Royal Rose Syrups

Santa Ginevra

2012-02-17T07:31:00.000-08:00

Recipe by James Bumbery.

1 1/2 oz. Cynar
1/2 oz. Berkshire gin
1 oz. fresh lemon juice
1 oz. Royal Rose Tamarind Syrup
3 dashes lemon bitters

Add ingredients to a shaker half full of ice and shake vigorously; serve straight up in a chilled cocktail glass.

Royal Rose Goes to Bali

2012-02-15T06:14:00.000-08:00

Forrest and I had a fantastic trip. We explored the island on a little black Honda Vario motorbike. Steep mountains covered in green rice terraces, black sand beaches with crashing surf, picturesque villages throughout the countryside, and food around every corner. I gained 5 pounds, and a wealth of knowledge and experience! Here are some pictures of the market in Tabanan, Bali:

Sweets for sale - made mostly from rice and/or palm sugar.

The chickens running all over the island give new meaning to the phrase "free range".

To stay cool in the 90 degree weather, the Balinese drink cooling beverages made from fresh young coconut milk, ice, lime juice, and grass jelly.

More sweets, including my favorite, kelepon - little green rice gummy pods filled with liquid palm sugar.

Sate - delicious.

Tiger's Milk

2012-02-15T05:13:00.000-08:00

3 oz. Irish whiskey
1/2 oz. Royal Rose Cardamom-Clove Syrup
1 egg white
freshly grated nutmeg, to garnish

Dry shake whiskey, egg white, and Cardamom-Clove syrup for 1 minute. Add ice and shake for another minute or more. Serve straight up or on the rocks with a sprinkling of freshly grated nutmeg.

Virgin Sacrifice

2012-01-31T05:17:00.000-08:00

From Wikipedia: "Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled."

Umm...sounds pretty good to me!

Recipe by James Bumbery:

2oz. Xtabentún
1 oz. fresh lime juice
1/2 oz. Luxardo amaretto
1/4 oz. Royal Rose Three Chiles Syrup
dash of Scrappy's grapefruit bitters

Shake ingredients with ice; serve straight up.

Isla de la Pirata

2012-01-28T11:32:00.000-08:00

This drink knocked me on my ass last night.

1 1/2 oz. blended scotch whiskey
1/2 oz. aged rum
1/2 oz. fresh lime juice
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/2 dropper-full Bittercube Jamaican #1 bitters
splash of pear or peach nectar

Combine ingredients over ice and shake vigorously. Strain into a chilled cocktail glass. Resist the urge to guzzle.

Pink & Silver Fizz

2012-01-24T05:31:00.000-08:00

Strawberry-fennel syrup gives this fizz a lovely pink color.

1 1/2 oz. gin
1/2 oz. lemon juice
1/2 oz. Royal Rose Strawberry-Fennel Syrup (coming soon!)
1 egg white

Dry shake ingredients for about one minute, or until you just have to take a break. Add ice. Shake for another minute. Strain into a chilled cocktail glass.

White Cyclone

2012-01-23T05:21:00.000-08:00

Bittermens mole bitters and our Three Chiles Syrup take this to the limit. Drink straight up or on the rocks.

2 oz. white rum
1/2 oz. Royal Rose Three Chiles Syrup
1/2 oz. fresh lime juice
1/2 dropper-full Bittermens mole bitters

Add ingredients to a Boston shaker half-full of ice; shake vigorously. Strain into a cocktail glass and garnish with a lime twist.

Frosty Winter Sled

2012-01-19T04:09:00.001-08:00

Recipe by Warren Bobrow

4 oz. Bluewater Vodka
1/2 oz. Royal Rose “Rose” syrup
1 Medicine Dropper of Bitter End Thai Bitters
Spray of Dolin Dry Vermouth

Preparation:
1. Spritz the inside of a pre-chilled Martini glass with Vermouth.
2. Grab a cocktail shaker fill ½ with ice.
3. Add Bluewater Vodka, Royal Rose syrup, the Bitter End Bitters.
4. Stir gently and strain into your Martini glass.
5. Garnish with a sprig of Lemon Thyme.

Magic Monk's Eventual Dream Punch

2012-01-12T12:10:00.000-08:00

I highly recommend you read the full recipe by Warren Bobrow here; his words conjure a magical scene. Makes 2 or more drinks.

