The Story Behind The Petal Pusher

At New York City’s Il Fiorista, a combined restaurant and educational space, the versatility of flowers features prominently on the food and drink menus. The restaurant even has its own in-house flower boutique to turn to for inspiration.

Mixologist Gates Otsuji showcases his mastery of delicate flavors through a cocktail called the Petal Pusher. Combining Cardamaro, a fortified wine flavored with the blessed thistle and cardoon plants, the elderflower-based St-Germain, and Godiva chocolate liqueur, Otsuji creates a subtle drink that can also be the life of the party.

“This floral, cacao-infused spritz is simple to make and easy to scale up for a crowd when you’re hosting. The chocolate liqueur brings a rich body to the drink while the Cardamaro, St-Germain, and Prosecco provide light floral notes,” Otsuji says.

Just don’t forget to add an edible flower on top. “For garnish, zinnias are a sturdy flower that will hold up in this cocktail throughout the night,” Otsuji adds.

Ingredients

  • ⅛ ounce Godiva dark cacao liqueur
  • ¼ ounce Cardamaro
  • ½ ounce St-Germain
  • 4 ounces Prosecco
  • Zinnia (or flower of your choice) for garnish

Directions

  1. Add ice to a white wine glass and pour in chocolate liqueur.
  2. Follow with Cardamaro and St-Germain.
  3. Top with the Prosecco of your choice.
  4. Garnish with a freshly cut flower.
  5. Stir briefly, then serve.

Recipe Rating

(4 votes)
The Petal Pusher Recipe