ROSY GIN COCKTAIL

Makes: 1

Rose petal syrup:

250ml (1 cup) water

200g (1 cup) white sugar

4-6 rinsed, organic single-colour roses

Cocktail:

30ml (2 tbsp) gin

10ml (2 tsp) rose petal syrup

60ml (1/4 cup) tonic water

125ml (1/2 cup) soda water

1 small strip orange zest

Heat the water, sugar and roses in a saucepan, and stir to dissolve the sugar then bring to the boil and simmer for 2 minutes. Allow mixture to cool. The longer you leave the petals in the syrup, the more intense the flavour will be.

Taste and check the flavour, and, when you’re satisfied, strain the syrup into a jar and refrigerate for up to one week — saving for more rosy gin cocktails. To make the cocktail, pour the gin and syrup into a highball glass. Add a few ice cubes and top up with the tonic and soda water. Gently squeeze the zest oil into the glass, then drop in the orange zest itself.

Mocktail: Omit the gin and tonic, increase the rose petal syrup to 15ml (1 tbsp) and the soda water to 180ml (3/4 cup).