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Minted Rosemary Rose Cocktail

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"Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, minted rosemary syrup, and a few drops of rosewater add up to a fragrant and refreshing summer cocktail. Garnish with thin cucumber slices. It's a signature cocktail at the Peninsula in Chicago."
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Ingredients

50 m servings 1040 cals
Original recipe yields 1 servings (1 cocktail)

Directions

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  1. Combine water, sugar, mint, rosemary, and lemon zest together in a saucepan; bring to a boil, remove from heat, and let steep for at least 10 minutes. Strain through a fine-mesh sieve into a glass jar, cool to room temperature, and chill syrup in the refrigerator until cold, at least 30 minutes.
  2. Combine vodka, elderflower liqueur, white wine, limeade, and 1 fluid ounce chilled mint-rosemary syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a martini glass and garnish with cucumber and rosewater.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the simple syrup ingredients. The actual amount of the syrup consumed will vary.

Nutrition Facts


Per Serving: 1040 calories; 0.4 g fat; 222.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 18 mg sodium. Full nutrition

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