Rosehip cocktail
Cocktail made from rosehip infused gin with rosehip cordial and prosecco
Rosehip infused gin with rosehip cordial and prosecco
Today we’re celebrating that it’s Saturday and we just looove the weekend! I made a cocktail based on the rosehips that we picked earlier this autumn. We made a purée of most of them and store in the freezer, but I also dried some.
For this cocktail I used both the purée and the dry rosehips.
Rosehip infused gin
300 ml gin
20 dried rosehips
Pour 300 ml good Gin (I used Tanqueray, my favourite Gin) into a bottle. Add the dried rosehips, and let it stand for at least 3 days, but even up to 7 days for more flavour.
rosehip cordial
100 ml rosehip purée
100 ml sugar
1 tbsp fresh ginger, finely chopped
300 dl water
Bring everything to a boil in a saucepan, let it simmer for about 10 minutes. Strain through a fine filter, I used a textile coffee filter.
Cocktail made from rosehip infused gin with rosehip cordial and prosecco
Mix 4 ml infused Gin with 4 ml cordial in a shaker and shake with ice. Pour in a cocktail glass and top up with prosecco.
You can play around with the proportions here, depending if you prefer a sweeter or a stronger cocktail. For me the 50/50 mix was a good balance.
