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The Rosemond

Wondering what to gift for Valentine's Day? This Valentine's Day cocktail from David and Lesley Jacobs Solmonson of 12 Bottle Bar combines two Valentine's Day staples: flowers and drinks.

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When the Valentine’s question of “Alcohol or flowers?” comes up in our house, we reply, “Why not both? At the same time. In the same glass.” Maybe it’s just that we like to cut to the chase on romantic holidays, but it’s more likely the fact that there are few drinks we feel are more baum-chicka-baum-baum inducing than our Rosemond. The color is a burst of pink, the bouquet of pure rose, and the flavor is that of a botanical martini with a hint of sweetness.

Pink Valentine's Day cocktail with pink roses

We concocted the Rosemond a few years back with the intention of capturing a flower in a cocktail palette. The key to using something like rose in any ingestible form is to tread lightly. Too much – just like too much affection – can be cloying and off-putting. With cocktails and true love, seduction must be tempered by balance. Here, we control any potential soapiness in the rose component with a small dose of lemon juice. We don’t want to introduce a lemon or sour note; we just want to find the not-too-sweet spot.

The drink achieves its color from hibiscus-infused vermouth. The hibiscus adds a marginally tannic quality to the vermouth, but what it chiefly contributes is the gorgeous pink hue. The second DIY component is Rose Simple Syrup. When we first made the drink, we infused real rose petals, but adding a few drops of rose flower water and orange flower water (for depth) to rich simple syrup does the trick just fine.

Pink Valentine's Day cocktail on a silver tray with red heart bowl

This drink is a natural in the Tour Martini glass. And how much fun is it to serve candy hearts in a Heart Bowl?

Pink Valentine's Day cocktail with marble X and O

Feeling puckish, we couldn’t help but repurpose the pieces from our Marble Tic-Tac-Toe Game Set to send some kisses and hugs. After all, Valentine’s Day is about the fun, right? And the booze and flowers. Can’t forget those.

XOXOXO

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The Rosemond
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Servings
1 cocktail
Ingredients
  • 2 ounces dry gin
  • 1 ounce hibiscus-infused dry vermouth
  • 1/2 ounce rose syrup
  • 2-3 drops freshly squeezed lemon juice
Servings
1 cocktail
Ingredients
  • 2 ounces dry gin
  • 1 ounce hibiscus-infused dry vermouth
  • 1/2 ounce rose syrup
  • 2-3 drops freshly squeezed lemon juice
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Instructions
  1. Combine all ingredients in a mixing glass filled with ice. Stir vigorously for 30 seconds, then strain into a chilled martini/coupe glass.
  2. Garnish with a rose petal.

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Hibiscus-infused Dry Vermouth
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Servings
1 cup
Ingredients
  • 1 cup Dry Vermouth
  • 3 to 4 dried hibiscus flowers
Servings
1 cup
Ingredients
  • 1 cup Dry Vermouth
  • 3 to 4 dried hibiscus flowers
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Instructions
  1. Place dried hibiscus blooms in the vermouth.
  2. Store mixture in the refrigerator for two or three hours or until you achieve a beautiful, deep pink color.
  3. When ready, strain out the solids and keep the resulting vermouth in the fridge.

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Rose Syrup
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Servings
1 batch
Ingredients
  • 1 cup water
  • 2 cups white sugar
  • 1 teaspoon Rose water
  • 2 drops orange flower water
Servings
1 batch
Ingredients
  • 1 cup water
  • 2 cups white sugar
  • 1 teaspoon Rose water
  • 2 drops orange flower water
Votes: 0
Rating: 0
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Instructions
  1. Gently heat 1 cup of water to boiling. Add 2 cups of sugar.
  2. Stir until combined and remove from heat.
  3. Once cool, add rose water and orange flower water to taste/smell – you want just a subtle bouquet.

Comments

  1. Sydnia

    Do you have ideas on where to get organic roses for recipes such as this this time of year? I also have a recipe for duck with rose water & rose petals under the skin but it cautions to use organic roses. Just wondering…

    February 10, 2017 | Reply
    • Crate and Barrel

      Hi,

      You can typically find these at a high end grocery store.

      February 16, 2017 | Reply

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