Wild Folk Flower Apothecary (2024)

03/11/2021

today a certain someone I love turns 4-1!!! and every year that we’ve been together, I have made a carrot cake. (that makes 16 of this year!) but THIS year, I thought I’d try a little something different.

the idea of creating a clarified carrot cake cocktail came to me while planning out my 4th quarter content. I couldn’t wait to give it a try and two days later, this crystal clear carrot cake concoction is ready for sipping.

don’t worry - I made the cake too. ;)

𝐒𝐈𝐗𝐓𝐄𝐄𝐍 𝐂𝐀𝐑𝐑𝐎𝐓𝐒
cognac
aged rum
carrot ginger juice (fresh pressed from my pals at )
shredded carrots
orange juice
pineapple juice
cinnamon sticks
cloves
all spice
golden raisins
and whole milk for clarifying

I based this recipe off my recipe for Creamsicle Punch from The Flower-Infused Cocktail and kind of winged it based on the ingredients from my carrot cake recipe so I don’t have an exact recipe for you. sorry!! but the result is dangerously good. ;)

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02/11/2021

whew. suddenly it’s November 2 and the leaves have finished turning and are slowly falling. it definitely feels like winter is upon us. which means … the H O L I D A Y ‘ S are coming!!!

I’m going to start reminding you that shipping times are cray this year and if you want to be sure your copy of The Flower-Infused Cocktail arrives on time, order early!!

I’ve been sure to restock my inventory on Amazon so that’s an easy way to get your hands on the book. but naturally I’d rather send your book to you hand wrapped and with a little note. 😉 but a little holiday shipping FYI, our shop is set up to ship books via media mail which is the least expensive option but it’s much slower - typically a 5-8 day turnaround or more. so I’ve added an option to upgrade to Priority Mail and if you place your order via Priority, I’ll pop in a “Drink More Flowers” sticker and sign your book. (ya won’t get that through Amazon!)

thank you always for your support!! and now, as I throw on my coat and boots, I’ll transport back to this amazing night celebrating my book launch.

📸 :

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01/11/2021

I love traditions, both old and new, and this one has become close to my heart. Dia de los Mu***os is a celebration honoring loved ones who have passed. it's like a family reunion, except our dead ancestors are the guests of honor.

the most famous flower seen during modern-day Mexico, is the marigold, known as cempasúchil. it is believed that the spirits of the dead visit the living during the celebration of Dia de los Mu***os, and the marigolds guide the spirits using their strong scent and vibrant color.

today I’m honoring family and friends gone too soon and ancestors I never got to know. a favorite way to do that is stringing marigolds and sipping Mexican Hot Cocoa. if you’re like me, you love your hot cocoa with a little something extra. for me? that’s usually spicy additions like cinnamon or ancho chili pepper. in my book The Flower-Infused Cocktail, you’ll find a cocktail called Ancho Cocoa, which takes this traditional Mexican Hot Cocoa up a notch by adding in marigold-infused tequila.

𝐌𝐄𝐗𝐈𝐂𝐀𝐍 𝐇𝐎𝐓 𝐂𝐎𝐂𝐎𝐀
2 cups of milk (I like to use a blend of oat milk and whole milk)
2 wedges of Taza 70% Cacao Puro
1 tsp vanilla extract
1 tsp ancho chili powder
1 cinnamon stick
sugar to taste

place all the ingredients in a large pot, over medium-low heat. whisk until the chocolate wedges begin to melt. increase the heat and continue whisking until the chocolate begins to form a foam on the top. keep warm until ready to serve.

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31/10/2021

happy Halloween, friends! do you dress up for Halloween? I love dressing up but these days the only time I get the excuse to is while my kids are trick or treating. and by that point, I’ll be honest. I’m out of energy and it’s just too damn cold for most costumes. I had planned to be “The Retired Crayon, Dandelion” but let’s see if I follow through. cause short sleeves and windy 40 degree weather doesn’t sound ideal.

but as promised, I’ve got one more Halloween cocktail for you today!! I love any excuse to get spooky and I sure hope you’ve enjoyed the content this week!

𝐌𝐘 𝐁𝐋𝐎𝐎𝐃𝐘 𝐌𝐀𝐑𝐆𝐀𝐑𝐈𝐓𝐀
1 1/2 oz reposado tequila
1/2 oz triple sec
3/4 oz blood orange juice
1/4 oz tayberry orange shrub
3/4 oz jalapeño simple syrup
hibiscus pink peppercorn salt for rim (find the recipe in The Flower-Infused Cocktail)

rim glasses with hibiscus pink peppercorn salt and set aside. combine the tequila, triple sec, blood orange juice, tayberry orange shrub, and simple syrup together in a shaker with ice and shake until chilled. strain into your prepared glasses and garnish with a slice of blood orange.

