Yash Lakhan
April 22, 2025
Rose petals bring a subtle aroma and floral flavour to cocktails. In most drinks, it is introduced in forms such as rosewater, syrup, infusions or as garnish in the right proportion, since adding too much can disrupt other flavours; whereas using just enough adds a desired floral depth to beverages.
With an assertive scent, Damask roses are well suited for making rosewater and syrups, imparting a rich floral flavour that is carried well with minimal utilisation.
Generally reserved for sensitive infusions, the ‘cabbage rose’ provides subtle, tea-like floral flavour that integrates well into spirits without overwhelming lighter cocktail bases.
This variety is best suited for fresh garnishes or subtle infusions, with mild aromas and a crisp, clean finish that does not compete with citrus or botanical foundations.
Generally used as dried flowers or frozen in ice cubes, English roses contribute visual appeal, providing light scent with minimal flavour impact.
Used in traditional culinary rosewater, Turkish roses provide a perfume reminiscent of familiar floral character, commonly utilised in Middle Eastern-themed cocktails and their inherently sweet profile. *Drink Responsibly. This communication is for audiences above the age of 25.