Rosie Lee Cocktail

Apparently it’s Valentine’s Day this week. Whether you celebrate or not, it’s alway nice to treat yourself!

I was inspired to try infusing gin with rose tea after coming across the Desert Rose cocktail in the PDT cocktail book. Gin and tea go together well, as you can see from my experiment with Earl Grey Tea. I’ve called my version the Rosie Lee Cocktail as a nod to my English heritage (Rosie Lee is cockney rhyming slang for tea!)

How to make Rose-infused gin

Put 15gm of rose tea (readily available from T2) into a large glass jar and add 500ml of Plymouth Gin. Leave to steep for 2 hours then strain into a fresh container.

I’ve deviated a bit from the PDT recipe as they use Prickly Pear puree, and I couldn’t find any, so I swapped it for raspberry jam.

I would like to try this topped up with a dry rosé or a sparkling wine to see how that would go too. Fortunately, I have infused enough gin for later testing!

Ingredients for the Rosie Lee Cocktail

60ml Rose-infused Plymouth Gin

20ml freshly squeezed lemon juice

15ml simple syrup (I actually used a smaller quantity of raspberry syrup)

15ml raspberry jam

Put all the ingredients into a cocktail shaker, add ice and shake vigorously until cold. Strain into a chilled coupe and garnish with a single rose petal.



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