One of my favorite restaurants in NYC is a French Moroccan place in Midtown called Barbes. I was there with my mom for dinner one night, and we ordered a three-course dinner special with vegetable cous cous, tagine chicken with preserved lemons, and for dessert, chocolate mouse and a dessert b’stilla. The b’stilla was made up of layer upon flakey layer of flakey phyllo, with pistachios, hazelnuts, cream, and rose water. The rose water gave such a nice complement to the cream sauce, and kept it a light and refreshing dessert. Ever since that dinner at Barbes, I have wanted to pick up some rose water and use it in creative ways.
At last, I ordered the rose water, which you can easily get on Amazon by the way, and started experimenting with it. This Raspberry Rose Gin and Tonic is my best recipe after an afternoon of “mixology” in my hot, humid apartment. Of course, I had to drink the results of my experiment and it was so nice and refreshing.
Although I call this a Gin and Tonic, I use seltzer water instead of tonic water. I did not want to use tonic water with quinine, as quinine has a very distinctive taste, and I wanted the rose and raspberry flavors to stand out. The use of seltzer water still gives a nice bit of carbonation as a mixer, but doesn’t take away from the star flavors. The gin goes very well with the rose, raspberry, and lemon, and the cocktail itself is a nice clear pink color. This drink is so nice on a hot summer day. I took a cocktail shaker of it to an outdoor movie event and it was a big hit.
- 1 oz good gin
- 2 oz seltzer water
- 1 teaspoon sugar
- 1 teaspoon rose water
- 1/2 teaspoon fresh lemon juice
- 5 fresh raspberries
- In a cocktail shaker, combine the gin, seltzer, rose water, sugar, and lemon juice. Add the raspberries, and muddle in the shaker with a spoon to infuse the flavor. Shake gently to mix, and pour, strained, into a glass, discarding the muddled raspberries.