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I love to host summer cocktail parties on my deck. And my current favorite drink is called the Elder Scottish Rose. It is both pretty and delicious, with a fun and easy garnish that impresses everyone. Exotic liquors are popular and many unique imports have become available to amateur mixologists. This drink gets the first part of its name from a French imported liquor called St. Germain. It’s made of elderflowers, and it has the sweet and subtle flavor of perfumed blossoms. I’ve combined it with Hendrick’s Scottish Gin, a gin that has the strong flavors of roses and cucumbers.
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When I started seriously tasting the Hendrick’s, I realized that a few crushed rose petals would be a pretty addition, and help enhance the gin’s flavors. The rose petals in this drink add considerably to the aromatics. Eating a rose petal can be a bitter experience, but letting their bruised petals seep into a fresh cold drink is the perfect way to incorporate them.

Create the Sugared Grape Garnish

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Materials

Champagne grapes
Unrefined sugar
Eggs
Whisk
Sifter
Scissors
Parchment paper

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Step1: Cut the cluster of grapes into smaller bunches. They should be small enough to hang on the side of a glass.
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Step 2: Separate an egg, retaining the white. Lightly whisk the egg white. Drench the grapes in the egg white. Let the majority of the egg drip off, leaving the grapes lightly coated.
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Step 3: Sift the sugar onto the grapes. Place the grapes onto the parchment paper to dry. As soon as the whites have hardened, place the grapes in an airtight container in the fridge overnight.

Mix the Drink

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Materials

Hendrick’s Gin
St. Germain Elderflower Liquor
Soda or tonic water
Soda is dry, and tonic is sweet.
1 fresh lemon juiced
Ice
Fresh, unsprayed rose petals
Shot glass
Tall glass
Swizzle stick
Sugared grapes
for garnish
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Step 1: Fill a tall glass with ice. Add 1 shot of Hendrick’s Gin. Add 1 shot of St. Germain Elderflower Liquor.
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Step 2: Add lemon juice to taste.
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Step 3: Grab a pinch of rose petals, and tear them apart with your fingers to crush them and release their essential oils. Add them to the glass.
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Step 4: Fill the glass to the top with soda or tonic water. Soda will make the drink dry, but tonic will add sweetness. This version uses soda. Gently stir the drink with the swizzle stick.
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Step 5: Garnish with the sugared grapes. Enjoy!


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Comments

  1. Laura Cochrane says:

    I can’t wait to try it… I’ve got some nice yellow and pink roses at my house. And hey, Brookelynn, I own that same glass! I love how easy it is to grasp in one hand because it’s narrow. On the other hand, it’s easy for my kitties to knock over too. :)

  2. Karin says:

    you should not use raw eggs for this purpose, use pasteurized eggwhites, it work as well

  3. Farrah says:

    I thought rose petals were poisonous?

  4. Brookelynn says:

    Nope, rose petals are not poisonous. They are often included in all kinds of food and drinks. But it is crucial to use unsprayed roses. Roses from the supermarket that are not labeled organic will have been doused in pesticides. The materials list for this drink mentions to only use unsprayed rose petals. If you follow that rule, it’s all good!

  5. Tab says:

    This drink is beautiful, thank you for sharing the recipe!
    My husband and I are allergic to eggs. Does anyone know of an alternative to get the sugar stuck on the grapes without eggs? I wonder if egg replacer would do the same without tasting too weird.
    BTW – I’ve seen the same done with rose petals, dip in egg, then in sugar and serve atop cakes and desserts. We were served candied roses at a fancy Valentine’s dinner once. My bunnies like to eat rose petals too. (Roses are in the same family as apples)

  6. Brookelynn says:

    This is a really good question! I’ll experiment, then let you know! I’m thinkin’ I’ll try a thin solution of cornstarch? I wonder if that will make them taste chalky? hmmmmm…..

  7. failrate says:

    would some kind of gum, like xanthan gum or gum arabic work?

  8. Barbara says:

    How about using some simple syrup or diluted honey or Karo syrup?