Everything’s Coming Up Roses with these Rosy Spring Cocktails

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Now that we’ve finally made it to April, check out some beautiful floral rose cocktails for Spring and the upcoming May flowers!

A rose by any other name would smell as sweet” is one of the most famous lines from William Shakespeare’s “Romeo & Juliet” and we certainly agree that the rose’s sultry sweetest transcends in any form, especially cocktails. As spring starts to awaken into bloom, bartenders are harnessing the romantic fragrance and sweetness of the Rose in their cocktail recipes.

Here are three cocktails from top bartenders who are toasting the season with the most celebrated of florals.

Cheers!

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Rio Rose – created by Clare Stueart, Enoteca (Lexington, KY)

Rio Rose
Rio Rose

1.5oz Espirito XVI Cachaça
0.5oz Giffard Pamplemousse Rose Liqueur
2 Lime Wedges

Combine all the ingredients in a cocktail tin and shake well, then pour into a tall glass. Top with Fentimans Rose Lemonade. Garnish with Lime Wheel.

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RAD (Rosé All Day) – created by Jaime Felber, Boulton & Watt (New York, NY)

RAD
RAD

2oz Billette Rosé Wine

1oz Stoli Vodka

0.75oz Velvet Falernum

0.25oz Lemon Juice

Allspice Rinse

Spray the inside of a coupe with one spritz of allspice from an atomizer. Combine all ingredients in a cocktail tin, and shake well. Discard allspice, strain into coupe. Garnish with edible flowers.

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ROSES FOR MARGARET – created by Caleb Mayes, Atwood Kitchen & Bar Room (New York, NY)

Roses for Margaret

1.5oz Hendrick’s Gin
0.75oz Lemon Juice
0.5oz Lillet Rose
1 Bar Spoon or Rose Water
0.5oz Hibiscus, Orange Peel, Hip Rose Tea Infused Syrup
Shaken, served up in a frozen coupe topped with 0.5oz of Prosecco and a dried rose bud as the garnish

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Late Late Gin Fizz – created by Seth Allen, The Late Late Bar (New York, NY)

The Late Late Gin Fizz
The Late Late Gin Fizz

1.5oz Beefeater Gin
0.5oz Rose Deverara
1 Egg White
0.5oz Lillet Rose
1 Bar Spoon or Rose Water
0.5oz Hibiscus, Orange Peel, Hip Rose Tea Infused Syrup
Fill tall cocktail glass with ice, Rose Deverara and a splash of Club Soda. Dry shake other ingredients in a cocktail tin, add ice, reshake. Strain into the tall glass with ice, Rose Deverara and Club Soda. Garnish with a rose bud.

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