Rose Mocktail Recipe

The Rose Mocktail is a non-alcoholic beverage that combines the delicate flavors of rose with the freshness of lemon and ginger. It's a drink that's perfect for those who appreciate floral notes and prefer a sophisticated alternative to alcoholic cocktails. This mocktail is often enjoyed by health-conscious individuals and those who are driving, pregnant, or simply choosing not to consume alcohol.

• Originates from the trend of crafting complex non-alcoholic beverages
• Inspired by the use of floral essences in culinary traditions
• Suitable for a wide range of occasions, from brunch to evening soirees

The Rose Mocktail offers a refreshing and slightly tangy taste with a sweet floral undertone. The effervescence of soda water adds a lightness to the drink, while the thyme provides an earthy note that balances the sweetness of honey and the zing of ginger.

• The rose has been used for centuries in various cultures for its flavor and supposed health benefits.
• Mocktails like the Rose Mocktail are gaining popularity as part of the sober-curious movement.
• Thyme, a common herb in cooking, is also a delightful cocktail garnish that adds a unique aroma.

1. Brew ½ cup of rose or rose hibiscus tea with 1 tsp of honey and allow it to cool.
2. Rim half the edge of a stemless wine glass with a lemon wedge, then dip into Himalayan salt.
3. Fill the glass with ice cubes.
4. Add 1 tsp of freshly squeezed lemon juice and ¼ tsp of freshly grated ginger to the glass.
5. Pour in the cooled tea.
6. Top the glass with soda water.
7. Garnish with a lemon wedge and thyme sprigs.

• Chill the glass beforehand to keep the mocktail cooler for longer.
• Use organic ingredients where possible for a cleaner taste.
• Adjust the sweetness and tartness to your liking by adding more or less honey and lemon juice.

Appetizers

• Cheese Plate: The floral notes of the Rose Mocktail will complement the creaminess of brie and goat cheeses.
• Sushi: Sip on this mocktail with a plate of delicate sushi pieces, especially with floral or citrus-infused rolls.

Main Course

• Grilled Chicken: The mocktail's rose and lemon flavors will brighten up lightly seasoned poultry.
• Salmon: Lemon and thyme are classic pairings with salmon, making this mocktail a perfect accompaniment.

Desserts

• Lemon Tart: The tartness of both the dessert and the mocktail will create a harmonious balance on the palate.
• Fresh Berries: Enjoy the mocktail alongside a bowl of mixed berries for a refreshing and light dessert option.

• If rose or rose hibiscus tea is unavailable, use chamomile or any floral tea as a substitute.
• Agave syrup can replace honey for a vegan option.
• Sea salt can be used in place of Himalayan salt for a similar flavor profile.

Honeyed Lavender Sparkle

Swap rose tea for lavender tea and honey for lavender syrup. You'll get a mocktail with a more perfume-like character and a hint of French countryside.

Ingredients: Lavender Tea, Lavender Syrup, Lemon Juice, Ginger, Soda Water, Thyme Recipe: Brew lavender tea with lavender syrup, add lemon juice, ginger, and cool. Serve over ice, top with soda, and garnish with thyme.

Spicy Cucumber Quencher

Muddle fresh cucumber with Himalayan salt before adding other ingredients. Add a pinch of cayenne for heat. It will be more refreshing with a veggie twist and a spicy kick.

Ingredients: Rose Tea, Honey, Lemon Juice, Ginger, Soda Water, Salted Cucumber, Thyme, Cayenne Pepper Recipe: Muddle salted cucumber, mix in rose tea, honey, lemon juice, ginger, and cayenne. Serve over ice and top with soda.

Citrus Rose Fizz

Use blood orange juice in place of lemon juice for a deeper citrus profile and a stunning color. It will taste brighter with a citrusy punch and more visually dramatic.

Ingredients: Rose Tea, Honey, Blood Orange Juice, Ginger, Soda Water, Thyme Recipe: Mix in blood orange juice with rose tea, honey, and ginger. Serve over ice, top with soda, and garnish with thyme.