Fizzbloom was inspired by an obsession with the tiny, perfect white flowers of Sambucus nigra, the European elderberry. Intensely fragrant and lightly floral, their distinctive flavor has been compared to lychees, honey, passionfruit, and vanilla. Beloved in Europe for centuries, they’re most commonly found in the U.S. in St. Germain, a French liqueur flavored with elderflowers and sold in a ridiculously beautiful bottle. The first time I tasted it I was completely captivated by the flavor!
Fast forward a couple years later to an anniversary trip in Vienna, and I was thrilled to see elderflower syrup, and even elderflower soda, everywhere. We drank almost nothing in Vienna but the Hugo: elderflower syrup, prosecco, and a splash of lime, topped with soda and fresh mint. What a wonderful drink! Back home several weeks later, I began exploring the idea of making my own syrup. From there things snowballed as I wondered what other tasty flowers I could coax into syrup form. I began using roots, spices and other botanicals as well, and gradually the vision evolved into Fizzbloom. Our goal is to raise the profile of edible flowers and create some unique flavor profiles with botanical ingredients, while making a natural product that helps people have fun!