Hendrick’s gin seems to get this subtle balance just right, blending the cool vegetal crispness of cucumber and the spicy tang of citrus with the rose petals’ lush sweetness. But if you’d like to try mixing up your own floral creations this season, there are a number of other rosy options:
- The May/June issue of Imbibe includes a feature on rose water in cocktails, along with a bouquet of recipes from top mixologists.
- For broader culinary coverage (including desserts!), an article in the Pittsburgh Post-Gazette last month offers many edible and drinkable possibilities for roses, including a recipe for rose syrup, which can be used to make a simple but delicious champagne cocktail with your choice of sparkling wine.