Rosie Lee Cocktail

Gin and tea go together well, and infusing gin with rose tea creates the perfect base for this delicious fruity/floral cocktail.


  • 60ml Rose-infused Pinkster Triple Juniper gin

  • 20ml freshly squeezed lemon juice

  • 15ml simple syrup (I actually used a smaller quantity of raspberry syrup)

  • 15ml Pinkster raspberry jam

How to make the Rose-infused Pinkster Triple Juniper gin

  • Put 15gm of rose tea (readily available from T2) into a large glass jar

  • Add 500ml of Pinkster Triple Juniper gin

  • 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.

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