Rose water is a love-it-or-hate-it ingredient. You either appreciate the delicate floral notes or it makes you feel like you’ve been punched in the face with your grandmother’s perfume. It’s a fine line. A subtle amount of rose water can transform baked goods, jam, ice cream and, of course, cocktails. The first time I fell in love with rose water was at Balaboosta in New York City. I ordered the knafeh for dessert — a Middle Eastern cheesecake made with thin shreds of phyllo dough. It was served with this delicate rose water ice cream and topped with pistachios. I promptly ordered a bottle of rose water and began plotting ways to use it. Check out my article on SheKnows.com!
Rose water grapefruit cocktail recipe
Makes 1 cocktail
- 1-1/2 ounces vodka
- 1-1/2 ounces fresh grapefruit juice
- 1 ounce honey
- 1/2 teaspoon rose water
- splash of Campari
- 4 ounces club soda
- lemon peel for garnish
Mix vodka, grapefruit juice, honey and rose water in a cocktail shaker. Pour over ice and top with club soda and a splash of Campari. Garnish with lemon peel.