This floral cocktail is an ode to the darling buds of May with lavender infused gin, hibiscus rose syrup and elderflower liqueur.
Jump to Recipe
Welcoming the merry month of May has been a popular tradition for thousands of years. With flower crowns, bonfire leaping, and dancing around the maypole, it’s easy to see why. And presiding over the festivities each year is the beloved May Queen. For a cocktail to truly deserve the name the May Queen it needs to have the essence of a spring garden! This floral cocktail has not one but 4 different flowers lending their perfumed aromas – lavender, elderflower, hibiscus, and rose. Raise a glass to the May Queen and welcome in the May!
Ingredient Notes
Lavender infused gin: Infusing gin with dried lavender is easy to do and a great way to introduce a new flavour to a cocktail other than through a syrup. All you need is some culinary grade dried lavender and your favourite gin!
Elderflower liqueur: My favourite brand of elderflower liqueur is St Germaine which is widely available in liqueur stores. Each bottle is produced in France and infused with the essence of 1000 elderflower blossoms.
Hibiscus: This brightly coloured flower is native to warm climates and tropical regions. It is generally available in dried form and often used as an herbal tea. Hibiscus has a tart flavour with just a hint of floral aroma. It is widely available in health food stores where its high vitamin C content makes it a popular herbal tea.
Rosewater: Rose is a tricky flavour aroma to work with but a key flavour for any floral cocktail. It has a lovely fragrance but use too much and it risks tasting like your grandmother’s perfume! You can find rosewater in the Middle Eastern or Indian section of your grocery store.
Lemon juice: Fresh lemon juice provides just enough sour flavour to balance all the perfumed aromas.
Egg white: Silky egg whites add a dreamy finish to this enticing elixir. There are of course risks involved with consuming raw egg whites which can be mitigated with good handling. Take care when handling the eggs as the bacteria responsible for salmonella is usually found on the shell. When separating your egg white try using a slotted spoon, or even clean hands, rather than the broken eggshell. Another option is to use a carton of pasteurized egg whites. This can be helpful for parties where you will be making multiple drinks at a time. I haven’t noticed much of a difference in using the carton egg whites versus fresh. And if you aren’t willing to take the risk, then this cocktail will still work without the egg white. It just won’t have that creamy quality.
How to make the May Queen Floral Cocktail
Make the lavender infused gin
Begin by making your lavender infused gin. In a large jar combine the dried lavender and gin. Cover and give a good shake. Leave on the counter for 4 hours. I have tried several different lengths of time and found 4 hours to be the sweet spot. Too long and the lavender flavour with be too strong and overpower the other flavours in the drink.
After 4 hours, strain the lavender from the gin. Return the gin to a clean jar. You can make the lavender infused gin ahead of time and leave it in a cool dark place for several months.
Prepare the hibiscus rose syrup
To prepare the syrup combine the sugar and water in a small saucepan. Place over high heat and bring to a simmer. Stir occasionally until the sugar is completely dissolved. When the syrup comes to a simmer, add the dried hibiscus flowers. Simmer for 2 to 3 minutes then remove from the heat. Cover and let steep for 20 to 30 minutes.
After steeping, strain the syrup and discard the hibiscus. Add the rosewater to the syrup and let cool completely before using. The hibiscus rose syrup will keep for 1 month in the fridge.
Make the May Queen Floral Cocktail
In a cocktail shaker add the lavender infused gin, elderflower liqueur, hibiscus rose syrup, lemon juice, and egg white. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Garnish with fresh flowers if desired and serve!
More Floral Cocktails
If you love using spring flowers in your cocktails then try these:
The May Queen Floral Cocktail
Ingredients
Lavender Infused Gin
- 4 tbsp dried culinary lavender
- 750 ml gin
Hibiscus Rose Syrup
- 1 ½ cups sugar
- 1 ½ cups water
- ½ cup dried hibiscus flowers
- 2 tsp rosewater
The May Queen Floral Cocktail
- 1 ½ oz Lavender Infused Gin
- ½ oz elderflower liqueur
- ¾ oz Hibiscus Rose Syrup
- ½ oz fresh lemon juice
- 1 oz egg white *see note
- edible fresh flowers for garnish
Instructions
Lavender Infused Gin
- In a large jar combine the dried lavender and gin. Cover and shake. Let sit for 4 hours. After 4 hours strain the lavender from the gin. Transfer the gin to a clean jar. The lavender infused gin can be stored in a cool place for several months.
Hibiscus Rose Syrup
- In a saucepan combine the sugar and water. Place over high heat and bring to a simmer. Stir occasionally until the sugar is completely dissolved.
- When the syrup comes to a simmer, add the dried hibiscus flowers. Simmer for 2 to 3 minutes then remove from the heat. Cover and let steep for 20 to 30 minutes.
- After steeping, strain the syrup and discard the hibiscus. Add the rosewater to the syrup and let cool completely before using. The hibiscus rose syrup will keep for 1 month in the fridge.
The May Queen Floral Cocktail
- In a cocktail shaker add the lavender gin, elderflower liqueur, hibiscus rose syrup, fresh lemon juice, and egg white. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Garnish with fresh flowers if desired and enjoy!
Notes
If you made this recipe, I would love to see!
Tag @rhubarbandlavender on Instagram.
I made this last night and I enjoyed it. There were four of us. The egg whites might be intimidating, but they worked fine and smoothed out the flavors. I measured and mixed the ingredients (without the egg whites) and put in the freezer ahead of time. I also measured the egg whites and kept in the fridge. When my guests were due to arrive, I combined the two and quickly mixed with an immersion blender in a large cocktail shaker. Everyone commented on how pretty it was, although our guests, who aren’t big drinkers, did not finish theirs. It tastes very flowery, so it’s not for everyone, but if you want a pretty presentation for adventurous guests, you should give this a try.
Hi Heather, I’m so glad that you gave this a try! It’s definitely a very floral cocktail 🙂 Great idea to measure everything ahead, it’s super helpful at parties.