Petal Pushers

Flowers can freshen up more than just your tables; bartenders and mixologists are using edible blossoms in syrups, garnishes, infusions and even playing with molecular "shards" in their spring cocktails. Fresh from the garden or greenhouse, hibiscus, roses, cherry blossom petals and more are pushing their way onto drink menus as some of this season's most interesting ingredients. 

Integrating flowers into dishes and drinks is nothing new...