Author: Nicole
Syrup:
- 3 cups fresh rose petals (will produce 1 cup dried)
- 1 cup granulated sugar
- 1 cup water
Cocktail:
- 1 ounce freshly squeezed lime juice (~ 1 lime)
- 1 ounce rose petal simple syrup
- 8 fresh mint leaves (plus a sprig for garnish)
- 2 ounces white rum
- Club soda
- Garnish with a mint sprig and a few dried rose petals
To make syrup:
- Remove rose petals from roses and rinse in a colander.
- Place petals on a large towel (be sure that none are overlapping) in a dry and dark room. Let petals dry for 2 to 3 days. They will shrink to about ⅓ of their original size. Store petals in an airtight container for a few weeks until ready to use.
- In a saucepan set over medium-high heat add water and sugar. Stir until sugar completely dissolves and mixture comes to a simmer. Remove pan from heat. Add rose petals, cover and let steep for at least 2 hours or as long as overnight (the longer you steep, the more flavorful and colorful the syrup will be). Pour syrup through a sieve into a clean jar and refrigerate. Syrup keeps two months or longer in the refrigerator. Makes 1-1/2 cups.
To make cocktail:
- In a highball glass, muddle lime juice, rose petal simple syrup and mint leaves.
- Fill glass with ice and add rum.
- Top with club soda and stir.
- Garnish with a mint sprig and a few dried rose petals.
* Syrup makes 12 cocktails.
Recipe by Riegl Palate at https://www.rieglpalate.com/rose-petal-mojito/
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