ROSE-POMEGRANATE COLLINS

A crisp, refreshing, and bubbly cocktail, balancing fresh fruit juice with delicate floral notes. The rose water syrup brings out the rose petal used in our gin in this bright Spring cocktail.

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INGREDIENTS

1.25 oz Highside Amaro Mele

.5 oz Rose water-ginger-rosemary syrup (see below)

.25 oz Fresh Lemon Juice

.25 oz Pomegranate Juice

Soda water

Garnish: Frozen pomegranate seeds, rosemary sprig

DIRECTIONS

Mix all ingredients in a cocktail shaker (less soda water), add ice, and shake vigorously for 5-10 seconds, or until chilled. Strain into a highball glass that is over-filled with ice. Top remainder of glass with soda water and lightly stir once. Garnish with frozen pomegranate seeds and fresh rosemary.

Rose Water-Ginger-Rosemary Syrup: Add 1/2 cup dried rose bud/petal to 1 cup warm water and let steep for 30 minutes. Strain to separate rose water from bud/petal. Bring rose water to a boil and mix in 1 cup of sugar, stirring until fully dissolved. Reduce heat to a simmer, add 2-3 rosemary sprigs and 3-4 small slices of ginger root and cover for 10 minutes. After 10 minutes, let cool, then strain. Store in the refrigerator.

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