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Calling Portland, Oregon (aka, the City of Roses) home, bartender and cocktail consultant Lydia Reissmueller utilizes a locally produced spirit and sparkling wine in this rose-scented sipper.
1 1/2 oz. gin
3/4 oz. homemade rose syrup (see below) or Sense Rose Nectar
1/2 oz. fresh lemon juice
3 dashes Peychaud's bitters
Sparkling wine (Reissmueller suggests Argyle brut)
Tools: shaker, strainer
Combine all ingredients, except sparkling wine, and shake with ice. Strain into a flute and top with sparkling wine.
Combine 1 oz. dried rosebuds (tisane) with 4 oz. of clover honey and 4 oz. boiling water in a glass jar. Stir well until honey is fully incorporated. Let infuse for 30 minutes, double strain into a clean glass bottle and keep refrigerated for up to one month.
Lydia Reissmueller, tenderbarpdx.com