Interflora has announced it is working on ‘flower cocktails’ featuring edible flowers developed in partnership with food journalist Pip McCormac.
The six cocktails designed by McCormac include cucumber, lemon and fennel flower gin, lavender and rosemary prosecco, a dirty nasturtium martini, and a raspberry and rose petal mocktail.
Interflora says its flower cocktails are designed to be enjoyed at home and can be ordered directly from the flower company.
McCormac said: “Flowers can definitely be all style and no substance, often they are used as decoration and then discarded, such as on lavish cakes. But I’m more interested by when they can used to enhance the flavour of a dish or a drink, some of the brightest and most beautiful blooms, like marigolds, nasturtiums and even certain varieties of tulip and can be used instead of seasoning.”