Raspberries, rosewater, sugar, and gin are all you need to make these stunning cocktails with a fresh, fruity flavor, especially nice in summertime.
Spring is in the air, the weather is warming up, and flowers are beginning to bloom!
I’ve always associated the smell of roses with warm weather, so I decided to help the sunshine along by creating a beautiful rose-scented cocktail.
The rose essence comes from the use of rosewater, which you can find in most specialty grocery stores or you can order online. It’s a common ingredient in Mediterranean cooking and is handy to keep around the house. You can even use it as a facial toner or to freshen your linens!
To add a bit of fruity flavor and a bright magenta color, I decided to make the cocktail using fresh raspberries. I chose gin as the liquor base in this cocktail because the botanicals really bring out the floral elements in the rosewater.
You can help the raspberries along by mashing them gently with a wooden spoon or spatula. When the sugar has dissolved and the raspberries are soft, pour the syrup through a fine mesh strainer into a glass container to cool. Resist the urge to press the liquid out of the raspberries, as some of the solids will slip through the strainer and cause the syrup to become cloudy.
Once the syrup has cooled to room temperature, you are ready to start mixing your cocktails. I almost always make my cocktails in a mason jar because that’s what I have handy, but if you have a cocktail shaker, feel free to use that instead!
Fill up a shaker or mason jar with ice, then top with an ounce and a half each of gin, raspberry-rose syrup, and rosewater. Shake vigorously for 30 seconds, then strain the drink into a serving glass filled with fresh ice.
Since the ratio is equal parts gin, syrup, and rosewater, it’s really easy to make these cocktails in bulk.
If mocktails are more your thing, you can omit the gin and still enjoy a beautiful and refreshing beverage.
Garnish with a spear of raspberries and enjoy!
I seriously love writing these monthly Cocktail Party posts for KitchenAid. Last month I shared my recipe for Homemade Irish Cream, and before that it was Frozen Coconut Margaritas, Hot Toddies, and Homemade Eggnog.
For the raspberry-rose syrup
- 6 ounces fresh raspberries
- 1/2 cup sugar
- 6 ounces rosewater
For the cocktails
- 6 ounces raspberry-rose syrup
- 6 ounces gin
- 6 ounces rosewater
- Prepare the syrup by combining the raspberries, sugar, and rosewater in a 3.0 quart saucepan, set over medium heat.
- Simmer for 8-10 minutes, breaking up the raspberries with a wooden spoon or spatula, until the sugar has dissolved and the raspberries are very soft.
- Strain the liquid through a fine mesh strainer into a glass container to cool; do not press the solids to extract additional liquid. Allow to cool to room temperature.
- To make the cocktail, fill a cocktail shaker with ice and top with one and a half ounces each of the cooled syrup, gin, and rosewater. Shake vigorously for 30 seconds; strain into a serving glass filled with fresh ice.
- Repeat with remaining ingredients to make four servings.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 324Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 51gFiber 6gSugar 39gProtein 1g
Nutrition information has been auto-calculated for your convenience.