Food » Recipes

Raspberry-Rose Gin Flip

Makes 2 cocktails.

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.


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


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

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