Fleurs du Friday: Peppered Rose Cocktail

March 27, 2015

Why hello, Spring! We’ve been expecting you for quite some time now. (Forgive any impoliteness, but were you stuck in traffic? Overslept, perhaps? Train was late? No botherright this way.) In honor of your sunny disposition and easy-breezy arrival, we’ve mixed up this rose-infused, peppercorn-flecked cocktail. Pretty and pink with fresh floral notes, we think it suits you perfectly. Cheers, long-lost friend!


WHAT YOU’LL NEEDFor the rose-infused vodka:

1 cup vodka

1 tablespoon dried rose petals

For the simple syrup:

1 ½ cup sugar

1 cup water

¼ cup pink peppercorns, crushed

For the cocktail:

2 ounces rose-infused vodka

2 ounces grapefruit juice

4 ounces tonic water

½ ounce pink peppercorn simple syrup

Fresh rose petals, for garnish

To make the rose-infused vodka, combine vodka and dried rose petals in a jar and let sit overnight. Shake occasionally and strain before use.For the simple syrup, combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring occasionally. Simmer until sugar is dissolved and lower heat. Cook another 10-15 minutes to allow pepper to steep; let cool and strain.To prepare the cocktail, pour the infused vodka, grapefruit juice, tonic water and peppercorn syrup into an ice-filled glass. Stir well, garnish with fresh rose petals and sip sweetly!


Fancy another petaled pick-me-up? More fresh-as-a-daisy tipples, right this way.

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