Shanghai Rose Recipes

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SHANGHAI ROSE



Shanghai Rose image

This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. The recipe makes enough rose elixir and rosemary crystals for eight drinks; if you're making only two, refrigerate the remaining elixir and store the crystals in an airtight container at room temperature (both will last up to two weeks). If you're short on time, skip the rosemary crystals and use just the superfine sugar instead. To make the Shanghai Rose alcoholic, add two ounces of gin or vodka to each drink.

Provided by Emilie Baltz

Yield Makes 2 drinks

Number Of Ingredients 14

1/2 cup dried rosemary
1/2 cup superfine sugar
8 ounces rose syrup*
8 ounces distilled or tap water
Juice of 1 lime
1/4 cup rosemary crystals
2 ounces rose elixir
2 ounces bottled yuzu juice**
2 ounces simple syrup
Ice
18 ounces soda water
2 sprigs fresh rosemary for garnish
*Rose syrup is readily available online or at some specialty food stores.
**Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

Steps:

  • In a food processor, process the rosemary and sugar until fully combined, about 1 minute-there will be visible pieces of rosemary. DO AHEAD: Rosemary crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
  • In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
  • Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
  • Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.

ROSE SANGRIA



Rose Sangria image

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Number Of Ingredients 8

1 bottle (750 ml) dry rose wine
1/4 cup brandy
2 tablespoons raspberry liqueur
2 tablespoons sugar
1 1/2 cups raspberries
1 1/2 cups quartered strawberries
1 sliced lemon
1 1/2 cups seltzer

Steps:

  • Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit.
  • Refrigerate at least 1 hour and up to 1 day.
  • Add the seltzer just before serving.

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