Grape hyacinths buds and blooms (not the stems / leaves) are edible — standard hyacinths are not. They have a very light flavor, but the real fun is in the color — purple on its own, but with the addition of lemon juice, a delightful pink.
1 to 2 oz. Hendrick’s Lunar Gin
1/2 oz. muscari (grape hyacinth) simple syrup
1/2 oz. fresh squeezed lemon juice
1. To make simple syrup, gather 1/3 c. muscari buds and blooms (do not use stems or leaves), combine with 2/3 c. sugar and 2/3 c. water in a small saucepan, bring to a boil, simmer ten minutes, strain and compost buds and blooms.
2. Add ice to a cocktail glass, then add gin, muscari syrup, and lemon juice — stir gently and enjoy the color change, from pale purple to cool pink.
3. Garnish with slice of lemon wheel and/or muscari flower and serve.
NOTE: For a non-alcoholic version, try substituting Seedlip Garden 108 for the gin — the resulting mocktail has an interestingly vegetal note, somewhat like cucumber.