Recipes / holiday recipes

A variation on the Pink Lady cocktail. 1 1/2 oz. gin1/2 oz. Royal Rose Raspberry Syrup1/2 oz. lemon juice1/2 oz. cream or half and half1 egg white Dry shake the ingredients for a minute, then add ice and continue shaking until tin is frosted over and contents are frothy. Double strain into one large or two small chilled cocktail glass (es).

1 cup apple cider3/4 oz. Royal Rose Cardamom Clove Syrup, or to tastesqueeze of fresh lemon juiceshot of bourbon (optional)freshly grated cinnamon Heat the apple cider, syrup, and lemon in a small saucepan. Off heat, add the bourbon and pour into a mug. Grate cinnamon on top and enjoy!

Rose water has an ancient history. The Persian word “panj” – now our “punch” – means “five”, and the five traditional ingredients in that ancient punch were rose water, sugar, grape juice, lemon and ice. The word “julep” also came from the Persian word “gulab” for rose water. (We learned all this from Jessica Kerwin Jenkins, an author with whom we collaborated to create this drink! You can learn more about her here.) This recipe makes an icy, rosy sweet drink that is special enough – and delicious enough – that no one will miss the alcohol.  Click here for...