Rosal Recipe

Combine honey and hot water in a heatproof container. Stir until the honey is fully dissolved to make a simple honey syrup.

If using fresh rose petals: add petals to the warm honey syrup and let steep for 10 minutes off heat to infuse floral notes. If using rose water: add 2 teaspoons to the syrup after it cools slightly.

Add lemon zest to the syrup while it is still warm to lift and brighten the floral aroma.

Strain the syrup through a fine mesh sieve to remove petals and zest. Cool completely. Refrigerate in a sealed jar for up to 2 weeks.

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Fill a cocktail shaker with ice.

Pour in 2 oz gin and 0.5 oz aged rum into the shaker.

Add 0.75 oz fresh lime juice and 0.5 oz fresh grapefruit juice to balance the floral-sweet elements.

Add 0.75 oz honey-rosal syrup and 0.25 oz aperitif or dry vermouth if using (this adds complexity and a slightly savory edge).

Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Discard ice or water from the chilled glass. Strain the cocktail into the chilled coupe (use a fine strain if you prefer a cleaner surface).

Add a large ice cube to a rocks glass and serve on the rocks alternative: serve neat in the chilled coupe.

Garnish with a fresh rose petal laid on the surface and a thin grapefruit twist pinned to the rim or floated. Optionally place a dehydrated rose in the glass for visual drama.

Present immediately. Sip slowly to enjoy the floral honey notes balanced by citrus and the backbone of gin and aged rum.