Gin and tea go together well, and infusing gin with rose tea creates the perfect base for this delicious fruity/floral cocktail.
Ingredients
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60ml Rose-infused Pinkster Triple Juniper gin
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20ml freshly squeezed lemon juice
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15ml simple syrup (I actually used a smaller quantity of raspberry syrup)
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15ml Pinkster raspberry jam
How to make the Rose-infused Pinkster Triple Juniper gin
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Put 15gm of rose tea (readily available from T2) into a large glass jar
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Add 500ml of Pinkster Triple Juniper gin
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Leave to steep for 2 hours then strain into a fresh container
How to make a Rosie Lee cocktail
Put all the ingredients into a cocktail shaker, add ice and shake vigorously until cold. Strain into a chilled coupe and garnish with a single rose petal.