Shanghai Rose Recipes
SHANGHAI ROSE
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
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
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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