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29/10/2021

happy Friday, friends! I hope you’ve been enjoying the Halloween content this week! today I’m sharing an oldie but a goodie that deserves to be reshared.

I first developed this mulled wine in 2018 and it’s become my go-to recipe lately. it’s perfect for chilly nights and quite nice poured in a hydroflask to carry around while your kids are trick or treating. done that. ✅ and you should too.

𝐇𝐈𝐁𝐈𝐒𝐂𝐔𝐒 𝐌𝐔𝐋𝐋𝐄𝐃 𝐖𝐈𝐍𝐄
4 cups of Agua de Jamaica*
1 bottle of a fruity red wine
1/4 cup of brown sugar
juice of 1 orange plus extra slices for garnish
2 cinnamon sticks
4 whole star anise
10 cloves
5 green cardamom pods

combine all the ingredients together in a saucepan and bring to a low simmer. be careful not to boil! summer for as little or as long as you like. the longer, the most intense flavor you’ll get from the spices. pour into mugs (or a hydro flask for trick or treating - no judgement here!) and enjoy!

*Agua de Jamaica literally translated means “hibiscus water”. in this boosted version of the popular Mexican hibiscus tea, I like to add cardamom and orange slices for a little extra flavor. find the recipe in The Flower-Infused Cocktail book, available through Amazon or my website.

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28/10/2021

in case you missed it, it’s Hallo-week!! I’ve got 3 more cocktails to share with you! today I’m sharing this boozy, spirited libation that I’ve had brewing for awhile. passionfruit and chocolate have been singing to me and admittedly, I’ve sipped my passionfruit liqueur and crème de cacao together in a little glass many times trying to decipher the cocktail code. (y’all cocktail creators, you feel me??)

I had some passionfruits from a client shoot this week and when I was shooting them, I couldn’t stop thinking about how they looked like monster mouths. I knew I had to incorporate them into a spooky cocktail and got to thinking about passionfruit/cacao again. so last night I stirred this together and yep. it hits all those flavor notes I was hoping for. you’re going to want to hit the save button on this one!

𝐃𝐀𝐑𝐊 𝐂𝐇𝐀𝐑𝐋𝐎𝐓𝐓𝐄
1 1/2 oz VS cognac
1/2 oz Passionfruit liqueur
1/2 oz Carpano Antica vermouth
1/4 oz Crème de Cacao
1 capsule of activated charcoal
3/4 dashes of passionflower tincture*
dusted cacao

combine cognac with an emptied capsule of activated charcoal in a jar and swirl to combine. strain into a mixing glass. stir charcoal-infused cognac, passionfruit liqueur, vermouth, and crème de cacao with ice until very chilled. strain into a glass with a flower ice cube.^ dash with bitters and dust with cacao.

*I made my own passionflower tincture but the passionflower bitters from sounds absolutely delightful!

^I’ve been saving this cube from for Hallo-week cocktails since I thought this flower looked so ghastly captured in the ice!

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27/10/2021

you know that feeling when the hair stands up on the back of your neck? those prickles that you feel when you’re frightened, terrified, or afraid? it’s the kind of feeling that paralyzes you. that’s just the feeling I’m hoping to arouse from this drink. ok ok. so it won’t completely terrify you but it’s a hair-raiser with tangy citrus, spice, and a hint of smoke.

𝐃𝐎𝐍'𝐓 𝐁𝐋𝐈𝐍𝐊 𝐀𝐍 𝐄𝐘𝐄
2 oz aged rum
3/4 oz lime juice
1/4 oz grapefruit juice
1/2 oz spiced grenadine
1/4 oz allspice dram
bar spoon of mezcal
club soda
hopped bourbon cherries (find the recipe in The Flower-Infused Cocktail!)

shake rum, lime juice, grapefruit juice, spiced grenadine, allspice dram, and mezcal to a shaker with ice and shake until chilled. pour into a glass then fill the glass with ice. gently top with club soda and garnish with three bloody eyeballs, ahem, hopped bourbon cherries.

