• 1.5oz toasted sunflower gin
  • .75oz fin sherry
  • .75oz flower power syrup
  • .75oz lemon juice


  1. To make Flower Power syrup make a tea using 2 tbsp dried chamomile, 1 tbsp dried chrysanthemum, 1 tbsp whole apricot kernel, 6 honeysuckle stems and cups water. Reduce until 1-1.5 cups. Add equal parts sugar, and stir until dissolved, never letting it boil.
  2. Remove from heat, let cool, and store in a glass jar or bottle for up to 6 months.
  3. Many of the dried flowers can be hard to source (although they are all available at Herb’s Herbs) and this cocktail will still be delicious with a straight chamomile syrup. It is the same process but instead use 3 chamomile tea bags or 3 tbsp of dried chamomile.
  4. To make toasted sunflower seed gin, toast 1 cup sunflower seeds on a baking sheet at 350 for 5 minutes, or until golden brown. Add 1 bottle London Dry gin (I use Beef eater) and still warm sunflower seeds to a glass bowl or jar. Let sit for 20 minutes, strain.
  5. Funnel back into bottle and store in your liquor cabinet, this has no expiry date.
  6. Shake all ingredients over ice until well chilled. Strain into a glass, garnish with a 2-5 drops of sugar flower seed oil.
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