The Cornflower Kickback

Author Eva Kosmas Flores


  • 1/2 cup sugar
  • 1/3 cup water
  • 1/2 cup organic cornflower petals not compressed
  • 4 shots gin
  • 1 cup sparkling water
  • 1/2 cup pear nectar
  • a few whole cornflowers for garnish


  1. To make the cornflower kickback, bring the sugar, water, and cornflower petals to a gentle boil in a small thick-bottomed saucepan over medium heat, then reduce heat to low. Allow the mixture to simmer for 30 minutes, then remove from heat and allow to cool for 2 hours.
  2. Strain the cornflower petals out of the syrup and reserve the syrup. Pour 3 tablespoons of the syrup, 2 shots of gin, 1/2 cup of sparkling water, and 1/4 cup pear nectar into a cocktail glass and stir until blended. Repeat this process with another cocktail glass. Garnish each with a cornflower bud and serve.