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.

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.