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 below)
- 1 Tbsp (15 mL) homemade raspberry jam (or substitute excellent-quality store-bought)
- 1 free-run egg white
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!
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.
Now for the cake! For my Froufrou Chocolate Chiffon Cake recipe, click here.
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.