Inspired by Ecuador’s rich botanical and natural heritage, each sip of one of the masterfully crafted Flores cocktails evokes a dance of aromas and flavors, transporting one to worlds of misty forests, verdant fields, volcanic islands, snow-capped mountain winds, and the wash of the ocean. In each of the five signature creations, it’s not the flowers themselves that are the protagonists. Rather, it’s the place in which they flourish, the diverse landscapes and shifting geographies that give them life.
”Flores is a sensory journey where the aroma of the flower and its surrounding natural world transform into a unique liquid,” says Jossimar Lujan, creator of this new experience. ”The cocktails reflect the biodiversity and soul of Ecuador’s lands, their very essence.”
5 Flowers, 5 Cocktails: Dive into our Brand-New Menu
Flor de Cayambe
Under the perpetual light of the equatorial sun at 3,000 meters (over 9,000 feet) above sea level, the calm and rich lands of Cayambe produce roses of exceptional strength and intense color, which are exported around the world. Each petal grows and blooms year-round with an enchanting view of colossal mountains, green hills, tilled earth, and blue skies.
The smooth warmth of white rum mirrors the strength of these high-altitude blooms, while the rose petal blend evokes their deep, captivating aroma. A touch of banana distillate adds richness and complexity, reminiscent of the fertile lands that sustain Ecuador’s most celebrated flower.
Flor de Ayampe
All along the bountiful Ecuadorian coast, hibiscus blooms in vibrant colors, bathed by sea breezes and caressed by warm, humid winds. Its delicate aroma will transport every guest to the heat of the Pacific Ocean’s welcoming horizon, evoking the essence of this tropical paradise.
The calculated depth of rested tequila reflects the warmth of the Pacific breeze, and the floral notes of lavender/coconut distillate add a delicate, sun-kissed essence. A red apple shrub brings a crisp, fruity balance, accompanied by a hint of Tabasco that ignites the senses, echoing the bold and untamed spirit of the coast.
Flor de Páramo
High up in the windswept highlands of the Andes páramo, the thick stems of the chuquiragua bask beneath the blazing sun, sway in the piercing winds, huddle together in the rain. Here, it captures and hoards this raw essence in its flowers, which bloom between June and August, its nectar-filled petals inviting beautiful hummingbirds to sip at its fire-orange tips.
The crisp purity of potato vodka reflects the raw landscape of the mountain tops, and white vermouth adds a refined botanical touch. Earl Grey hydrosol carries a whisper of misty highland air, and extra virgin olive oil lends a smooth, velvety texture, as grounding as the Andean earth. A final touch of white rose perfume captures the fleeting yet captivating beauty of the páramo in bloom, inviting your clients to sip and savor its true essence.
Flor de Galápagos
The famed archipelago’s arid coastlines have witnessed the evolution of singular species over millennia. Here, the palo santo tree dazzles anyone who sees it bloom in January, its flavor – a symphony of sweet, salty and woody notes – complemented by the vibrant white and yellow tones of its medicinal flowers, creates a sensory and healing experience, as unexpected and enchanting as the islands themselves.
Like the palo santo tree blooming along the rugged shores of the Galapagos, this cocktail is a harmony of strength and serenity. The deep complexity of currant-based gin and aged rum reflects the passage of time that has shaped the archipelago’s unique landscape. Palo santo infuses a warm, aromatic depth, its woody essence blending seamlessly with the delicate floral notes of red roses. A final touch of tonic water brings a refreshing brightness, mirroring the contrast between the arid terrain and the life it sustains.
Flor de Mashpi
Amid a green-hued, serene realm, where clouds play hide-and-seek with the tangled forests, towers the Magnolia mashpi, a unique species in the biodiverse Andean Chocó region. Blooming twice a year, its flowers aroma is at-once creamy, citrusy and sweet, evoking the magical, perennially wet, world of these precious forests.
A roasted pineapple and chamomile distillate delivers a sweet and comforting aroma, reminiscent of the flower’s creamy and citrusy fragrance. Fresh basil adds an earthy, herbal note, while green apple citrus brings a lively, crisp brightness to each sip. A splash of Sauvignon Blanc ties the blend together with its refreshing character, offering a drink that transports your guests to the enchanting, rain-soaked world of Ecuador’s biodiverse heartlands.
With Flores, Casa Gangotena continues its mission to invoke a true sense of place for our guests who visit us from around the world. We celebrate Ecuador’s extraordinary flora and invite them to experience the vibrant and diverse landscapes of this beautiful country. Each carefully crafted cocktail is a testament to the artistry of nature and to the expertise of our team, offering a refined, immersive journey into the heart of Ecuador’s botanical richness.
