Happy New Years!! I mean, I know I'm a few hours early, but man, this year can not end fast enough, amirite? I'm happily bidding adieu to 2016 with two of my favorite things, gin and bubbly.
I love a good sparkling cocktail, and especially one with gin. Being the dead of winter, that means its citrus season, and I'm excited for all the Meyer lemons I'm going to be using in drinks over the next month until they're all gone.
I am a sucker for pink drinks, and I decided I'd make some rose syrup for a touch of soft pink in this cocktail. It turned out just right, and the floral notes in the gin married well with the rose syrup. Plus, how perfect is the name of this drink for this cold time of year, when you're out and about, bundled up, with ruddy cheeks?
As I close out this year, I am reflecting on how difficult it has been. It's challenged me in so many new ways, both good and bad. I know a lot of you can relate. And through it all, I am most grateful for all of you that read, follow, and share this blog. It has brought me such solace when I have needed it, and I hope that it in return, it has brought you all some joy in the form of liquid sunshine. I look forward to doing bigger and better things in 2017. Thank you for reading and Happy New Year!!
- 1 1/2 oz Gin (I used The Botanist)
- 1/2 oz Rose Syrup*
- 1/2 oz Meyer Lemon Juice
- Dry Sparkling Wine
Combine all ingredients except sparkling wine in a shaker with ice. Shake for 10 seconds and strain into a champagne flute or coupe. Top with bubbly, and garnish with rose petals.
- 4 Tablespoons Culinary Grade Rose Petals (you can use fresh petals as long as they haven't been treated with pesticides)
- 1 cup Sugar
- 1 cup Water
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and let cool. Fine strain into an airtight container and store for up to a month in the fridge.