Floral Ice Cubes & A Truffled Cocktail

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Summer is at its peak and we are doing everything we can to soak up every last bit of it here in New England. Two years ago we first made ice cubes with edible blossoms for Mother's Day and we've been dreaming about them ever since.

For a summery flare, we are using edible marigolds today for their bright yellow and orange hues, perfect for adding to spa water, lemonade, and cocktails-of course.

One trick we found helped, is to boil your water before adding it to the trays, this removes any bubbles and impurities leaving you with crystal clear cubes so those edible blossoms can really shine through.

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Truffled Bee's Knees



2 T Fondo di Alba® Truffle Honey

1 T Warm Water / very warm

4 oz Dry Gin

2 oz Lemon Juice

Micro Marigold Ice Cubes / as garnish

Wainer Family Farm® Apple Mint / as garnish

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To prepare the micro marigold ice cubes, fill and ice tray with gold water, and evenly distribute 3-4 micro marigolds into each cube. Freeze overnight.

To prepare the cocktails place the honey and warm water into a mixing glass. Stir to dissolve the honey, then add the gin and lemon juice. Add ice, and stir to chill the cocktail.

Fill two rocks glasses with the marigold ice cubes, and stain the cocktail over the top of the ice cubes. Garnish each glass with apple mint, and serve. Cheers!

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