𝗦𝗣𝗜𝗖𝗘𝗗 𝗚𝗥𝗘𝗡𝗔𝗗𝗜𝗡𝗘
16 oz pomegranate juice
1 1/2 cups brown sugar
1 cinnamon stick
1 tsp dried hibiscus flowers
1 tsp allspice berries
1 tsp cloves
1 inch k**b of ginger, peeled and sliced

combine all ingredients in a saucepan and bring to a gentle simmer. once the sugar has completely dissolved, remove from heat and cover for 1 hour. strain into a clean jar and keep refrigerated for 1 week.

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24/10/2021

it’s a blustery, rainy day here in Central Oregon and we’ve been snuggled up on the couch, binging spooky movies to get us in the Halloween spirit! so far we’ve done Labyrinth and Beetlejuice. what should we watch next? (kid friendly please!)

I love Halloween and tomorrow starts an entire week of ghoulish cocktails! to build up the anticipation, I thought I’d share this throw back, which was one of the very first flower-infused cocktails I shared on this account - dating back to October 2018! it’s concocted with Dark Cherry vodka for that deep red color, combined with the floral sweetness of orange blossoms, a hint of chocolate, and the bite of chili pepper. this kiss is to die for.

𝐃𝐑𝐀𝐂𝐔𝐋𝐀’𝐒 𝐊𝐈𝐒𝐒
𝘮𝘢𝘬𝘦𝘴 𝘵𝘸𝘰 𝘥𝘳𝘪𝘯𝘬𝘴
3 oz dark cherry vodka
3 oz cherry cream soda
2 barspoons orange blossom water
1/2 tsp cocoa powder
5 dashes of chocolate bitters
red chili pepper, 3 small slices
chocolate covered cherries

swirl orange blossom water, cocoa powder, chocolate bitters, and red chili pepper together in the bottom of a shaker. add vodka and shake with ice. strain evenly into two glasses. top with cherry cream soda and garnish with a chocolate covered cherry.

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22/10/2021

happy Friday, friends! have you picked up a copy of my book, The Flower-Infused Cocktail yet? two easy ways to purchase: on my site or Amazon. both linked in my profile.

curious for those of you who have the book, what have you tried that you love? or what are you looking forward to mixing up? or maybe simply - what is your favorite flower in the book? I’d love to know!!

spooky season drinks coming atcha next week!!! they’re soooo good. stay warm and have a nice weekend, friends!

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18/10/2021

looking for your next Monday Mocktail? you’ve going to want to hit the save button on this one!

back in September, we took a trip to Port Orford, a super quaint town on the Oregon Coast. it was a place we’d never put on our radar but are looking forward to visiting again. while we were there we ate ocenside at the most delicious restaurant called The Redfish. my kids mulled over the mocktail menu while I settled on a delicious whiskey/ginger/Cynar sipper. when the waiter came to take our order, my younger son ordered a Crème de Banana Italian soda and it brought back memories I’d forgotten I had!

I had a hard time not keeping the Italian soda to myself and ever since then I’ve been dreaming of recreating my childhood Italian soda memories into a fun mocktail. this one hits the nail on the head, bringing in the nostalgic taste of grape soda into the mix. and it’s a little grown up too, with the addition of Seedlip Spice and my new mocktail secret weapon, verjus.

𝐂𝐎𝐍𝐂𝐎𝐑𝐃 𝐒𝐎𝐃𝐀
1 oz Spice 94
1/2 oz Noble Verjus
1/2 oz concord grape juice
1/2 oz lemon juice
3/4 oz grape rosemary simple syrup*
1/2 oz half & half
orange blossom water
club soda

add Seedlip Spice, verjus, grape juice, lemon juice, and simple syrup to a shaker with ice and shake until chilled. pour into a glass then fill the glass with ice. mist the glass with orange blossom water. gently pour in club soda and top with half & half. stir and enjoy!
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15/10/2021

today is the last day to enter 𝐓𝐇𝐄 𝐅𝐋𝐎𝐖𝐄𝐑-𝐈𝐍𝐅𝐔𝐒𝐄𝐃 𝐂𝐎𝐂𝐊𝐓𝐀𝐈𝐋 𝐆𝐈𝐕𝐄𝐀𝐖𝐀𝐘!!

the Flower-Infused Cocktail Giveaway includes a bundle of goodies to help you start building your edible flower bar and pantry! ONE lucky winner will be receiving:

- a signed copy of The Flower-Infused Cocktail book and a Drink More Flowers Sticker
- $75 worth of edible flowers - your choice of flowers!
- a gold plated bar set featuring a cocktail shaker, 1 x 2 oz jigger, a heavy-duty spring strainer, and a bar spoon.
- two 16oz bottles of shrubs - Raspberry Peach Lavender and Boysenberry Sage, $50 value
- two 8oz bottles of syrups - Blood Orange Cordial and Almond Orgeat
- two star-shaped cocktail picks and two star-shaped swizzle stir sticks

𝐓𝐎 𝐄𝐍𝐓𝐄𝐑:
like, save, and tag a friend on my previous post! winner will be announced after 5pm TODAY!!!

