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, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.