Flowering Fields Recipe

Make infused simple syrup

In a small saucepan combine 1 cup water, 1 cup granulated sugar, 2 Tbsp dried lavender, 1 Tbsp dried chamomile, and 1 Tbsp lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once the mixture simmers, reduce heat to low and let steep for 8 minutes — do not boil hard, just a gentle simmer to extract floral oils without bitterness.

Remove saucepan from heat and let the flowers steep in the hot syrup for 20 minutes off the heat for a more pronounced floral aroma. Taste after 20 minutes and steep up to 10 more minutes if you want stronger floral notes, but avoid oversteeping to prevent soapy or bitter flavors.

Strain the syrup through a fine mesh sieve lined with cheesecloth into a heatproof jar, pressing on solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep up to 10 days refrigerated.

Chill a coupe or flute glass by filling with ice and set aside, or place glass in refrigerator for 10 minutes.

Combine spirits

In a cocktail shaker add 6 Tbsp gin, 2 Tbsp elderflower liqueur, 1 Tbsp fresh lemon juice, and 1.5 Tbsp of the prepared flower syrup. Fill shaker with ice (about 1 cup) and shake vigorously for 8–12 seconds until well chilled and slightly diluted.

Discard ice from the chilled serving glass. Double strain the shaken mixture into the chilled glass to remove any small ice shards and suspended syrup bits.

Top the cocktail carefully with about 3 oz chilled sparkling wine (or prosecco). If you prefer a lighter, less boozy drink, add 1 oz club soda and reduce sparkling wine to 2 oz.

Garnish with a lemon twist expressed over the glass to release oils and either a single edible flower or a few small blossoms floating on top for an attractive 'flowering fields' presentation. Serve immediately.