Credit the mojito, with its fresh mint and subtle sweetness, for changing the palates of tipplers everywhere. Without it, we might have all gone on ordering rum and Cokes and cloyingly sweet, synthetic amaretto sours and never learned any better. Firefly's Alice Gaber met our challenge by taking the mojito's fresh-from-the-garden taste up a notch. Her herbaceous cocktail May Flowers takes its name from her signature house-made lavender liqueur, which she blended with gin and fresh grapefruit juice, and topped off with a dry Riesling that mellows lavender's medicinal edge. Then, the final touch: Floating delicately on top are edible flowers, including Johnny-jump-ups and violas, which Gaber picks just outside Firefly in D.C. The resulting drink is a perfect post-brunch indulgence that you first taste with your nose, then with your tongue. But can it really be done at home? As daunting as it might seem to make your own infusion, Gaber, who has been making her own liqueurs since 2006, says it requires only a few steps. Lavender, rose, jasmine and any number of fruits will give vodka a lovely hint of their flavor; use dried flowers (which you can get from Whole Foods) for intense flavor, and let it sit for at least a week (refrigerate if you're using fruit). 'When you buy Stoli Lemon, you don't know how much sugar is in it,' Gaber says. 'When you do it yourself, you can use fresh, even organic ingredients.' May Flowers Makes 4 cocktails Ice 2 ounces gin, preferably Bluecoat American Dry gin 2 ounces Riesling 2 ounces freshly squeezed grapefruit juice 2 ounces lavender liqueur (may substitute St-Germain elderflower liqueur or Creme de Violette). (See NOTE) Edible flowers, for garnish Fill a cocktail shaker halfway with ice. Add the gin, wine, juice and liqueur. Cover and shake well, then divide among cocktail (martini) glasses. Garnish with petals of edible flowers. Another option: Make ice cubes or an ice ring-mold with flowers frozen inside. It will look beautiful and really make an impression, says Gaber. NOTE: If you'd like to make your own liqueur, soak 1 cup of food-safe flowers (such as honeysuckle, violets, roses and elderflowers) or 1/2 cup lavender petals in one 750-ml bottle of vodka or neutral-grain alcohol. Let it sit for 7 to 10 days, then strain. Add up to 1/2 cup sugar (to taste); stir until dissolved. For a nonalcoholic version, simmer lavender petals in a simple syrup (see recipe for L'Enfant Lemonade). Nonalcoholic version: Makes 4 cocktails Ice 4 ounces freshly squeezed grapefruit juice 2 ounces homemade lavender syrup (see NOTE) Edible flowers, for garnish Fill a cocktail shaker halfway with ice. Add grapefruit juice and lavender syrup. Cover and shake well then strain and divide among cocktail glasses. Top with a splash of tonic water. Garnish with fresh flower petals. 