This riff off a traditional lemon drop incorporates a raspberry and rose syrup, making it perfect for summer sipping. This tart and refreshing cocktail is finished off with a rose petal and C&H sugar rim.
- C&H® Granulated Sugar 1/2 cup, plus 1 tbsp (divided) 1/2 cup, plus 1 tbsp (divided) C&H® Granulated Sugar
- 3/4 cup Water 3/4 cup Water
- 2 tbsp, plus 1 tsp (divided) Edible Dried Roses 2 tbsp, plus 1 tsp (divided) Edible Dried Roses
- 1/4 cup Raspberries 1/4 cup Raspberries
- 4 oz Vodka 4 oz Vodka
- 2 oz Lemon Juice 2 oz Lemon Juice
- Optional Lemon slices and dried roses for garnish Optional Lemon slices and dried roses for garnish
Make the Raspberry Rose Syrup: Add 1/2 cup C&H® Granulated Sugar, water and 2 tbsps dried roses to a small saucepan over medium heat and bring to a boil, stirring occasionally. Once the sugar has dissolved, reduce heat to low and simmer for 10-20 minutes. Remove from heat and cool completely. Strain into an airtight container.
Prepare 2 cocktail glasses with a sugar and rose rim by combining 1 tablespoon C&H® Granulated Sugar and 1 teaspoon of chopped dried rose petals in a shallow dish. Coat the rims of the glasses with a lemon slice and dip into the sugar and rose mixture, until coated.
In a cocktail shaker, add vodka, lemon juice, 1 1/2 oz of Raspberry Rose Syrup and ice. Shake vigorously until the outside of the cocktail shaker is chilled. Strain into prepared cocktail glasses. If desired, garnish with lemon slices and dried roses.
This recipe would also work well with gin instead of vodka.
Store any extra Raspberry Rose Syrup in an airtight container in the refrigerator for up to 1 week.