Flowers Every Night Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure 1.5 oz dry vermouth (Pinot Gris style), 0.75 oz pineapple amaro, 0.5 oz rose geranium cordial (or syrup), 0.5 oz fresh lemon juice, and 0.25 oz simple syrup if using.

Build & shake

Add the measured vermouth, pineapple amaro, rose geranium cordial, lemon juice, and optional simple syrup into a shaker. Fill the shaker with ice (about 6 large cubes).

Shake vigorously

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. This both chills and dilutes the drink to balance the aromatics and bitterness.

Discard the ice from the chilled glass (if used). Double-strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any pulp.

Express the lemon oil: hold a fresh lemon peel about 3–4 inches above the drink and gently squeeze/ twist the peel to release the oils, passing the peel briefly over the surface of the cocktail so oils land on top. Rub the peel along the glass rim and drop the peel in or discard it, per preference.

Garnish with one edible flower or a small rose geranium leaf floated on the surface. The floral garnish complements the rose geranium cordial and signals the cocktail's aromatic profile.

Serve immediately. The cocktail yields a floral, slightly bitter, and bright sip with herbaceous vermouth notes, tropical bittersweet from the pineapple amaro, and a fragrant rose-geranium finish.