Celebrate winter citrus and remember warmer days… 1 3/4 oz. mezcal 3/4 oz. Royal Rose Three Chiles Syrup 1/2 oz. fresh lime juice (or key lime) 1 oz. fresh tangerine juice 2 dashes angostura bitters Combine ingredients in a shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with a tangerine or lime twist.
2 1/4 oz. gin 1/2 oz. Royal Rose Rose Syrup 2 lime wedges 3-4 cucumber slices In a Boston shaker, muddle rose syrup, lime, and cucumber. Add ice and gin and shake. Serve on the rocks and garnish with a cucumber slice or a lime wedge.
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!
2 1/2 oz. white rum 1/2 oz. Royal Rose Cardamom-Clove Syrup 1/2 oz. lemon juice Combine ingredients in a Boston shaker over ice and shake vigorously. Serve straight up with a lemon wedge.
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...
