Shanghai Rose
An elegant and refreshing cocktail combining floral rose syrup with citrusy yuzu juice, garnished with aromatic rosemary crystals. This sophisticated drink balances sweet, sour, and herbal notes with a sparkling finish.
Ingredients
- •½ cup dried rosemary
- •½ cup superfine sugar
- •8 ounces rose syrup
- •8 ounces water
- •1 whole lime juice
- •¼ cup rosemary crystals
- •2 ounces rose elixir
- •2 ounces yuzu juice
- •2 ounces simple syrup
- •1 to fill ice
- •18 ounces soda water
- •2 sprigs fresh rosemary
- •note
- •note
Cooking Instructions
- 1.
In a food processor, process the rosemary and sugar until fully combined, about 1 minute-there will be visible pieces of rosemary. DO AHEAD: Rosemary crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
1 min
- 2.
In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
15 min
- 3.
Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
3 min
- 4.
Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.
2 min
