Alcohol-Free Rose Garden Cocktail
7
- Makes1 drink
Produced By Stephanie Han Kim. Photo, Erik Putz. Food Styling, Ashley Denton. Prop Styling, Madeleine Johari.
This fresh and vibrant lowball is a great antidote to the mid-winter blues. It combines the floral notes of Ceder’s Pink Rose faux gin with honey and bright pink grapefruit, which, like all citrus, is at its peak in winter.—Christine Sismondo
Ingredients
1 small slice lemon peel
2 sprigs thyme
1 oz honey syrup, (recipe below)
2 oz Ceder’s Pink Rose Distilled Non-Alcoholic Spirit, (see note below)
1 oz freshly squeezed pink grapefruit juice
2 oz soda water
dehydrated orange slice, for garnish (instructions below)
Instructions
In a rocks glass, gently muddle together lemon peel, 1 sprig thyme and honey syrup to coax out the citrus oils. Add Ceder’s and grapefruit juice and stir together, ensuring all honey syrup is incorporated in mixture. Add 1 oversized “king” ice cube (or several regular-sized cubes) and top with soda water. Stir again briefly. Garnish with remaining sprig of thyme and dehydrated orange wheel.
Honey syrup
Heat one part honey with one part water in a saucepan set over low. When honey is fully incorporated into water, remove from heat. Let cool, and then refrigerate for up to 2 weeks.
Ceder’s Pink Rose Distilled Non-Alcoholic Spirit
Don’t have Ceder’s on hand? Almost any non-alcoholic spirit will work.
Dehydrated orange wheel
Preheat oven to 250F. Slice an orange and arrange slices on baking sheet. Bake, flipping once, for 2 to 3 hours.
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