Summertime Rose Martini Recipe

I love a good martini!  

I've always associated this cocktail, the martini, with old folks.  Well, here I am...old folk or not, I love this martini!  Maybe it's because it's so beautiful to look at.  It's 'curated' with love too, meaning we'll make the rose water first, then we'll make the rose syrup, and then we'll go back to the garden and gather some rose petals to decorate it.  Presentation is everything!  A beautiful presentation makes everything taste better and prompts you to slow down and savor what it is you're about to consume.  

I went through several trials (as usual) before I settled on the following recipe.  This martini is dry, as it should be, but it carries a hint..just a tiny hint of sweetness.  Just enough to hook you :) 

I have included the rose water recipe, as well as the rose syrup recipes, which should really be prepared a day prior to when you want to make your cocktails.


Rose Martini


for the Rose Water-  Distilled Water (1 gallon), 2-3 handfuls of rose petals, organic & washed.

for the Rose Syrup- 2 c. demerara sugar, water, rose water

for the Martini-

2 oz Hendricks Gin

1 oz Dry Vermouth

2 t. Rose Syrup

3 dashes aromatic cocktail bitters (I used Peychaud's; great flavor, beautiful color added to martini!)

Materials; ice, cocktail shaker, and beautiful martini or coupe glass that have been chilled


Start the day before you want this cocktail by making the rose water, and then the rose syrup. You'll use the rose water  to make the rose syrup, so let's begin with the rose water.

It's simple---grab a couple or 3 handfuls of rose petals from the garden, or a bunch of roses that you've purchased.  Try very hard to purchase locally grown, organic and sustainable roses!  Also, the prettiest rose water colors are made from hot pink, pink, and just a handful or less of red petals.  I also love to use smaller petals such as a rambler in dark pink for the garnish.

Wash the petals in a colander with cool water to remove any residue.  Let them dry a bit, or dab with paper towel. Place the petals into a pot and just cover them with distilled water.  Bring to low boil, then reduce to simmer and let them simmer for 30 minutes, or until all the color has been simmered out of the petals.  Strain the water into a glass container that you can seal.

For the syrup; 

2 c. demerara sugar, or natural sugar (not white)

1/2 c water

1/2 c rose water

Bring you water to a boil in a small saucepan.  Dissolve the sugar into the boiling water, stirring constantly.  Sir in the rose water, reduce the heat, and cover the pan.  Allow the syrup to simmer for about 15 minutes.  Remove from heat and allow to cool while still covered.  Pour into glass jar with a good seal.


 Beautiful color rose syrup!

 Now that you have made your rose water, and your rose syrup, you're ready to make a martini!

You will have leftover rose water more than likely, so use that!  I love to keep a jar of it in my bathroom and use it as a facial toner.  You will also have lots of rose syrup leftover to use for many other things!  More cocktails...on your pancakes, and in your tea are just a few ideas.  Get creative!

For the Rose Martini;

2 oz. Gin

1 oz dry vermouth

1 t. rose syrup

3 dashes cocktail bitters

Garnish; rose petals

In a cocktail shaker filled with ice cubes, pour the gin, dry vermouth, and rose syrup.  Get

In a cocktail shaker filled with ice cubes, pour the gin, vermouth, and rose syrup, and shake very well.

Add the bitter to the chilled glasses, then pour, and finally--garnish with beautiful rose petals.  Enjoy!




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