Want to know what to do with those long-stemmed red roses that you got for Valentine’s Day?
Jordan Bushell, award-winning mixologist and bar manager at Brassaii Lounge in Toronto, has an idea: Make the Madam. Bushell’s cocktail uses fragrant rose syrup made from three tablespoons of dried rose petals, three cups of water and one cup of sugar, brought to a boil in a pot, cooled and then strained. Pour the syrup, along with the remaining ingredients and ice, into a cocktail shaker and stir.
Strain through a fine mesh strainer into a martini glass and lightly mist with a half-and-half mixture of store-bought rosewater and vanilla extract. “The misting adds a perfumed element to the drink,” Bushell says.
Sometimes, a rose isn’t just a rose.
2 ounces premium vodka
3/4 ounce pink grapefruit juice
3/4 ounce rose syrup
2 grinds of white peppercorn
1 pinch of pink Himalayan rock salt