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Recipe Detail Page
Bohemian Rose Flip
Early Summer 2019
Use fragrant summer roses for the best flavour. Only the darkest red roses will tint your syrup pink, so you may want to colour it with the smallest amount of food colouring.
Makes 1 cocktail
ROSE SYRUP
½ cup (125 mL) water
½ cup (125 mL) sugar
2 cups (500 mL) rose petals (lightly packed)
1 drop pink food colouring (optional)
COCKTAIL
2 oz London dry gin
1½ oz strained fresh pink grapefruit juice
1 oz rose syrup
1 egg white
Ice
2 drops Peychaud’s bitters
Rose petals to garnish
1 Combine water and sugar in a small pot over medium heat. Bring almost to a boil, stirring until sugar is dissolved. Remove from heat and add rose petals, stirring to incorporate all the petals. Set aside for 45 minutes to infuse. Strain into a clean jar. Discard petals. Add drop of food colour, if desired. Yields about ⅔ cup (150 mL) rose syrup. Will keep well in the refrigerator for up to 1 month.
2 Combine gin, pink grapefruit juice, rose syrup and egg white in a cocktail shaker and shake until egg white is foamy. Add ice and shake until well chilled. Strain into a coupe glass, add 2 drops of bitters to the top of the foam and garnish with rose petals.
Makes 1 cocktail
