If you’re looking for a fun new entertaining idea for fall, look no further, City Line Florist ‘s got you. While it’s one thing to spice up your tablescape with a new, harvest-hued piece, we can go one better: serve up some edible flowers alongside those vased blooms! Both food and drink recipes that make use of consumable flowers are trending right now, popping up on menus and in magazines, much to the delight of foodies and flower-lovers alike.
Here’s how to work up a full, flower-forward dinner party:
Step one, pick up our Field Picked Bouquet. Place this autumnal beauty at the center of your table, pull out your seasonal linens, and set a gorgeous seasonal scene.
Then, spend a little time in the kitchen, whipping up this cocktail from Saveur. Aptly-named EVERYTHING’S COMING UP ROSÉ, this is one of those delightful, inspired drinks that will surprise your guests and look just as gorgeous as the centerpiece on your table.
- 1 1⁄2 cups dry rosé wine
- 3⁄4 cup brewed hibiscus tea, chilled
- 3⁄4 cup Lillet Rosé
- 1⁄3 cup plus 1 tbsp. fresh lemon juice, plus wheels for garnish
- 1⁄3 cup plus 1 tbsp. simple syrup
- 3 tbsp. Aperol
- Sparkling wine, for serving
- Edible flowers, for garnish
- Grapefruit slices, for garnish
Combine wine, tea, Lillet, lemon juice, simple syrup, and Aperol in a pitcher. Divide between 4–6 ice-filled glasses and top each with 1–2 oz. sparkling wine. Garnish with lemon wheels, edible flowers, and grapefruit slices.
Finally, welcome your guests to your inventive fall fete.