Who needs a drink? I know I’ve been enjoying indulging in a little alcohol more often than usual (which is to say, I’ve been having a drink maybe four nights a week instead of rarely), and the weather is saying spring, so I thought I’d share some cocktails (and a mocktail) that I’ve whipped up using the syrups that Royal Rose Syrups* so kindly sent me. They sent me eight of their flavors and I’m focusing on the floral flavors for now because, well, spring. Stay tuned for later on when I share some gorgeous summer cocktails using more of their flavors.
(And note that their spring 20% off sale*, with the code SPRING20, ends today!)
The Dearest Old Fashioned
This is a riff on an Old Fashioned, using saffron syrup and rosewater. The name is a play on words, both referring to my friend Nazanin of Tea Thoughts, who loves all these flavors, and whose name means dearest in Farsi, and also a reference to the fact that saffron has long been the “dearest” or most expensive spice in the world.
2 oz. bourbon
1 Tbsp. saffron syrup*
1/2-1 tsp. rosewater
Stir with ice and garnish with some dried rosebuds if desired. It’s also lovely topped with some sparkling water to make a less potent beverage. Sip slowly, perhaps while enjoying one of Nazanin’s coloring books.
The Tudor Rose
This cocktail uses brandy, which always feels old-fashioned to me, and is based on a previous cocktail from a bar I used to frequent named “Nobody Expects the Spanish Inquisition.” Because I’m not using port or a brandy named after a Spanish cardinal, I’ve decided to name this for the Tudor rose, as it combines the flavors of rose with sparkling wine, orange peel, and brandy, for a luxurious and historical feeling.
1 oz. brandy
1 Tbsp. rose syrup*
Strip of orange peel
Stir together the brandy and rose syrup with a little ice until combined and then strain into a cocktail or champagne glass. Top with champagne and twist the orange peel over the top before dropping it in. Sip while contemplating the fragility of your royal dynasty (or perhaps keeping up your official correspondence).
Lavender evokes my vanity, perhaps because it is one of my favorite fragrances, so I’ve named this drink both for the sanctuary of beauty where Milady might perform her toilette, and also for the ladies’ publication from P. G. Wodehouse’s Jeeves and Wooster stories.
1 Tbsp. lavender lemon syrup*
glass of sparkling wine
Pour the syrup into a champagne flute or coupe and top with champagne. Twist a piece of lemon peel over the top and drop in. Sip as part of a luxurious evening routine.
The Amiable Friend
This is another inspired by a friend. Rie of Tea Curious has created tea cocktails in the past, but does not drink herself, so I thought I would make my non-alcoholic offering in her honor, featuring some ice-brewed white tea, in honor of her unique brewing experiments, along with jasmine syrup. I only wish I had a fancier glass in which to serve it. This is called “amiable” after the Language of Flowers, which interprets jasmine’s meaning as “amiability.”
4 oz. ice-brewed Silver Needle white tea
1 Tbsp. jasmine syrup*
Brew your Silver Needle by placing 5g of leaves over 120g of ice in a vessel and allowing it to infuse as the ice melts, over about X hours. Once it has infused, add it to a tall glass with ice, stir in 1 Tbsp. of jasmine syrup, and top with 4 oz. of sparkling water. Enjoy in the afternoons, perhaps while watching one of Rie’s live tea practices on Instagram.
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I hope you enjoyed this foray into floral flavored cocktails for the season, inspired by my friends and historical loves. I’m sure we could all use a nice drink these days, so let me know if you try one!
NB: I am an affiliate of Royal Rose Syrups and purchasing their syrups through my affiliate links provide income to my blog. Affiliate links are marked with an asterisk. For more information about my affiliate links, click here.