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...
3 shots Tennyson absinthe1 shot Bulldog gin3 tablespoons Royal Rose Rose Syrup8 drops Bitter End Thai bittersPolar Seltzer Mint Mojito seltzer waterfresh mintIn a cocktail shaker, add ice, absinthe & gin, bitters, and syrup. Shake until the shaker frosts over. Pour into short rocks glasses and top with seltzer. Garnish with mint and a slice of citrus. (by Warren Bobrow)
This nonalcoholic cocktail is surprisingly delicious--fresh and light, but so very appropriate for the holidays. The oat milk gives it a little body and creaminess.
1 1/2 oz. dark rum1/2 oz. Irish whiskey1/4 oz. Royal Rose Rose Syrup1/4 oz. raspberry shrub (recipe below)1/4 oz. fresh lemon juice2 dashes Peychaud's bittersCombine ingredients with ice and shake. Strain into a cocktail glass. Garnish with a raspberry or lemon twist.
