Typically florals are associated with sight and smell, but they are now moving increasingly into taste through botanical flavors. Trend Hunter Research Advisor and Editor Courtney Scharf discusses how botanicals and flowers are being used more and more as a basis for flavor.
The main culprit in this new trend is lavender, which is being incorporated into recipes for everything from chocolate s'mores to rich floral cakes. Lavender is commonly used as a natural sleep aid or de-stressor in aromatherapy, so it makes sense that it would also be used in drinks designed to take the edge off (including martinis). Botanical flavors can also be used in ice cubes rather than the drinks themselves, which also ads an aesthetic element to your beverage.