Minted Rosemary Rose Cocktail

Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, minted rosemary syrup, and a few drops of rosewater add up to a fragrant and refreshing summer cocktail. Garnish with thin cucumber slices. It's a signature cocktail at the Peninsula in Chicago.

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 1040 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon lemon zest
• 1 cup water
• 1 cup fresh mint leaves
• ice
• 1 tablespoon fresh rosemary leaves
• 1 ½ fluid ounces cucumber-flavored vodka
• 1 fluid ounce elderflower liqueur (such as St. Germain®)
• 1 fluid ounce dry white wine (such as Sauvignon Blanc)
• 1 fluid ounce limeade
• 3 cucumber slices
• 3 drops rosewater

Recipe Instructions

Step 1

Combine water, sugar, mint, rosemary, and lemon zest together in a saucepan; bring to a boil, remove from heat, and let steep for at least 10 minutes. Strain through a fine-mesh sieve into a glass jar, cool to room temperature, and chill syrup in the refrigerator until cold, at least 30 minutes.n

Step 2

Combine vodka, elderflower liqueur, white wine, limeade, and 1 fluid ounce chilled mint-rosemary syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a martini glass and garnish with cucumber and rosewater.n