This drink recipe came to The Times in 2009 from Junior Merino, a bartender and consultant for the Modern restaurant in Manhattan. He said: “People are realizing there are a lot of edible flowers or flavored liqueurs that taste beautiful in a cocktail glass. It’s a discovery for many — interesting flavors and tastes they never knew existed.” This particular cocktail is a bouquet of rum, rose syrup and crushed rose petals.