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Six wth Seedlip

Poppy Lavender

    In honor of the six plants we work with to create each of our Seedlip Spirits, we offered six questions to makers and creators whose life and work is influenced by the natural world.

    POPPY LAVENDER

    This month’s Six With Seedlip features boutique florist Poppy Lavender, a native of Australia, now residing in Los Angeles. Through her business, she continuously looks for ways to incorporate nature into her own life and spread botanical beauty throughout the Los Angeles community.

    I. When and how did you first become interested in florals?

    For as long as I can remember I have been playing in my mothers gardens. The interest was always there but it did take me some time to finally make it my career. When I made the decision to buy the horse box and convert into a flower trailer, it really propelled my business a few years ago.

    II. If you were a flower, what flower would you be and why?

    Oh! That’s a tough question, but oddly enough not a Poppy! I love flowers found in Australia and I incorporate them a lot in my arrangements. I‘d be a protea or a pincushion. They are such strong and long-lasting flowers. Recently I’ve started to fall in love with the sweet pea. It’s delicate and has a beautiful flow that adds a hint of whimsy to any arrangement. And if I had to be my childhood flower, then I’d be a snapdragon.

    III. If you could be a cocktail, what would you be?

    Like most things in my life, my favorite things have sentimental connections. There are two cocktails I love all sweet-tart freshness of.

    The first one is the (Lev) Chapelsky! First concocted at the Sunset Tower Bar in 2005 by its namesake and my dear friend.

    The Chapelsky

    2 oz Rye 1 oz St. Germaine 1/2 oz Domaine de Canton 3/4 oz Fresh squeezed lemon 2 Dashes orange bitters Shake over ice, serve up in martini glass Egg white optional Garnish with orange

    The second cocktail I would be is a gin fizz. I was introduced to this cocktail at Musso and Frank in Hollywood by my favorite bartender and friend Ruben. He would make the drink as soon as I sat at a bar stool, adding Gin, Heavy cream, Fresh lemon and lime juice, Orange flower water, simple syrup & Fresh egg whites in a blender with Club soda on top. He passed away recently after being at the bar for nearly 50 years serving legends and becoming a legend himself.

    Ramos Gin Fizz by Ruben

    2 oz Gin 1⁄2 oz Heavy cream 1⁄2 oz Fresh lemon juice 1⁄2 oz Fresh lime juice 3⁄4 oz Simple syrup 3 dashes Orange flower water 1 egg white Club soda, to top

    IV. When creating an arrangement, what’s the first thing you consider?

    Usually the person I am creating for. I use them as an inspiration along with the flowers that I have chosen to tell their story. I like to think of myself as a flower whisperer. I really enjoy meeting people that come up to my horse box and making custom arrangements based on the feeling and the vibe that I get from them. Sometimes I start with color sometimes I start with a type of flower but I’m always creating based on our conversation.

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    V. You’re hosting a dinner party. You have Six guests to invite. They can be dead, alive, fictional. Who would you invite?

    Let’s make this a musical dinner party of people no longer with us. Definitely Prince because he is my all-time favorite! George Michael can also have a seat. I saw James Brown in concert once and he was a riot. I’d love to see him again! I’d like to add a couple Greek singers Aliki Vougiouklaki and Dimitris Mitropanos and round it off with Tupac. That would be one amazing jam session!

    VI. Resolutions for 2020?

    2020 is going to be amazing! I’m going to use this year to grow everything in my life, my son, my business and to plant and grow some more flowers and herbs!!

    FOLLOW: POPPY LAVENDER @POPPYLAVENDERFLORALS