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.
- ⅛ ounce Godiva dark cacao liqueur
- ¼ ounce Cardamaro
- ½ ounce St-Germain
- 4 ounces Prosecco
- Zinnia (or flower of your choice) for garnish
- Add ice to a white wine glass and pour in chocolate liqueur.
- Follow with Cardamaro and St-Germain.
- Top with the Prosecco of your choice.
- Garnish with a freshly cut flower.
- Stir briefly, then serve.