I put my favourite summer flavours together, pink grapefruit and peach, with a floral fragrance that will match perfectly.
I have always loved the flavour of floral fragrances in my food, but it is very rare when I see it either on a menu or in a cookbook. And whenever I do try to incorporate fragrances into my recipes it’s quite hard to ensure they don’t taste like I accidentally tipped fairly liquid in the mix, so I decided to do a bit of cocktail experimenting.
AKA, Rose water (this can be found in the baking isle of supermarkets such as Waitrose and Sainsbury’s).
As essences in general are very powerful in flavour, rose-water is just slightly weakened by the added ‘water’, making it smell a bit like Turkish delight mixed with Cath Kidston’s hand cream. Finally, your favourite beauty product’s scrummy-smell can now be added to a G&T.
Personally, I think this summer drink is in competition with my preferred way of Pimms (with R Whites and very weak).
1 ½ tbsp of Peach Squash
2 ½ tbsp of Pink Grapefruit Squash
200ml Sparkling Water
1/8 tsp of Rose Water Essence
Edible Rose Petals (optional)
- You could also turn this mocktail into a cocktail by adding your own touch.
- In the photo, I topped this with edible rose petals.
- You should taste as you go along because as these flavours are quite raw and fresh, it’s all about carefully testing to your preference.
- Put both flavours of squash into your glass and add the sparkling water. Taste if your drink needs to be weaker or stronger.
- Add your rose water little at a time as this is very strong so it’s better to build it up.
- Add ice and garnish with whatever straws, glitter or even confetti.