Rose Petal Gin Fizz Recipes

ROSEMARY GIN FIZZ

Steps:

• Add ice to lowball glass. In cocktail shaker with ice, shake gin, simple syrup and lemon juice until blended. Pour into glass, straining out ice. Add club soda to fill glass. Garnish with lemon slice and rosemary.

ROSEMARY GIN FIZZ

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.

ROSE-PETAL GIN FIZZ

Steps:

• Fill a tumbler with ice. Pour in gin and syrup, and stir. Stir in sparkling water. Garnish with rose petals, if desired.

ROYAL GIN FIZZ

Steps:

• Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.
• Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.
• In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.
• In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.

ROSE-PETAL SYRUP

Steps:

• Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain.
• Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool. Refrigerate, covered, until ready to use, up to 1 week.