Here are the additional recipe details for the floral cocktails in in our Drink me! feature on page 41 of the May/June issue of Brides, taken from Floral Libations: 41 Fragrant Drinks + Ingredients by Cassie Winslow, out on 2nd April (£11.99, Chronicle Books)
Rose Salt recipe (to make Nasturtium Bloody Mary):
Makes approximately 105g
5g dried rose petals
100g fine sea salt
In a food processor or spice grinder, grind the rose petals for about 10 seconds, until the petals resemble small flakes. Be sure not to grind them into a powder.
In a small bowl, stir together the salt and rose petals. For optimal flavour, wait about one week before use. Store in an airtight container at room temperature for about one year.
Cara Cara Orange And Chamomile Simple Syrup (to make Cantaloupe and Nasturtium Bellini)
Makes approximately 240ml
120ml fresh Cara Cara orange juice
1tbsp freshly grated Cara Cara orange zest
1 tbsp dried chamomile flowers
200g cane sugar
120ml filtered water
In a saucepan, stir together the juice, zest, chamomile flowers, sugar and water and cook over a medium heat. Simmer until the sugar has completely dissolved and the mixture has thickened into a syrup, about 5 minutes. Remove from the heat and allow to cool.
Strain the mixture through a fine-mesh sieve set over a bowl, then transfer to an airtight container. Store in the refrigerator for up to one week.