Rose Whisky Sour
Toast spring with this elevated classic, which has a touch of perfume—in the best possible way—thanks to the addition of rosewater and a garnish of fresh rose. Look for rosewater at your local grocery store or in Middle Eastern specialty food shops. Makes 1 whisky sourIngredients:
2 oz whisky
1/2 oz fresh lemon juice
1/2 oz Rose Simple Syrup (recipe follows)
1/2 oz egg white (optional)
Rose petal for garnish
Directions:
Add whisky, lemon juice, syrup and egg white to a cocktail shaker. Shake vigorously until foamy. Remove lid and fill with ice. Shake again until chilled. Strain into a chilled rocks glass. Taste and add a drop or two more of pure rosewater, if you like. Garnish with a rose petal. Makes 1 cocktail
ROSE SIMPLE SYRUP
Bring 1 cup (250 mL) water to a boil. Stir 1 cup (250 mL) sugar into the boiling water to dissolve, stirring constantly. When sugar has dissolved completely, cool syrup. Stir in 1 tsp (5 mL) rosewater. Taste and add more rosewater, if you like. Store in an airtight jar in the fridge for up to 2 weeks. Makes 1 1/2 cups (375 mL) syrup
