The Vintage Rose: A Valentine’s Cocktail

February 11th, 2018 § Comments Off on The Vintage Rose: A Valentine’s Cocktail § permalink

The Vintage Rose Cocktail: Perfect for Valentine’s Day (or any day!)

Valentine’s Day is coming up, and with Rosalind Creasy’s The Edible Flower Garden still on my mind, how could I resist sharing a romantic rose-cocktail made with real rose petals and homemade rose syrup? Long time readers may recall this recipe from nearly a decade ago, when The Gardener’s Eden was just getting started. Time to revive a long-standing favorite in the name of love and flowers!

Although it’s easier to locate fresh, organic rose petals in June, many florists now offer organically grown flowers year round. Request imperfect roses —or bags of fresh, organic rose petals— since you will be dismantling them. Be sure to ask for organic roses, making certain that no pesticides have been sprayed on your blossoms. Remember, you will be making syrup and sipping wine soaked in these petals! I make my own rose syrup for this recipe (best made 24 hours ahead, to steep). Some recipes simply use water, sugar and rose petals, however, I like to add food grade rose water and sprigs of French lavender, plus a few drops of organic red food coloring for a pretty pink hue.

Vintage Rose Cocktail

Adapted from The Bubbly Girl, Maria Hunt


Ingredients (makes one cocktail):

¾ oz      Rose syrup (see recipe below)

5 oz      Chilled, brut prosecco, cava or champagne

Twist     Meyer lemon

6           Organic rose petals


Add the rose syrup* to a chilled champagne flute. Top with sparkling wine or champagne. Twist the lemon peel over the glass to release the oils and then drop it into the flute. Garnish with fresh, organic rose petals.

Cheers !

*You can buy rose syrup at many specialty stores, however we made our own:

Rose Syrup

(Adapted from versions by Bubbly Girl, Maria Hunt & Rosalind Creasy)



2      Cups Organic Rose Petals (Rugosa, English and Heirloom Roses are best!)

1/2   Cup Water

1/2   Cup Rose Flower Water (or sub water if unavailable)

3       Sprigs French Lavender

2/3   Cup Granulated Sugar (use up to 1 cup of sugar for thicker syrup)

2       Drops Organic Red Food Coloring (optional)


Mix water and rose flower water (if using) in a medium saucepan and bring the mixture to a slow boil. Immediately add the sugar, stirring constantly. Once the sugar has melted, reduce the heat to a simmer. Slowly stir in the rose petals and lavender. Stir for a few minutes to thicken. Remove saucepan from heat and allow to cool. You may add a couple of drops of organic red food coloring at this point, if you so desire.

Pour the syrup mixture into a bowl with a tight fitting lid and allow to steep and cool overnight in the refrigerator. Remove lavender sprigs and seal the rose syrup in a small bottle. The syrup will keep fresh in the refrigerator for approximately 2 weeks. Freeze rose syrup for longer storage. Rose syrup can be used in many recipes —including cocktails, desserts and even main course entrees— so it’s very worth keeping some on hand, with your emergency stash of ice cream!

Heirloom & English Rose Petals are Especially Large and Fragrant 

Heirloom & English Roses from my Summertime Garden

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Valentine’s Day Fun with Flowers: Introducing The Wild Hibiscus Royale…

February 3rd, 2010 § 3 comments § permalink

I’m a big fan of Valentine’s Day. This probably comes as no surprise. Of course I love any celebration that involves flowers, food and drink. But there is something special about a holiday that exists just to say ‘I love you’. And although we tend to think of romance and candlelit dinners on Valentine’s Day, it’s also a nice time to tell your friends that you love them too. Remember way back when you made valentines for all your classmates? Or maybe you even baked special cookies and gave them away for a smile? Well you can still do that now if you want to, you know. Valentines Day is just plain fun.

And speaking of fun, awhile back my friend Mel gave me a jar of Wild Hibiscus Flowers as a gift. She’s so thoughtful, isn’t she?  Deep red, gorgeous, edible, floating flowers… now doesn’t that sound exactly like something I would like? Of course. And although these lovely little hibiscus flowers and their syrup can be used in myriad ways, (as a garnish, in dessert dishes or drinks), Mel knew that I would have to pop one in a glass of champagne, creating what is known as a Wild Hibiscus Royale. But the blossoms and their sweet nectar also play a starring role in several other cocktails, including the Hibiscus Mojito, Sugar Daddy, Hi-Bellini, Hibiscus Daiquiri, and the soon-to-be tried Adam & Eve Martini.

I’d been saving my jar of hibiscus for a special occasion, but over the weekend I realized that if these floating flowers are as good as they look, then I must let you know about them in time for Valentine’s Day. I mean, what kind of person would I be if I kept this all to myself ? So here you have the visual evidence – gorgeous. And when the sweet hibiscus flowers and syrup are combined with a hint of mint and a whiff of rosewater, they blend perfectly with fizzy, dry brut champagne. But I must warn you, whatever you do, don’t put this syrup in a sweet bubbly, because that would ruin it – stick to a dry sparkling wine or prosecco.

Sure, you could buy regular old flowers. But why not float an exotic blossom in a sparkling glass of bubbles? I think ruby red Hibiscus Flowers make the perfect Valentine’s drink. Have a little fun. You know that I want you to…

Wild Hibiscus Royale

One Wild Hibiscus Flower* per glass

1/4 oz natural rose water, (available in most grocery spice aisles)

2/3 oz Wild Hibiscus Flower* syrup

2     sprigs fresh mint per glass, (one to muddle, one for garnish)

Brut champagne, dry sparkling wine or prosecco

In a champagne flute, muddle one sprig of mint to release oils. Remove crushed leaves from the glass. Add rosewater and place one Wild Hibiscus flower at the bottom of glass, carefully standing upright. Slowly pour champagne into the glass, filling 2/3 of the glass. Top with Wild Hibiscus syrup and a sprig of fresh mint.

*Wild Hibiscus Flowers ($10 for an 8.8 0z jar at, are available online, or through specialty retailers. Wild Hibiscus company is based in Australia and the hibiscus are hand picked on sustainable farms. Each 8.8 oz jar contains approximately 11 hibiscus flowers, and they may be used in a wide variety of cocktails, non-alcholic drinks and desserts. You can also float the flowers in glasses of sparkling water, ginger ale or whatever fizzy beverage strikes your fancy, for a non-alcoholic version of the Wild Hibiscus Royale.

Muddle mint leaves in a champagne flute to release oils, then remove the crushed leaves…

Add 1/4 ounce of rose flower water…

Add one flower from a jar of Wild Hibiscus Flowers in Syrup. Stand the flower upright at the bottom of the flute, and fill the glass 2/3 full with dry champagne, sparkling wine or prosecco. Top with 2/3 ounce of flower syrup and a sprig of fresh mint.

Happy Valentine’s Day – Cheers XOXO – Michaela


Looking for something a little less sweet? Floral tea also makes a lovely Valentine surprise. It’s pretty to watch the dried flowers unfold in the glass teapot and it’s a really easy way to brighten a friend’s day…

Primula Flowering Tea Set with Glass Pot

And then there is the White Flower Farm gift certificate. I always prefer the gift of flowers with roots attached…

20% off White Flower Farm Gift Certificates Over $50 for Valentine’s Day! Use Code AS309. Offer valid 1/30/10 to 2/14/10
Click Here!


Article and photographs copyright 2010, Michaela at The Gardener’s Eden. All rights reserved.

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