English Rose Cocktail
This English Rose Cocktail combines rose-infused vodka, pink peppercorn simple syrup, and black tea for the most perfectly warming winter tea cocktail
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Makes: 2 drinks
Ingredients
- 1 cup vodka (alternatively, you could use gin)
- Handful dried rosebuds (food grade)
- ¼ cup pink peppercorns
- 1 ½ cups granulated sugar
- 3 cups water, divided
- 2 Earl Grey (or other black tea) tea bags
Instructions
- Combine rosebuds and vodka in a mason jar for about 24 hours.
- Using a mortar and pestle crush pink peppercorns. If you don't have a mortar and pestle, place the peppercorns in a bag and use a blunt object to crush them.
- In a medium saucepan, combine sugar, 1 cup water, and crushed peppercorns over medium-high heat. Stir until the sugar is dissolved (about 5 minutes) and then remove from the heat to a bowl or a mason jar and let cool to room temperature.
- Make two cups of tea, each with 1 cup of water and 1 tea bag. Add 1 ½ oz. of the rose vodka and ½ oz. of the pink peppercorn syrup to each cup of tea. If you want your tea sweeter, add more of the syrup.
Notes
- Adapted from Winter Cocktails (affiliate link)
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