You can't make booze from flowers.
(sorry to interrupt, but) you can, cause you can get booze from anything that has any kind of stuff edible by yeast, e.g. different sugars mostly.
dandelion wine is not such a joke, it just tastes weird.
Ginger beer
not an example really, cause you use ginger roots; also you need a base of any malty mash for it to become a proper ginger ale, e.g. any kind of beer mash as a base for fermentation + ginger as an addition for taste. You could try using ginger as only ingridient in fermentizer apart from sugar/honey/whatever, but result would be again weird.
Actually you could put virtually anything into fermentaizer as an addition for your beer for added taste AND you could use virtually almost any vegetable thing as malt, but taste would be honestly really strange.
I honestly do not know anything of booze production in terms of hard liquors (dunno how to say it in english, "hard liquors" is google-translate of booze-with-30+-degrees-of-alcohol words from my language).
There is no production-accepted example, eg. you wont' buy any non-standard product in virtually any place over the earth, cause the ingridients used for fermentation of alcohol are choosen for reason called 'taste'; however you could try
http://www.ratebeer.com/beer/13th-century-grut-bier/89348/ as an 'exotic' example of beer with no hops, which is a beer with key ingridient replaced to a bunch of semi-random (at first glance) stuff. This way beer was brewed back in 13th century in local area of grut brewery, cause of strange laws of that area non-allowing the hops to be used in any cookery.
There was a crouse on janux(*) on chemistry of overall fermentation process; also there is a great book (**) on this topic (which is more practical than theory, however which contains a lot of stuff you should know to make a good pint of ale) if you want do dive in deep.
(*)
https://janux.ou.edu/landing/course.chem4970.html(**)
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