A Rose Water Cocktail

Rose water is rooted in Middle Eastern cooking, adding delicate aroma and a floral sweet undertone to your cocktails. Rich in Vitamin A, C, E, and B, Rose water also demands to be appreciated. Use it sparingly. Too much perfume will spoil the experience.

---

A Rose, is a Rose, is a Rose — Gertrude Stein, 1913

Here's to alcohol, the rose coloured glasses of life — F. Scott Fitzgerald

---

Simple Syrups

Take the few extra minutes to whip up a homemade simple syrup. It's an easy way to add sweetness and complexity to your cocktail. Whether you are using fresh fruits, herbs, spices or a combination, syrups elevate your drinks.

Raspberry Rose Simple Syrup- 200ml (3/4 cup) of water, 125ml (1/2cup) of sugar, 1/8 tsp of rose water and 200ml (3/4 cup) of raspberries

---

Our perfect rose cocktail starts with the classic trio of simple syrup, lime juice and gin for a sweet yet tart floral libation. With these base ingredients you can make dramatically different cocktails. The raspberry rose simple syrup makes a serving of 8 ounces (10-15 cocktails) and has a fridge life of 2 weeks. For the gin, I choose from three l always have on hand. The classic, Tanqueray London Dry Gin has been around for180 years; micro-distillery Empress Gin (est. 2016) from British Columbia; and Pimm's No.1 Cup, a British gin liqueur that has been distilled since 1823.

Pimm's Rose Cup

2oz Pimm's No 1

1/2oz Raspberry Rose Syrup

1/2oz lime

ginger ale

Fill a highball glass half way with ice, add gin, syrup and lime. Stir then top with quality ginger ale and garnish with a fresh raspberry on a cocktail stick.

French Rose 75

For 2

3oz Empress Gin

1oz raspberry rose simple syrup

1oz lime juice

6 oz Prosecco

Fill cocktail shaker with ice, add gin, syrup and lime and shake well. Strain into champagne flutes and top with Prosecco, then finish with a speared fresh raspberry.

Rose Gin Fizz

For 2

4oz London Dry Gin

1.5oz Raspberry Rose simple syrup

1.5oz lemon juice

I egg white or 2 tbsp aquafaba

club soda

garnish with speared fresh raspberry

Egg white foam or the vegan alternative aquafaba (the liquid from a can of chickpeas/garbanzo beans) gives every sip a creamy texture adding yet another layer to this classic cocktail. Place gin, rose syrup, lemon juice, egg white or aquafaba in a cocktail shaker and dry shake (without ice). Shake well. This allows the egg white to blend and build the foam. Add ice to the shaker and keep shaking until chilled. Shake until your biceps burn. Strain into glasses, alternating between them to equally distributing the liquid and foam. Top with a quality club soda. Finish with a speared fresh raspberry.

Cheers!

---

Oh, the Foam

An egg white substitute is aquafaba, the water in canned chickpeas or any other canned bean will do. The water from cooked beans also works, if you happen to have any on hand. Aquafaba will create silky foam.

2 Tbsp = 1 egg white