Rose Rickey
Spring has sprung, I’ve gathered heaps of scented flowers in the garden, from hyacinths to daffys, there are carpets of primroses in a variety of pastel hues, the dawn chorus is a lovely music, I’ve watched Canada geese and coots at the park this morning, and started sowing vegetables for a hopefully bountiful harvest... This all makes me rather happy, and I fancy a floral cocktail to sip whilst gazing out at the blooms. Thus, I mixed this beautiful and refreshing Rose Rickey, the taste of my very own roses, stirred with gin! The roses are not flowering yet, but the shrubs and climbers look very promising; and in the meantime, I have this very lovely tipple. Cheers!
Ingredients (serves 1):
3 ice cubes
½ lemon
15 millilitres/1/2 fluid ounce (1 tablespoon) Rose Syrup
30 millilitres/1 fluid ounce (2 tablespoons) Rosie Gin Liqueur
30 millilitres/1 fluid ounce (2 tablespoons) London Dry Gin
chilled seltzer water, to top
a freshly picked primrose, to garnish (optional)
Fill a highball or large glass with ice cubes. Cut lemon into thin slices, and add them to the glass. Pour in Rose Syrup, Rosie Gin Liqueur and Gin. Top with chilled seltzer water. Garnish with primrose, if desired.
Enjoy Rose Rickey immediately. Cheers!