Renee, who blogs over at Will Frolic for Food, came up with the awesome idea to host a blogger potluck with recipes celebrating edible flowers. The flower party is happening today! And I, who love love love anything with flowers, was totally in from the first email.
With thoughts of chamomile, lavender, and lilac sugar doughnuts on my mind, I ended up landing on roses when I spotted a bouquet of just barely pink ones. I’ve been so caught up in ubiquitous peonies, daffodils, and hydrangeas lately, I’d forgotten how alluring and beautiful classic roses are, too. Dried rose petals were already in my pantry and this was a perfect opportunity to finally use them.
St. Pete has been sunny, breezy and all kinds of gorgeous lately with winds swirling the heady scent of jasmine into the air every time I walk to the park or sit on our front porch. It became clear pretty quickly that what I need to make was a bright and fizzy cocktail to sip outside.
Of course this pretty little cocktail had to be pink to match the roses. Since rhubarb has unfortunately not hit any of my grocery stores yet, I went with on-sale raspberries for a Raspberry Rose Fizz. The rose water syrup is concentrated and combines the sweet, tart, and floral elements needed for this drink in one step. The recipe makes a lot so you can serve a crowd or be halfway to springtime cocktails all week.
The beautiful flower party posts can be found in the links below. Grab a coffee, sit back, and get inspired by all these gorgeous and creative ideas for floral food and drinks! Just don’t tell Miranda about the flower party – ha! p.s. I will never get over florals for spring. Sorry, Miranda!
raspberry rose fizz
I wanted to make a spring cocktail that’s as pretty as it is refreshing. Tart raspberry and rose water come together here for a light and pink drink that’s just different enough to feel special. Feel free to add a squeeze of lemon juice to your cocktail if you’d prefer a more tart cocktail. The rose simple syrup is great for adding flavor to cocktails, but you can also drink it on its own for a refreshing beverage. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve chilled. You can find dried rose petals at a Latin American grocery store or online. Rose water can be found at most health food stores or online or you can make your own.
Makes 1 cocktail + 1 pint rose simple syrup.
For the rose water syrup:
2 1/2 cups water
4 cups sugar
1/4 cup fresh lime or lemon juice
1/2 cup rose water
For the cocktail:
2 ounces fresh raspberries, plus more for garnish
2 ounces rose water syrup
2 dashes Angostura bitters
2 ounces gin
dried rose petals
To make the simple syrup, bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally. Remove pan from heat and let cool. Pour the syrup into a clean, dry bottle or jar with a tight-fitting lid or cork.
To make the drink, in a cocktail shaker or tall glass, muddle raspberries, rose water syrup, and bitters. Add gin and ice. Cover cocktail shaker and shake for about 10 seconds, until shaker is frosty and contents are cold. Fill cocktail glass with ice and strain drink into glass. This process may need a little encouragement as the raspberry pulp may keep more of the gin mixture from coming through the strainer. Btw, I do like to let a little bit of the raspberry pulp into the drink for some added color. Top off with soda water. Garnish with dried rose petals and a raspberry.
(Recipe for rose water syrup from Najmieh Batmanglij’s’s book, New Food Of Life.)