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, lemon, maraschino liqueur and Crème de Violette, or the Lavender Sidecar, made with brandy, Cointreau and lavender honey.

Others are stirring up their own creations using pure cane lavender or elderflower flavored syrups, even adding them to bar staples such as the martini or the mojito. Floral syrups are also being used in non-alcoholic beverages in the form of lavender lemonades and hibiscus teas for a fresh twist.  Edible flowers, floral liqueurs and syrups can serve as a counterpoint to stronger spirits, balance out tart or sweet ingredients, and brighten up just about any drink. Plus, a few strategically placed petals on or in a glass make for a striking beverage presentation. Letting flowers bloom from your bar is a simple, on-trend way to grow interest and customers.