14/10/2021

we’ve had many mornings this week below freezing. my dahlias are frozen. my zucchini and pepper plants are flopped over and looking pretty much dead. everything has basically bit the dust. the garden is done. which makes me SO. SAD.

I was never much of a gardener then the pandemic happened and like everyone else - I fell in love. in particular I fell in love with tomatillos. they’re so delicious and so easy to grow. they grow like crazy and all over the place. and they’re SO PRODUCTIVE!!! like how many quarts of salsa verde does one need?!

luckily my friend Sascha had tomatillos out the ears, too. and she made a delicious tomatillo peach BASIL (swoon, right?!) shrub. naturally I had to get my hands on it and whip up a cocktail stat. if I do say so myself, this is a goooood one. now go enjoy one of these with some chile verde - you’ll thank me later.

𝐒𝐓𝐎𝐍𝐄 𝐕𝐄𝐑𝐃𝐄
1 1/2 oz reposado
1/2 oz cara cara orange juice
1/2 oz tomatillo peach basil shrub
1/2 oz apricot liqueur
1/2 oz peach simple syrup
peach slices
tomatillo flowers

muddle a few peach slices in the bottom of a glass and fill with ice. shake tequila, orange juice, shrub, apricot liqueur, and peach simple syrup together over ice until cold. strain into prepared glass and garnish with tomatillo flowers.

if you haven’t already, go enter the giveaway a few posts back!! it’s a GOOD one and you’ll get shrubs! GO GO!

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12/10/2021

can’t you just feel the MOOD in this photo? it’s that magical hour, sunset lighting, and it is T I M E for a cocktail. something about this photo transports me to another world. how about you?

sometimes leaving things to the imagination is key. and this comes from someone who loves including an abundance of ingredients or visual eye candy in my styling. it’s exciting to leave it up to you to take it all in. and in this case, simple WAS better. but I’ll tell you, friends. it killed me not floating a pansy right on top of the cocktail. or placing a handful or ten handfuls of petals on the surface. 😂😂 thank goodness for Jordan | High-Proof Preacher] and his Ripple Me This challenge.

𝐕𝐈𝐎𝐋𝐄𝐓 𝐌𝐎𝐎𝐃
1 oz gin
1 oz Lillet Blanc
1 oz Salers Aperitif
2-3 drops of violet liqueur

stir gin, lillet, and salers over ice and serve up in a chilled glass. drop a few drops of violet liqueur over the surface and feel the mood.

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Jordan | High-Proof Preacher]

11/10/2021

𝐓𝐇𝐄 𝐅𝐋𝐎𝐖𝐄𝐑-𝐈𝐍𝐅𝐔𝐒𝐄𝐃 𝐂𝐎𝐂𝐊𝐓𝐀𝐈𝐋 𝐆𝐈𝐕𝐄𝐀𝐖𝐀𝐘:
friends!! get ready!! today I’ve teamed up with some of my favorites in the industry to provide you with this amazing giveaway!! read the details and guidelines below:

the Flower-Infused Cocktail Giveaway includes a bundle of goodies to help you start building your edible flower bar and pantry! scroll through to see what ONE lucky winner will be receiving:

- a signed copy of The Flower-Infused Cocktail book and a Drink More Flowers Sticker
- $75 worth of edible flowers - your choice of flowers!
- a gold plated bar set featuring a cocktail shaker, 1 x 2 oz jigger, a heavy-duty spring strainer, and a bar spoon.
- two 16oz bottles of shrubs - Raspberry Peach Lavender and Boysenberry Sage
- two 8oz bottles of syrups - Blood Orange Cordial and Almond Orgeat
- two star-shaped cocktail picks and two star-shaped swizzle stir sticks

𝐓𝐎 𝐄𝐍𝐓𝐄𝐑:
- like and save this post.
- give each one of these businesses a follow. your support for them means the world to me!
- tag a friend on this post that you’d like to share this drink with!
- share to your stories for an extra entry.

the giveaway closes on Friday, October 15 at 5 pm PST. I’ll announce the winner just in time for happy hour! US entries only please. this giveaway is not sponsored, endorsed, or administered by Instagram.

