Forager’s Cocktails: Botanical Mixology with Fresh Ingredients by Amy Zavatto

Author:Amy Zavatto [Zavatto, Amy]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2015-12-10T23:00:00+00:00

Mint

VALENTINE

When I was a kid, my mom used to buy me Caswell–Massey glycerin rose soap. I loved the stuff. I loved it so much, in fact, that I wouldn’t use it to bathe but to make my clothing drawers smell like rose petals had been showered all over them. Because, really, there is nothing so beautiful as the smell of rose petals. I have a couple of rose bushes in my backyard, which, for years, I simultaneously admired and ignored. It turns out that is a good thing—wild roses don’t like to be fussed over too much.

Wild roses look a bit different than your average Valentine rose in that they have fewer petals and don’t form in the tight, multi-petaled blossom as cultivated roses do. Instead, they almost let it all hang out. Pluck their petals to make the most gorgeously scented simple syrup known to humankind.

2 ounces (60ml) vodka

¾ ounce (22ml) rose petal syrup

1 ounce (30ml) lemon juice

1–2 rose petals (or a whole rose), for garnish

In a cocktail shaker half-full with ice, pour in the vodka, rose petal syrup, and lemon juice. Shake for 25 to 30 seconds. Slowly strain into a coupe glass. Garnish with rose petals or a whole rose.

*Rose Petal Syrup

1 cup (235ml) water

¾ cup (150g) sugar

1 cup (80g) wild or garden rose petals, gently rinsed and dried

Combine the water and sugar in a saucepan over medium heat, stirring until the sugar just begins to dissolve. Add the rose petals, and simmer for 10 minutes, stirring, until the sugar completely dissolves and the color leaches from the petals. Transfer to a jar with a tight lid, and store in the refrigerator for up to a month.

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