Elderflower, hibiscus, lavender and rose. These flowers may sound like the makings of an English garden or a wedding bouquet, but these days they’re some of the most popular ingredients on restaurant drink menus. Perhaps taking a cue from their 19th and early 20th century counterparts, mixologists across the country are finding inspiration in flowers and are using their flavors to concoct creative beverages. Some are mixing up classic cocktails, such as the Aviation, made with gin, ...

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