Viola & Floral Sugar Spiked Lemonade

Viola & Floral Sugar Spiked Lemonade

Viola & Floral Sugar Spiked Lemonade

Yield: 1 cocktail

Prep time: 5 minutes


1 oz Viola-infused Honey Simple Syrup (see recipe below)

            1 cup honey

            1 cup water

            5-10 fresh viola flowers (+1 for garnish)

2 oz Gin or Vodka of choice

1 oz Fresh squeezed lemon juice

2 Lemon slices

Blooming Kitchen Co. Floral Rimming Sugar



For the Viola-infused Honey Simple Syrup

  1. Wash and cut stems from the viola flowers. Let air dry on a paper towel. Set aside.
  2. In a small sauce pot over medium heat, add the honey and water. Stir continuously until you reach a low simmer (do not boil). Keep at this temperature for about 2 minutes. Remove from heat.
  3. Add the viola flowers to the steaming honey mixture. Cover with lid. Let the flowers infuse for 1-24 hours (the longer you infuse, the more flavor you will get from the violas). Strain into a mason jar and seal until ready to use. You can keep this mixture in the refrigerator for up to 2 weeks.


For the Cocktail

  1. Pour the floral rimming sugar onto a plate or shallow bowl. Using a lemon slice, rim your preferred cocktail glass and dip into the sugar mixture, coating evenly. Add ice to the glass, set aside.
  2. Fill a cocktail shaker with ice. Add the Gin or Vodka and lemon juice. Allow to dissolve slightly, then add 1 oz of the prepared honey simple syrup.
  3. Cap the cocktail shaker and shake vigorously for 1-2 minutes. Using a strainer, pour the mixture into your rimmed cocktail glass.
  4. Garnish with a lemon slice and fresh viola flower. Pinkies out! Cheers!
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