Restaurants›Tamasha: Bar + Indian Kitchen›Rose Royale G & T Recipe

Rose Royale G & T Recipe

Name: Tamasha: Bar + Indian Kitchens ROSE ROYALE G & T Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Cocktail
Ingredients: 500 ml London dry gin (base); 8 g Dried edible rose petals (unsweetened, food-grade); 6 pcs Green cardamom pods; 5 g Granulated sugar (optional, for slight softening); 200 ml Premium Indian tonic water (chilled); 6 pcs Ice (large cubes); 2 pcs Fresh edible rose petals (for garnish); 1 pcs Thin lemon peel or twist (optional, aroma)

Inspired by Tamasha: Bar + Indian Kitchen

Time2h 30m

Serves6

Our gin is delicately infused with rose petals and a whisper of cardamom, elegantly paired with classic tonic.

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Ingredients

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Rose-Cardamom Gin

2 1/8 cup (500 ml) London dry gin (base)0.28 oz (8 g) Dried edible rose petals (unsweetened, food-grade)6 pcs Green cardamom pods0.18 oz (5 g) Granulated sugar (optional, for slight softening)

Cocktail and Garnish

7/8 cup (200 ml) Premium Indian tonic water (chilled)6 pcs Ice (large cubes)2 pcs Fresh edible rose petals (for garnish)1 pcs Thin lemon peel or twist (optional, aroma)

Method

Rose-Cardamom Gin

Prepare cardamom

Lightly crush the green cardamom pods with the flat side of a knife or a small mallet just enough to crack the pods and expose the seeds — do not pulverize. This releases aroma without adding excessive bitterness.

Combine gin and botanicals

In a clean 750 ml or larger glass jar (with lid), pour 500 ml of the London dry gin. Add the 8 g dried edible rose petals and the lightly crushed 6 cardamom pods. If you prefer a milder edge and slightly rounded mouthfeel, add 5 g granulated sugar to soften the infusion (optional).

Infuse

Seal the jar and store at room temperature away from direct sunlight. Let the gin infuse for 24 to 36 hours, tasting after 18–24 hours. The rose should provide a delicate floral note and the cardamom a warm whisper; stop the infusion when floral and spice are balanced to your taste (longer infusion increases intensity and can become vegetal or bitter).

Strain and rest

When the infusion reaches the desired flavor, strain the gin through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean bottle to remove petals and cardamom bits. Discard solids. Optionally chill the bottled infused gin for at least 1 hour before serving to allow flavors to settle.

Build the ROSE ROYALE G & T

Glassware: Use a large copa or highball glass chilled if possible. Fill the glass with 5–6 large ice cubes to keep dilution slow and effervescence crisp.

Pour infused gin: Measure 60 ml of the prepared rose-cardamom gin and pour it over the ice.

Add tonic: Gently pour 150–200 ml of chilled premium Indian tonic water down the side of the glass or over the back of a bar spoon to preserve carbonation. Adjust to 150 ml for a spirit-forward drink or 200 ml for lighter bitterness.

Light stir: Give the drink one or two gentle turns with a bar spoon to integrate without flattening the tonic.

Garnish and aroma: Express the lemon peel over the drink by holding it over the glass and giving a quick twist to release oils (optional). Float 1–2 fresh edible rose petals on the surface for a visually elegant touch. Do not muddle the petals — they are only for aroma and presentation.

Serve

Serve immediately while tonic is fully effervescent. Recommend providing a straw or long spoon so the drinker can gently stir as the ice slowly dilutes the cocktail.