A crisp, refreshing, and bubbly cocktail, balancing fresh fruit juice with delicate floral notes. The rose water syrup brings out the rose petal used in our gin in this bright Spring cocktail.
1.25 oz Highside Amaro Mele
.5 oz Rose water-ginger-rosemary syrup (see below)
.25 oz Fresh Lemon Juice
.25 oz Pomegranate Juice
Garnish: Frozen pomegranate seeds, rosemary sprig
Mix all ingredients in a cocktail shaker (less soda water), add ice, and shake vigorously for 5-10 seconds, or until chilled. Strain into a highball glass that is over-filled with ice. Top remainder of glass with soda water and lightly stir once. Garnish with frozen pomegranate seeds and fresh rosemary.
Rose Water-Ginger-Rosemary Syrup: Add 1/2 cup dried rose bud/petal to 1 cup warm water and let steep for 30 minutes. Strain to separate rose water from bud/petal. Bring rose water to a boil and mix in 1 cup of sugar, stirring until fully dissolved. Reduce heat to a simmer, add 2-3 rosemary sprigs and 3-4 small slices of ginger root and cover for 10 minutes. After 10 minutes, let cool, then strain. Store in the refrigerator.