𝐓𝐇𝐄 𝐁𝐎𝐇𝐄𝐌𝐈𝐀𝐍
𝘮𝘰𝘥𝘪𝘧𝘪𝘦𝘥 𝘧𝘳𝘰𝘮 𝘮𝘺 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭 𝘳𝘦𝘤𝘪𝘱𝘦 𝘪𝘯 𝘛𝘩𝘦 𝘍𝘭𝘰𝘸𝘦𝘳-𝘐𝘯𝘧𝘶𝘴𝘦𝘥 𝘊𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘣𝘰𝘰𝘬

2 oz of blanco tequila
1 1/2 oz boysenberry sage shrub⁣
1/2 oz blood orange cordial
1/4 oz bergamot liqueur
3 dashes of grapefruit bitters

add tequila, dianthus clove shrub, orange sea salt cordial, and bergamot liqueur to a shaker, and shake over ice until chilled. strain into a chilled glass and dash with bitters. garnish with fresh dianthus flowers.

𝑮𝑶𝑶𝑫 𝑳𝑼𝑪𝑲!!
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10/10/2021

something SUPER exciting is coming your way tomorrow!! any guesses on what it is?! better have your notifications turned on friends!

📸
🏡

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08/10/2021

another week goes by, another Friday only post! 🤪 I’ve been super busy this week shipping out your book orders and developing new content behind the scenes. while I haven’t been posting here daily, I have been sharing a lot on my other feed FOLK]. in case you didn’t know, Folk is my professional photography studio which focuses on beverage and botanicals.

thought I’d pop in to share one of my favorite images I recently shot for Kitchen T**e Magazine for the Dispensary opener spread which features a Brazilian Mulled Wine that is get out of town delicious. find the recipe and more of my photos in the latest issue! and I’d be delighted if you wanted to follow my professional photography feed FOLK]!

be sure you’ve got your notifications ready cause next week I’ve got something REALLY exciting to share!!

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01/10/2021

happy Friday and whew - the first day of October! it’s officially that time of year when everything goes in warp speed toward the holidays.

I thought it was a perfect day to share this mulled wine recipe from my book, The Flower-Infused Cocktail. originally I was planning to call it Harvest Mulled Wine. this time of year is harvest season for most gardeners as the days get colder and can no longer provide for summer loving crops. one of my FAVORITE things that is in abundance this time of year is PLUMS. last year I was making vanilla plum jam, cardamom plum chutney AND I was recipe testing a recipe I developed for Plum Brandy, which can be found in my book on page 165. it’s quite simple and rewarding!

𝐏𝐋𝐔𝐌 𝐌𝐔𝐋𝐋𝐄𝐃 𝐖𝐈𝐍𝐄
1 750 mL bottle of red wine
1 cup of plum brandy*
1 cup of ruby port
1/4 cup brown sugar
1 orange, sliced
10 Italian plums
5 star anise
4 cinnamon sticks
12 cloves

combine the wine, brandy, port, brown sugar, orange, plums, star anise, cinnamon sticks, and cloves in a saucepan. bring to a gentle simmer over low heat for 30 mins and up to 1 hour. do not boil. strain to remove solids and serve warm, garnished with a hollyhock flower.

*if you don’t feel like making your own or you don’t have an abundance of plums like me, I’m especially fond of Oregon Distilled, Blue Plum Brandy. it is a Pacific Northwest take on traditional Slivovitz, which is a fruit brandy made from plums all over Central and Eastern Europe.

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24/09/2021

oh what a night!! dreaming up this book launch party with the ladies who helped make my book a reality was so much fun. hoping you’re cheersing with friends whenever you are this beautiful Friday!!

I’ll be back at The Vintage Home & Garden Market Saturday from 10-12 ! if you didn’t make it today, you should definitely swing by tomorrow. LOTS of gorgeous vintage goodies!! I’ll be serving flower-infused bubbly and signing books. 🍾🌸 see you there!

📸
🏡

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24/09/2021

come one, come all!! to the Vintage Garden Market at Celebrate the Season!! from 9-12 tomorrow, I’ll be joining and some of my favorite vintage loving ladies for the best market you’ve seen all season. I’ll be there, signing books and serving sparkling wine with floral elixirs.

