There is nothing more gorgeous, refreshing or authentically Hawaiian than cocktail recipes mixed with edible flowers. Whether you are lounging on the beach at Travaasa Hana (hyperlink or just daydreaming in your backyard, these floral cocktails will allow you to drink in Hawaii.

Hibiscus and Ginger Champagne Cocktail



1 wild hibiscus flower

1 tbsp rosewater syrup

2 tbsp Domaine de Canton (or ginger liqueur of your choice)

Fine champagne or prosecco



Place hibiscus flower in bottom of glass, standing upright. Add rosewater syrup. Pour ginger liqueur into glass and top with chilled champagne. Serve.











The Fredrico (from Mauna Kea Beach)



1-¼ oz. Bacardi light rum

1-¼ oz. Jack Daniels

2 oz. pineapple juice

2 oz. passion fruit

2 oz. guava juice

2 oz. orange juice

Splash of grenadine

1 edible wild orchid



Blend all ingredients with ice in a blender until smooth. Garnish with a fresh orchid.











Hibiscus Mojito



3 oz. white rum

½ oz. fresh lime juice

1 oz. wild hibiscus syrup

1 chopped wild hibiscus flower

1 halved lime wheels

1 mint sprig

Soda water


Fill a high ball glass with crushed ice. Muddle in mint, lime wheels and chopped hibiscus. Pour rum, hibiscus syrup and lime juice into a shaker filled with ice. Shake for 10 seconds and strain into glass. Top with soda water. Garnish with a fresh mint sprig.



Sit back, relax, and relish in these authentic Hawaiian Cocktail Recipes with a garnish of edible flowers!