Magnificent Mile


Floral Ice Bouquets:
Assorted edible flowers (can be found at specialty or organic grocery stores, such as Whole Foods)
Large ice cube tray or molds

Habanero–Ginger Syrup:
One 3-inch piece ginger
2 cups simple syrup
1/2 teaspoon chile powder

For the cocktail:
2 cups habanero–ginger syrup
1 bottle Cava (dry Champagne or prosecco work well)
6 floral ice bouquets, assorted edible flowers for this
One 3-inch piece ginger
1/2 teaspoon chile powder
2 cups simple syrup


Make the floral ice bouquets: fill each ice cube mold a few edible flowers, trimming stems and leaves, if necessary. Slowly fill the tray with water and freeze until solid.

Make the habanero–ginger syrup: peel and finely dice the ginger. Muddle the diced ginger with 1/4 cup simple syrup. Add remaining 1 3/4 cups simple syrup and chile powder. Mix well and let it sit for 1 hour.

Pour 1 1/2 ounces habanero–ginger syrup into the bottom of a wide-mouthed glass (like a martini glass or coupe). Place the floral ice cube in the glass. Slowly pour cava over the ice and syrup. Once each glass is filled, gently stir to incorporate the habanero ginger syrup.


4 to 6 cocktails