Julie from Celebrate the Season has become one of my best flower friends over the years so I was honored when she asked if I’d join for a book singing at her event. she’s an EXPERT at growing gorgeous flowers and about 95% of the flowers in this photo were grown by her!! thank you Julie!

hope to see you in the chat tomorrow!! 🍾🥂🌸

21/09/2021

what’s going in your shaker tonight? I’m thinking about this drink from my book called Aviator Glasses. it’s a tequila riff on the classic Aviation cocktail. swipe L to see the photo from my book.

if you haven’t got your copy of The Flower-Infused Cocktail yet, what are you waiting for?! 😉 two easy ways to purchase - including Amazon! linked in my profile.

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17/09/2021

I fully meant to participate in more than just with two posts because it’s up there as one of my favorite cocktails. but as the saying goes… time flies when you’re drinking Negronis. 😅

when outlining my book, I knew I wanted to feature artichoke as one of the flowers.

hold up, wait. artichoke, a flower? yes, indeed!

the artichoke that we know from the produce department is actually a thistle in the same family as the sunflower. each layer that we pull back and dip into butter is a flower petal on a bud that has yet to bloom.

I opted to sub the usual suspects with Cynar, a bittersweet amaro flavored by artichokes, herbs, barks, and roots, as well as with an artichoke-infused dry vermouth. the Cynar Negroni is no newbie in the cocktail scene, but when utilizing the natural acid from artichokes that stimulates your sweet-perceiving taste buds, my variation makes for a little less bitter take on the bitter favorite.

𝐋𝐀𝐓𝐄-𝐍𝐈𝐆𝐇𝐓 𝐂𝐀𝐑𝐎𝐔𝐒𝐄𝐋
1 oz gin
1 oz artichoke-infused dry vermouth*
1 oz Cynar
3 dashes of grapefruit bitters
5 drops of Lambrusco vinegar (I used )

stir gin, artichoke-infused vermouth, and Cynar together in a mixing glass with ice until chilled. strain into a chilled glass over a large cube and dash with bitters and vinegar. garnish with a grapefruit peel.

*find more history and folklore about artichokes as well as the recipe for artichoke-infused dry vermouth in my book. link in profile to purchase!

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16/09/2021

The Flower-Infused Cocktail book is a love letter to flowers and an ode to the appreciation of blooms beyond the vase. and it’s a result of an amazing team of cheerleaders, supporting my process along each step of the way.

a few weeks back, I hosted a book launch party to celebrate the book but to also honor my adoring and encouraging friends (swipe L to see my beautiful friends!). it’s with their continual support and participation in the journey molded this book into what it is today. we laughed, we danced, we ate cake, and we drank cocktails until the sun disappeared from the sky. it was a dreamy night that I’ll always cherish.

I served one of my very favorite Negroni riffs (infused with flowers of course!) to get the night started. since it’s , I thought I’d share this recipe with you again to get you inspired.

𝐁𝐀𝐓𝐂𝐇𝐄𝐃 𝐑𝐎𝐒𝐄 𝐍𝐄𝐆𝐑𝐎𝐍𝐈
𝘮𝘢𝘬𝘦𝘴 𝘵𝘸𝘦𝘭𝘷𝘦 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴
12 oz@stgeorgespirits Botanivore gin
12 oz
12 oz rosa
25 strawberries, sliced in half
4 tbsp dried rose petals

combine all the ingredients in a 48 oz jar. lightly muddle the strawberries. cover and store in the refrigerator overnight. strain into a clean jar and store in the refrigerator.

to serve, measure 3 oz of the batched Rose Negroni into a mixing glass with ice. stir until chilled. pour over a big square cube. mist with rose water and top with a pinch of flake salt.

more pics of the party, coming soon!

📸:
🏡: greenhouse
🌸:

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12/09/2021

“celebrate a flower-infused lifestyle”
what does that mean to you?

to me it means many things. blooming and growing, enlivened after the rain. and naturally - flowers in my glass… always!

📸:

06/09/2021

happy Monday, friends! it’s been a while since I posted a proper post and this one is a SUPER exciting collaboration - AND the first drink from my book to be served in the wild!! I’m super excited to share that you can now find The Dahlia Latte at ! it’s made with an extra citrusy toasted hazelnut orgeat and topped with dahlia blossom sugar.

if you’ve got The Flower-Infused Cocktail at home, you’ll realize that it’s slightly different from the drink in the book, which is a twist on a classic café au lait: a drink of strong brewed coffee, to which steamed milk is added. I went this route for the book since I realized most don’t have access to an at-home espresso machine. plus, it’s a nod to the most beautiful dahlia there is, the Café au Lait. swipe L to see it!

thanks Scott and Lone Pine for featuring The Dahlia as the seasonal end of summer latte!

Wild Folk Flower Apothecary

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