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
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.
- 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 review by Alice Welsh Doyle
Recipe by Alyson Brown, excerpted from her book, The Flower-Infused Cocktail: Flowers, with a Twist (Folk 2021)
This story originally appeared in the Scene column of Flower magazine’s July/August 2021 issue. Find Flower in a store near you or subscribe.