A Floral Summer Spritz: Cheers to edible flowers in and on our drinks

Drinks at your place never looked so good!

Drinks at your place never looked so good!

(All photography by Lady Hayes)

These stunning sippers are reminiscent of an Aperol spritz — but I opt for more bubbles and go pretty light on the Aperol. And I even have an alcohol-free drink for you to try below. Key to both are the flowers, that's really what sets these perfect-for-entertaining drinks apart!

Effervescent orange sparklers are absolutely perfect for summer evenings with the gang and you can elevate them by incorporating some edible flowers — for garnish and within the ice cubes. Pansies, marigolds and carnations make for a stunning complement to any summer drink, plus they add a colourful, fun and organic dynamic to the table.

Here's what you'll need:

For the ice cubes:

Note: Be sure to visit a gourmet or specialty grocery store to pick up your flowers and stay clear from cut blooms made for vases as they may have been sprayed with chemicals.

  • 1 large ice cube tray
  • 12 + edible flowers (I used pansies), can cut from your garden or purchase edible flowers

For the cocktails (makes one pitcher, four cocktails):

  • 1 orange
  • 4 fresh rosemary sprigs for garnish
  • Toothpicks
  • 8 oz (1 cup) of an Italian aperitivo with gentian, rhubarb and cinchona (such as Aperol)
  • 1 750 ml bottle of Prosecco
  • Highball glasses of your choice, mine are from Anthropolgie

For a mocktail version (also makes one pitcher, four cocktails):

  • 1 bottle of non-alcoholic white wine
  • 2 355 ml cans of soda water
  • 6 oz grapefruit juice
  • 2 oz of orange juice

Here's how to do it:

1. Begin by preparing your floral ice cubes at least one day before you intend to make your cocktails. Fill your ice cube tray full of water. Gently pull some of your petals off of your edible flowers and push them into the water, stirring so that the flowers fill the ice cube squares. I put approximately 4 petals in each. Next, place a full edible flower on top of the water, gently saturating it — it looks best when the full flower sits at the very top of the cube. Put your tray into the freezer overnight.

2. Time to get garnishing! Once your ice cubes are ready, prepare your garnishes by cutting the orange into slices. Then cut small triangular slices out of the orange slices. Make a cut in the middle of your triangular slices up to the white of the rind — this will be where we slide it onto the glass. Then gently stab a rosemary sprig through the orange slice and use a toothpick to adhere your flower to the orange.

3. Fill your glass with 1 floral ice cube and add 2 ounces of aperitif, then it's time to pop the bubbly! Add 6 ounces to your glasses and top them off with your beautiful garnish. Or, you could add the entire amount of aperitif to the Prosecco in a pitcher and stir. For the mocktail, combine the white wine, soda water and juices in a pitcher and stir. Cheers to you!

Lady Hayes is a designer, photographer and mama, known for her beautiful floral inspired projects and lifestyle. Her love of flowers shines through her couture crafted Flower Crowns and Petal Pop, her line of Floral Confetti with sun dried roses and gold confetti glitter. Stay connected! Visit Hayes over on her Instagram or visit her website to shop and say hi!