This simple syrup is an easy way to add some floral aspects to some of your favorite cocktails. The flavor of the rose is very subtle and gently aromatic so it can be used in a great variety of drinks. The key ingredient is rose water, which you can find at specialty markets, natural food groceries, and some Middle Eastern markets.
I use this syrup as the feature for my Rose Martini. In Preggatinis Natalie Bovis has a mocktail called the Garden Rose, which pairs this syrup with cucumber, non-alcoholic Chardonnay, and club soda, and is fantastically refreshing. The uses of this syrup are essentially endless.
- 2 cups demerara sugar (alternatively, raw or white sugar)
- 1/2 cup water
- 1/2 cup rose water (make sure it is okay for consumption, some are not)
- Bring the water to a boil.
- Dissolve the sugar into the boiling water, stirring constantly.
- Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
- Allow to cool completely and thicken, then bottle.