Eat your Vegetables, Drink your Flowers?

A story in this week's New York Times dining section headlined How to Sip a Flower Garden led us to wonder whether we should add a bartender to the staff. As visitors to the store know, we do enjoy the occasional cocktail hour. We hadn't realized that this is the summer of the floral cocktail; that flowers are being "deployed as much for their delicate flavors as their visual appeal." The cocktail shown is flavored with elderflower liqueur and, as readers of our 4th of July post will spot, garnished with a nasturtium bloom