Rose Cocktails
As the season slowly starts to change to spring (I know, I’m getting a little ahead of myself), I’m finding myself craving a lighter and brighter cocktail to sip on. These two feature dried rose petals which are also used into a delicate syrup. Edible roses make for refreshing, botanical flavors and well-rounded drinks.
Vodka Rose Spritz: With a hint of sweet rose syrup, dried petals for garnish, and the sparkling fizz of rosé combined with vodka, this is best sipped on a sunny day—even if the air still feels brisk. I found the recipe from Kirkland’s Woodmark Hotel in a recent 425 Magazine article.
Rose Gin & Tonic: For something even easier, this twist on a smooth classic incorporates just a touch of rose syrup in a full-bodied G&T.
Looking for another fizzy cocktail with red and pink hues? Try a Cranberry French 75.
Start off by making rose syrup. It’ll be used in both of these drinks, but you can also find plenty of other uses for it, too. Chocolate cake, strawberries, and rose whipped cream? Find both cocktail recipes below, and feel free to tailor the drinks to your preferences. They’re pretty quick, very forgiving, and a great way to kick off the evening or the weekend.
To make Rose Syrup:
⅓ cup granulated sugar
⅓ cup water
3-4 Tbsp. edible dried rose petals
Combine all ingredients in a saucepan over high heat until boiling. Remove from heat and let cool for 30 minutes. Pour into a lidded jar and use within 1-2 weeks.
Vodka Rose Spritz
1½ oz. vodka
¾ oz. rose syrup
½ oz. lemon juice
2 dashes aromatic or angostura bitters
3 oz. sparkling rosé wine
Dried rose petals for garnish
Combine vodka, rose syrup, lemon juice, and bitters in a shaker with ice. Stir until chilled and strain into a martini glass (sugar rim optional). Top with sparkling rosé and garnish with rose petals.
Rose Gin & Tonic
½ oz. rose syrup
2 oz. gin
4-5 oz. tonic water
Dried rose petals for garnish
Fill a rocks glass with ice. Add rose syrup, gin, then tonic water. Garnish with rose petals. Gently stir to combine.