Cocktail Garnish Co.
Fine cane sugar milled together with real dried rose petals — some ground down for color, some left whole so you can still see them sitting on the rim.
It turns a rim pale blush rather than plain white, with a soft floral sweetness behind it. Built for rosé spritzes, gin sours, French 75s and anything going into a coupe.
Wet the rim with lemon or simple syrup, roll it through the tin, pour. Resealable 6oz pouch, hand-blended in New York.
Running a high-volume program? We provide consistent, high-quality botanical garnishes for bars, restaurants, and event catering.
What people ask us before they order. Specs are above; shipping and wholesale are below.
Sugar. It's fine cane sugar milled with real dried rose petals — some ground down for color, some left whole. There is no salt in it at all, so it belongs on sweet and floral drinks rather than a classic margarita.
Skip water — it dissolves the sugar and leaves a patchy rim. Run a lemon wedge or a thin smear of simple syrup around the outside edge only, then roll the glass through the rimmer on a flat plate. Rimming just the outside keeps loose sugar out of the drink.
Anything floral or sparkling — rosé spritzes, French 75s, gin sours, Aperol variations and champagne serves. It also works on lemonade or iced tea if you are building a non-alcoholic menu.
Ordering, shipping & wholesale
Heart Throb — A Valentine's Cocktail with a Kick For the bold, the adventurous, and those who crave a little thrill. If passion had a flavor, it would taste like the Heart Thro...
Skip the cutting board. No spoiled fruit, no sticky mess. Shelf-stable for 9+ months with consistent results every time.
Every batch is hand-sorted for consistent thickness and diameter. Your 50th drink looks identical to your first.
Dehydration concentrates essential oils — delivering a brighter, more aromatic nose than fresh fruit that's been sitting in a garnish tray.
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