Makes: 1
Rose petal syrup:
250ml (1 cup) water
200g (1 cup) white sugar
4-6 rinsed, organic single-colour roses
Cocktail:
30ml (2 tbsp) gin
10ml (2 tsp) rose petal syrup
60ml ( cup) tonic water
125ml ( cup) soda water
1 small strip orange zest
Method:
- To make the rose syrup, heat the water, sugar and roses in a saucepan, and stir to dissolve the sugar then bring to the boil and simmer for 2 minutes. Allow mixture to cool. The longer you leave the petals in the syrup, the more intense the flavour will be.
- Taste and check the flavour, and, when you're satisfied, strain the syrup into a jar and refrigerate for up to one week - saving for more rosy gin cocktails.
- To make the cocktail, pour the gin and syrup into a highball glass. Add a few ice cubes and top up with the tonic and soda water. Gently squeeze the zest oil into the glass, then drop in the orange zest itself.
Mocktail: Omit the gin and tonic, increase the rose petal syrup to 15ml (1 tbsp) and the soda water to 180ml (¾ cup).
• Recipe and image from Annabel Frere's cookbook, 'Help! There’s a Guest at My Table’ (Penguin Random House South Africa, R220). It's filled with inspiration, tried-and-tested recipe and tips for the novice entertainer.
