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Try this Flower-Infused Cocktail

“The Cloverjito combines two of my favorite summer drinks, iced tea and the classic rum-based mojito, into a fresh cocktail,” says Alyson Brown, author of THE FLOWER-INFUSED COCKTAIL
portrait of Alyson Brown, author of The Floral-Infused Cocktail, wearing a floral dress, surrounded by a lush floral installation, holding a cocktail in her hand
Alyson Brown, author of The Flower-Infused Cocktail. Portrait by Jessica Bentley/She and Savy Photography

Alyson Brown is a flower enthusiast, a cocktail creator, and founder of the Wild Folk Flower Apothecary. Though she resides in Oregon, she often references her Southern upbringing near the Florida Gulf Coast beaches. In her new book, The Flower-Infused Cocktail: Flowers, with a Twist (Folk, 2021), Alyson showcases her mixology skills using botanical ingredients. She also gives tips on “marvelous mocktails,” building a bar, and the art of the garnish. Her favorite summer sippers use wild rose, calendula, red clover, and sweet alyssum. Serve up a pitcher at your next gathering. theflowerinfusedcocktail.com

photo of a bottle of Clover Sun Tea, and a glass of the Cloverjito cocktail, garnished with lime wedges and purple clover flowers
Cloverjito. Photo by Alyson Brown

Cloverjito

Makes 1 drink

The Cloverjito combines two of my favorite summer drinks, iced tea and the classic rum-based mojito, into a fresh cocktail.

Clover Sun Tea

  • 2 tablespoons red clover blossoms
  • 1 tablespoon dried mint
  • 1 tablespoon dried lemon balm
  • 1 teaspoon dried lemon peel

Add the clover flowers and herbs to a 64-ounce jar, and fill with cold water. Allow to infuse in warm sunlight for 4 hours. Strain into a clean jar, and store in the refrigerator for 1 week.

Cocktail

  • Handful of fresh mint leaves
  • 2 limes, cut into wedges
  • 2 teaspoons sugar
  • 2 ounces white rum
  • 2 ounces Clover Sun Tea
  • Sparkling water
  • Red clover blossom

In the bottom of the glass, muddle mint leaves and lime wedges with the sugar to release their juices. Fill glass with ice. Pour in the rum and Clover Sun Tea, and top off with sparkling water. Stir to combine. Garnish with a red clover flower and mint leaves.

book cover for The Flower Infused Cocktail by Alyson Brown

Book review by Alice Welsh Doyle

Recipe by Alyson Brown, excerpted from her book, The Flower-Infused Cocktail: Flowers, with a Twist (Folk 2021)