We received this rose syrup cocktail recipe, from Dine X Design via Hella Cocktail Co.—in time for last Valentine’s Day.
But we never got around to getting rose syrup.
This year, we found 4-ounce bottles of it, and are giving them as Valentine gifts along with a bottle of grapefruit bitters and this recipe (BYO vodka or gin).
If you prefer, you can substitute hibiscus syrup for rose. The syrup from Wild Hibiscus Flower Company has a candied hibiscus in the bottle, good for garnish.
Ingredients Per Drink
1. COMBINE the vodka and syrup io a mixing glass filled ice; stir well.
2. STRAIN into a chilled coupe glass, topping off with a few dashes of bitters on top. Garnish with rose petals and serve.
If you want to make your own rose syrup, here’s how.
1. COMBINE the ingredients in a heavy saucepan. Bring to a slow boil, stirring frequently.
2. BOIL for 5 to 10 minutes, until the liquid becomes a thick syrup. Remove from the heat. Add the food color to desired intensity.
3. STRAIN out the rose petals and pour the syrup into a the glass container.
 Rose cocktail, flavored with rose simple syrup (photo courtesy Hella Cocktail Co.)
A WAY TO EAT ROSES FOR VALENTINE’S DAY
We love faloodeh (faludeh), the heavenly Middle Eastern rose water sorbet. We’re fortunate enough to buy it locally, in Middle Eastern grocery stores.
It demands to be tried! Here’s a recipe.
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