Best Rose Petal Gin Fizz Recipes

GIN FIZZ COCKTAIL

Steps:

• Place the gin, lemon juice, syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds.
• Fill the shaker with ice and shake for 30 seconds until cold.
• Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a lemon twist. Serve immediately.

ROSEMARY GIN FIZZ

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.

ROSE-PETAL SYRUP

Steps:

• Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain.
• Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool. Refrigerate, covered, until ready to use, up to 1 week.