Raspberry-Rose Gin Flip

Who decided all moms want on Mother’s Day is brunch? I know some pretty stressed out moms who could really go for a cocktail. Or at the very least a hunk of cake. Or maybe both? Yeah, let’s do both, but one at a time. When lavender was in everything from steak rubs to shortbread cookies, […]

Who decided all moms want on Mother’s Day is brunch? I know some pretty stressed out moms who could really go for a cocktail. Or at the very least a hunk of cake. Or maybe both? Yeah, let’s do both, but one at a time.

When lavender was in everything from steak rubs to shortbread cookies, I was against it. It was just too reminiscent of one of those sachets old ladies used to keep in their undies drawer. But rose, now that’s another story. I love it! In bath bubbles, perfume,
desserts and cocktails—especially gin cocktails since rose is one of the aromatics used in my favourite gin, Hendrick’s. Doesn’t hurt that it’s a Scottish gin. I also love a cocktail made with an egg white; it’s creamy, frothy and smooth. And when they’re fresh backyard eggs it’s even better.

Ingredients

  • 1 oz (30 mL) gin
  • 2 Tbsp (30 mL) rose syrup (see sidebar)
  • 1 Tbsp (15 mL) homemade raspberry jam (or
  • substitute excellent-quality store-bought)
  • 1 free-run egg white

Method

01. Add all ingredients to a cocktail shaker with ice. Shake vigorously and pour into 2 pretty glasses; hold back the ice cubes, but don’t strain. Garnish with rose petals if you can find some organic ones!

rose syrup
To make rose syrup, add ¹⁄3 cup (80 mL) rosewater and 3 tablespoons (45 mL) vanilla sugar to a small saucepan and bring up to a simmer. Cook, stirring often, for about 5 minutes.

Set aside and allow to cool. Make it the day before so it’s really cold.

Always drink responsibly and never drink and drive.

By Signe Lanford, Happy Hens & Fresh Eggs

Signe Langford
Signe Langford

From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for such publications as: LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College.

www.signelangford.com

Posted on Monday, May 7th, 2018
Filed under Food | Recipes

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