Zen Garden Cocktail with Edible Flower Ice Cubes

Jules Aron

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Instagram: @julesaron | julesaron.com

Cocktail Photos: @peppermint.wind.beauty

Photo of Jules: @cocopropshop

Food Photos: @papphoto

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In our busy, digitally driven lives, preparing and sharing a small, thoughtful bite that brings us back to something pure and tactile is a beautiful way to nourish both body and soul. The deepest, most profound change we can make to our health, beauty and overall well-being starts in the kitchen. The foods we consume on a daily basis can either deplete us or invigorate us. Pack your diet with nature’s most powerfully beautifying foods and deeply transform how you look and feel.

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Zen Garden Cocktail Recipe

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  cocktails, drinks, edible flowers

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  cocktail recipe

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  natural cocktail

INGREDIENTS

2-inch English cucumber, cubed

8-12 sweet peas, removed from the pods, plus more for garnish

1¼ oz dry gin

¾ oz jasmine syrup

3 oz sparkling water

Jasmine Syrup

1 cup water

1 cup coconut sugar

¼ cup culinary-grade dried jasmine buds

METHOD

Combine all the ingredients in a small saucepan over medium-high heat. Bring to a simmer and stir until the sugar fully dissolves. Remove from heat and let steep for 15 minutes. Strain the liquid into a clean jar, cover and keep refrigerated for up to two weeks. Place cucumbers and peas in a shaker and muddle well. Add ice, gin and jasmine syrup and give it a good shake. Double strain into a tall glass filled with fresh ice—bonus points for ice cubes infused with edible flowers-—and top with sparkling water. Garnish with a handful of peas.

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Edible Flower Ice Cubes Recipe

Ice cubes are like jewelry for your drink—eye-catching and loaded with personality. They’re also functional: As the cubes melt, they add hints of flavor, turning even a plain glass of water into an aromatic sip.

INGREDIENTS

Distilled water, boiled and cooled

2 extra large ice cube trays

12 edible flowers

METHOD

Fill ice cube trays about ¹⁄³ full with distilled water and add a flower facing down. Freeze. Once frozen, fill ²⁄³ full with distilled water. Freeze again. Fill to the top with water and freeze again.