The Bella Rose Recipe

Make simple lemon syrup

Combine 1 cup sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar fully dissolves and mixture is just simmering. Remove from heat and let cool 3 minutes.

Stir in 1 cup fresh lemon juice and 1 tsp lemon zest (if using). Taste and adjust: add up to 2 tablespoons more sugar syrup or a tablespoon more lemon juice to balance sweetness/tartness to your preference.

Strain the cordial through a fine mesh sieve into a clean bottle or jar. Chill at least 1 hour before using. Keeps refrigerated up to 10 days.

Chill a coupe or martini glass by filling with ice water and set aside while you mix the drink.

In a cocktail shaker add 2 oz Ketel One Botanical Grapefruit & Rose vodka, 0.75 oz orange liqueur, 0.75 oz house lemon cordial, and 0.25 oz fresh grapefruit juice (optional for extra brightness).

Fill the shaker with ice (about 1 cup), cap it, and shake vigorously for 12–15 seconds until the shaker is very cold and the shaker exterior is frosty.

Discard ice water from the chilled glass and double-strain the cocktail into the glass using a Hawthorne strainer and a fine-mesh sieve to achieve a silky texture.

Express a grapefruit twist over the cocktail by holding the twist over the glass and pinching to release oils, then rub the peel on the glass rim and either drop it in or place it on the rim as a garnish. Add an edible rose petal on the surface if desired.

Serve immediately.