We start with strawberry. Though the robust sweetness will need to take the lead in the cocktail, it could easily overwhelm if not properly positioned. But the addition of rose adds an airy note, while grapefruit’s dry tang provides the bulk of needed balance to the strawberry.
Ingredients
- 2 cups water
- ½ cup dried pink rosebuds or petals*
- 1 pound fresh strawberries, washed and hulled
- ½ grapefruit
Preparation
In a small saucepan, bring water to a boil; add rosebuds and remove from the heat. Let steep for 1 hour then strain through a fine sieve. Discard the rosebuds and chill the liquid, covered, for up to 1 week.
Push strawberries through juicer and in to a serving pitcher. Add rose water to taste. Serve immediately with a squirt of grapefruit juice to taste.
*We found fragrant, organic rose petals and rosebuds at the Clintonville Community Market.
Cooking
For a cocktail…
In a mixing tin or large glass filled with ice, combine 1½ cups juice, ¾ cup Watershed Gin, and ⅛–¼ cup lemon simple syrup (see our recipe for Turmeric Lemongrass Lemonade above). Stir well to integrate and chill ingredients. Strain into a coupe or martini glass, and garnish with a rose petal, grapefruit twist, or fresh strawberry.
Makes 2 servings
