Yash Lakhan
April 27, 2025
The infusion of rose petals and herbs provides a path for exchange between floral nuance and botanical complexity, with the process often starting by steeping them in neutral liquids. The flower acts as a bridge, bringing together divergent flavours while maintaining a consistent note, and botanicals such as thyme, basil, rosemary or mint helping shape the background by adding layers to sips.
To get an impactful herbal flavour, steep mint or rosemary in warm not boiling water, so their oils infuse slowly without becoming bitter or overpowering in the beverage.
Combine rose with one herb at a time to enable each element discern distinctly, providing the infusion with clarity rather than producing conflicting flavour profiles.
Dehydrated rose petals provide a more concentrated aroma when steeped the right way, enabling the base liquid to retain fragrance longer and remain consistent, even when the drink is chilled subsequently.
Infused bases should be cooled slowly instead of being shocked with ice, which prevents aromatic oils from being damaged and ensures that floral or herbal notes do not fade away too rapidly in the final blend.
Utilising a neutral medium such as still water or unsweetened tea enables rose and herbs to take centrestage, providing an undiluted aromatic note to cocktails.
After the infusion is complete, strain gently to eliminate solid particles without compromising on extracting vital oils, which provides silken finish in sips and the aromatic profile to remain assertive. *Drink Responsibly. This communication is for audiences above the age of 25.