There is nothing more gorgeous, refreshing or authentically Hawaiian than cocktail recipes mixed with edible flowers. Whether you are lounging on the beach at Travaasa Hana (hyperlink http://travaasa.com/hana) or just daydreaming in your backyard, these floral cocktails will allow you to drink in Hawaii.

Hibiscus and Ginger Champagne Cocktail

 

Ingredients:

1 wild hibiscus flower

1 tbsp rosewater syrup

2 tbsp Domaine de Canton (or ginger liqueur of your choice)

Fine champagne or prosecco

 

Directions:

Place hibiscus flower in bottom of glass, standing upright. Add rosewater syrup. Pour ginger liqueur into glass and top with chilled champagne. Serve.

 

 

 

 

 

 

 

 

 

 

The Fredrico (from Mauna Kea Beach)

 

Ingredients:

1-¼ oz. Bacardi light rum

1-¼ oz. Jack Daniels

2 oz. pineapple juice

2 oz. passion fruit

2 oz. guava juice

2 oz. orange juice

Splash of grenadine

1 edible wild orchid

 

Directions:

Blend all ingredients with ice in a blender until smooth. Garnish with a fresh orchid.

 

 

 

 

 

 

 

 

 

 

Hibiscus Mojito

 

Ingredients:

3 oz. white rum

½ oz. fresh lime juice

1 oz. wild hibiscus syrup

1 chopped wild hibiscus flower

1 halved lime wheels

1 mint sprig

Soda water

Directions:

Fill a high ball glass with crushed ice. Muddle in mint, lime wheels and chopped hibiscus. Pour rum, hibiscus syrup and lime juice into a shaker filled with ice. Shake for 10 seconds and strain into glass. Top with soda water. Garnish with a fresh mint sprig.

 

 

Sit back, relax, and relish in these authentic Hawaiian Cocktail Recipes with a garnish of edible flowers!