Rose Petal Gin Fizz Recipes

ROSEMARY GIN FIZZ

Rosemary Gin Fizz image

This cleanly classic cocktail gets a rich herbal infusion from the Mediterranean's favorite herb in this easy-prep beverage recipe.

Provided by Inspired Taste

Categories Beverage

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

Ice cubes
1/4 cup gin (2 oz)
1 tablespoon rosemary simple syrup
1 tablespoon lemon juice
1/3 to 1/2 cup club soda
1 lemon slice
1 fresh rosemary sprig

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.

Nutrition Facts : ServingSize 1 Serving

ROSEMARY GIN FIZZ

Rosemary Gin Fizz image

Provided by Valerie Bertinelli

Categories beverage

Time 15m

Yield 1 drink

Number Of Ingredients 7

Ingredients

3/4 cup sugar
4 rosemary sprigs
1/4 cup gin
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
About 1/4 cup seltzer
1 small rosemary sprig

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

Rose-Petal Gin Fizz image

Fresh petals garnish and flavor a rose-petal gin fizz.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 4

Ingredients

1/4 cup gin
1/4 cup Rose-Petal Syrup
2 tablespoons sparkling water
Pesticide-free rose petals, gently rinsed in cold water, for garnish (optional)

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

Royal Gin Fizz image

Provided by Claire Robinson

Categories beverage

Time 10m

Yield 1 serving

Number Of Ingredients 14

Ingredients

1 egg white from 1 small egg
1/4 cup gin
2 tablespoons fresh lemon juice
2 tablespoons Simple Syrup, recipe follows
Champagne or sparkling wine, to taste
1 egg white from 1 small egg
1/4 cup gin
2 tablespoons fresh lemon juice
2 tablespoons Simple Syrup, recipe follows
Champagne or sparkling wine, to taste
1 cup sugar
1 cup water
1 cup sugar
1 cup water

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

Rose-Petal Syrup image

This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 2

Ingredients

5 pesticide-free roses, petals removed and stems discarded
4 1/2 cups granulated sugar

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.

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