Cocktails are cool. Pretty cocktails are cooler. Here, Briley Studdard of Fort Worth’s Oh Deery Floral shares an easy DIY using edible flowers and herbs. Try it now and raise a glass to the crafty genius during our Summit, when she will be leading creative workshop on botanical sun prints.
“One of my favorite things to do in the summer is to have friends over to grill out, and I love creating new cocktails for them to try. These fruity, flowery and herbed ice cubes will definitely be debuting at my next get together.”
- Silicone ice cube trays (plan for four ice cubes per drink)
- Tea kettle
- Herbs such as rosemary, lavender, mint and edible flowers*
1. Prep water by boiling on the stove: Bring to a boil for about a minute and then let it cool. (This will help purify the water and give clarity to the ice once it’s frozen.)
2. Wash herbs, flowers and fruit. Cut them into pieces small enough to live inside an ice cube.
3. Fill the ice cube trays with water and place the bits of herbs, fruit and flowers in each cube. (Some Studdard kept simple with just one item, and in some she mixed different elements for more interest.)
4. Put the ice trays into the freezer and freeze for two to three hours.
5. Pop cubes out of the trays and into a summery cocktail. (Studdard’s summer favorite: coconut LaCroix, a splash of vodka and a squeeze of lime with a few mint ice cubes.)
*Be sure you use edible flowers. Not all flowers are edible. You can often find edible flowers in the produce section of the grocery store.