4 bubbly botanical cocktails to celebrate Chelsea Flower Show

by Lucinda Beeman - May 23, 2017

The Chelsea Flower Show is upon us, and we’re celebrating the world’s most glorious gardens with some truly inspired botanical cocktails! Two fresh, floral recipes are just what you need if you’re edging towards something sweet… and two herbaceous drinks will balance your palate with their deliciously earthy flavours.

Rose Gin Fizz

TIP: Since you’ll be making your rose gin from scratch, it’s important to start this process a few days before making the cocktails. Letting the gin rest for 5 days will give it a robust, rosy flavour.


For the cocktail:

30ml rose-infused gin*

15ml Grand Marnier, or other orange liqueur

15ml lemon juice, freshly squeezed

7ml sugar syrup

Champagne (or other sparkling wine), chilled

For the rose-infused gin:

30g dried rosebuds

750ml gin


Start by making your rose-infused gin. In a glass jar or old liquor bottle, combine your rosebuds and the gin. Shake up the mixture and set the container aside in a dark area at room temperature (such as a liquor cabinet). For five days, shake the jar a little each day to allow the gin to infuse evenly. On the fifth day take your infused gin and strain it into another bottle. Be sure to squeeze the gin out of the rosebuds, as they hold lots of delicious liquid!

When you’re ready to make your cocktails, fill a cocktail shaker filled with ice, combine infused gin, liqueur, lemon juice and sugar syrup. Shake vigorously, then strain into a chilled glass. Top with sparkling wine and garnish with rose petals or orange zest, to serve.

Lavender French 75

For the cocktail:

30ml lavender syrup

60ml gin

15ml lemon juice, freshly squeezed

60ml Champagne or other sparkling wine, chilled

For the lavender sugar syrup:

½ tsp dried lavender

240g sugar

240ml water


Begin by making your lavender sugar syrup. In a small saucepan over medium heat, combine the lavender, water and sugar and bring to a boil. Reduce to a simmer and cook for approximately 10 minutes. Remove from heat and strain mixture into an airtight container. Allow to fully cool before using.

For the cocktail, fill a glass ¾ full of ice. Add the lavender syrup, gin and lemon juice and gently stir to combine. Top with sparkling wine to serve. Garnish with a sprig of lavender, if desired.

Thyme Honey Sparkler

(Makes 3 drinks)

For the cocktail:

2 tsp lemon juice, freshly squeezed

2 tbsp thyme honey syrup

Sparkling wine, chilled

For the thyme honey syrup:

2 tbsp runny honey

80ml water

3-5 sprigs of fresh thyme


To make your thyme honey syrup, combine the thyme sprigs, water and honey in a small saucepan over a medium heat. Bring the mixture to a boil, making sure not to stir the mixture (to prevent breaking the thyme). Boil for 2 minutes, then remove from heat and allow to cool for approximately 10 minutes. Strain into an airtight container. Allow to fully cool before using.

To make the cocktails, add lemon juice and your thyme syrup to a flute glass. Stir gently, then top with sparkling wine to serve.

Orange, Rosemary and Sage Cocktail

3 large fresh sage leaves

1 sprig fresh rosemary

2 tsp sugar

2 ½ tbsp orange juice, freshly squeezed

2 ½ tbsp gin

Sparkling wine, chilled

Orange zest, to garnish


In a cocktail shaker, muddle the sage, rosemary and sugar to release their flavours. Fill the shaker with orange juice, gin and a handful of ice. Shake vigorously until shaker is well chilled. Strain the mixture into a chilled glass, top with sparkling wine and garnish with orange zest, to serve.

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