Finally, I was in the mood to make a recipe for Valentines Day. I went back to my favorite floral flavor – roses. This time I used it in a Rose Syrup Cocktail. You can leave out the tequila if you don’t imbibe, and I have a few ways for you to make your own rose syrup.
This jar of Wild Hibiscus Flowers in Rose Syrup has been sitting in my cabinet since Eat, Write, Retreat last year. I’ve been saving it for months so it’s my inspiration for this cocktail. The syrup gets its red color from the hibiscus flowers so you won’t find artificial or non-vegan food colorings in this.
Don’t have a fancy schmancy bottle of Wild Hibiscus Flowers in Rose Syrup lurking in your cabinet? There is a touch of soy lecithin in it and maybe you can’t have soy? Don’t worry, because I’m going to tell you how to make your own in a flash. Just keep reading.
Below are a few ways to make a homemade rose syrup. If you want more information on making your own simple syrup take a peek at this article on Imbibe. They have several recipes including one with agave nectar.
- Use 1/4 cup simple syrup and mix in 2 teaspoons of rose water, or to taste.
- I used 1/4 cup of NuNaturals Simple Syrup and added 2 teaspoons of rosewater. I like the NuNaturals Simple Syrup because it’s glycerin that makes it thick like the sugar-based one.
- Don’t make the rose syrup at all and add some rose water to taste to the lemonade and tequila mixture.
If you’re out of lemonade just squeeze 1/2 lemon into a glass and sweeten it with the sweetener of your choice, then add a little rose water to taste.
Since you can just leave out the tequila to make it a mocktail, there’s really no excuse to not make this. Well, there is one. If you hate all drinks and food that taste like flowers you’re excused from this one!
Serves: 1 serving
- 1 ounce tequila
- 1 ounce lemonade (more for a less strong drink)
- 1½ teaspoons rose syrup, homemade or from a jar of Wild Edible Hibiscus Flowers in Rose Syrup
- crushed ice
- candied hibiscus blossom, optional
- Mix all ingredients together and serve over crushed iced.
- Garnish with a candied hibiscus blossom if you have one or a few dried rose petals that are food grade.