This big-batch cocktail from Floral Libations, Cassie Winslow's new manual on all things at the intersection of flowers and drinks, is just about as spring as it gets. In addition to the sangria necessities (a bottle of chilled rosé, fresh berries), there's also a sweet syrup made with five types of dried flowers. You'll end up with around a cup of leftover garden party sugar, which will infuse anything from oatmeal to layer cakes with a hint of floral flavor.
Garden Party Sangria
Reprinted from Floral Libations by Cassie Winslow with permission by Chronicle Books, 2019
Yield: 6 cocktails
Prep Time: 10 minutes, plus chilling time
Cook Time: 5 minutes
Total Time: 15 minutes, plus chilling time
For the Garden Party Sugar:
1 tablespoon dried hibiscus flowers
1 tablespoon dried chamomile flowers
1 tablespoon dried lavender
1 tablespoon dried rose petals
1 tablespoon dried calendula
1 cup cane sugar
For the Cocktail:
¼ cup garden party sugar
¼ cup filtered water
1 bottle rosé wine, chilled
½ cup fresh raspberries
½ cup fresh strawberries, halved
½ cup sliced oranges
Handful of fresh edible flowers for garnish
1. In a food processor or spice grinder, combine the hibiscus, chamomile, lavender, rose petals, and calendula and pulse until the flowers resemble small flakes, just a second or so about 10 times. Be sure not to grind them into a powder.
2. In a bowl, stir together the sugar and the ground flowers. For optimal flavor, wait about 2 weeks before use. Store in an airtight container at room temperature for up to 2 months.
3. In a medium saucepan, combine the Garden Party Sugar and water and cook over medium heat. Simmer until the sugar has completely dissolved and the mixture has thickened into a syrup, about 5 minutes. Voilà! Garden Party Syrup! Remove from the heat and allow to cool.
4. In a large punch bowl, combine the wine, raspberries, strawberries, and oranges. Add the Garden Party Syrup and mix until completely combined. Chill in the refrigerator for up to 5 hours before serving. When ready to serve, add ice. Sprinkle fresh edible flowers atop the sangria for garnish.