfly pea flowers for subtle earthy flavor and color. Hendrick’s Summer Solstice gin enhances the floral component of the drink and lends its botanical profile overall to the two-toned cocktail.”

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