Tags
Babette's, Fig & Olive, Flying Rose, Molly Ringwald, Montage Resort, Mrs. Kennedy, Nolet Vie Rose 75, Urban Grill and Bar
I’ve been trying out cocktail recipes that include roses. Why? Because it’s summer, my roses are in bloom, and, well, it seemed like a good excuse to ask some O.C. bartenders to make something rosy and irresistible. (OK, also because I’m working on a magazine article about this topic.) Thought I’d pass them along. I’m making my way down the list. Yes, they pay me to do this.
The Molly Ringwald
Yield: 1 cocktail
2 ounces dry gin
3/4 ounce lemon
2 drops rose water
1/2 ounce brut rosé Champagne
Mixologist’s notes: To make rose water, boil 2 liters of water with the petals from a dozen roses. Rose water can also be purchased at most Middle Eastern food markets and better liquor stores. Fee Brothers and Nielsen-Massey are two excellent brands.
Procedure:
1. Combine first three ingredients in a mixing glass, add ice, and shake. Add brut rosé.
2. With a Hawthorne strainer, strain cocktail into an Old Fashioned glass with ice. Garnish with a grapefruit twist and an edible pansy flower.
Source: Brad Fry, Babette’s Newport Beach
Mrs. Kennedy
Yield: 1 cocktail
1 1/2 ounces dry gin
1/2 ounce simple syrup
1/2 ounce fresh lemon juice
1 dash of rose water
diced peaches
1/4 cup raspberries
3 ounces soda water
Procedure:
1. Muddle first six ingredients in a mixing glass, add ice and shake. Top off with soda water.
2. Garnish with rose petal and peach.
Source: Kimberly Smith, Urban Grill and Wine Bar, Foothill Ranch
Flying Rose
Yield: 1 cocktail
2 ounces dry gin
1 ounce fresh lemon juice
3/4 ounce simple syrup
1/4 ounce rose water
1/4 cup raspberries
Procedure:
1. Muddle raspberries in a mixing glass. Add remaining ingredients with ice.
2. Shake and strain into a martini glass. Garnish with a Luxardo Maraschino cherry if desired.
Source: Amin Benny, Fig & Olive, Newport Beach
Nolet Vie Rose 75
Yield: 1 cocktail
1 1/2 ounces Nolet’s Silver dry gin
1/2 ounce fresh lime juice
1/2 ounce rose water cardamom simple syrup
2 drops Peychaud’s bitters
1 pinch of muddled dried rose petals
Rosé Champagne
Mixologist’s notes: To make rose water cardamom simple syrup, combine 1/2 cup of super-fine sugar and 1 cup of rosewater in a small saucepan, simmering and stirring until sugar is dissolved. Add ¼ cup cardamom and continue to simmer on low heat for five minutes. Remove pan from heat until completely cool, then refrigerate. Allow mixture to steep for approximately three days, then pour through a fine-mesh strainer to remove solids.
To make candied rose petal sugar rim, rinse and pat dry rose petals. Paint both sides of petals with simple syrup, egg whites or prepared meringue powder and sprinkle with granulated sugar. Dry on parchment or wax paper overnight. After completely dry, crumble into small pieces.
Procedure: Combine first four ingredients in a mixing glass, stir and strain. Top with rosé Champagne in coupe rimmed with candied rose petals.
Source: Allison Isambert, Montage Resort, Laguna Beach