3 Shots Tenneyson Absinthe or your choice of Absinthe
1 Shot Chartreuse VEP
6 shots of grilled blood orange juice
A few slices of (ungrilled) blood orange for garnish
Bitter End Moroccan Bitters
Royal Rose Tamarind Syrup
Seltzer Water

Sear blood orange segments in a cast iron or stainless steel pan until nicely browned on both sides, set aside to cool, then juice through cocktail sieve. Combine Absinthe and Chartreuse VEP in a cocktail mixing vessel of your choice. Add seared blood orange juice, then add a medicine dropper-full of the Bitter End Moroccan Bitters. Add a splash or two of the Royal Rose Tamarind Syrup. Stir to combine. Pour into a cocktail glass, top with a bit of seltzer water, and garnish with a slice of blood orange.


Photo by Warren Bobrow

Mexican Marauder

2012-01-12T05:49:00.000-08:00

2 oz. Chinaco reposado tequila
1/2 oz. fresh lemon juice
1/2 oz. Royal Rose Three Chiles Syrup
1/3 dropper-full Bittermen Burlesque bitters
1/3 dropper-full Bittercube Jamaican #1 bitters

Add ingredients to a Boston shaker half-full of ice; shake vigorously. Serve on the rocks or straight up.

Mexico City Organ Grinder Splash

2012-01-06T07:56:00.001-08:00

Recipe by Warren Bobrow; makes 2 drinks

2 shots of Tuthilltown White Whiskey
2 shots Casa Noble Tequila
1 tablespoon of Royal Rose Three Chile Syrup
1 medicine dropper of Bitter End Mexican Mole Bitters
cava, champagne, or sparkling wine

Add whiskey, tequila, and Royal Rose Three Chiles Syrups to a cocktail shaker half full of ice. Shake. Strain into 2 coupe glasses, then add exactly five drops of the Bitter End Mexican Mole Bitters into each glass. Top with a splash of cava. Garnish with a cherry.

The Fifth Season

2012-01-03T07:45:00.000-08:00

2 1/4 oz. brandy
1/2 oz. Lillet blanc
1/4 oz. Royal Rose Raspberry Syrup
1/4 oz. Royal Rose Tamarind Syrup
1/2 oz. fresh lemon juice
2 dashes Angostura bitters

Combine ingredients over ice in a Boston shaker. Shake vigorously until the tin ices over. Strain into a chilled cocktail glass and garnish with a lemon twist.

New Years in the Tropics

2011-12-31T12:48:00.000-08:00

2 oz. cachaca
1/2 oz. lime juice
1/2 oz. Royal Rose Three Chiles
1/4 dropper Bittermens Mole bitters

Combine ingredients in a Boston shaker and add ice. Shake vigorously. Serve straight up or on the rocks.

Acapulco "Slippery" Tea

2011-12-29T06:43:00.000-08:00

Recipe by Warren Bobrow. Makes 2 drinks.

4 shots of Casa Noble Crystal Tequila
1 Tablespoon of Royal Rose Three Chiles Syrup
6 ounces of green tea, iced
Seltzer water
Crushed Coconut water ice (Fill an ice cube tray with unsweetened coconut water)

Chill two Martini glasses. Half-fill a pint glass or cocktail shaker with regular ice. Add the Casa Noble Crystal Tequila. Add the Royal Rose Three Chiles Simple Syrup. Shake. Add 6 oz iced green tea to the cocktail shaker, stir. Crush some of the coconut water ice and add the shards to your pre-chilled Martini glass. Strain the tequila mixture into the glasses. Top with a bit of seltzer. Garnish with a sprig of cilantro.

Golden Brioche French Toast

2011-12-26T05:36:00.000-08:00

Try making this the day after a big holiday. It's easy and a great way to use up leftover bread or pannetone.

6 slices brioche, bread, or pannetone, cut 1/2 inch thick
2 eggs
3/4 cup milk
2 tablespoons Royal Rose Cardamom-Clove Syrup, or to taste

Whisk eggs, milk, and syrup in a shallow baking dish. In a skillet, melt butter over medium high heat. When the skillet is hot, lightly dredge brioche in the egg mixture on both sides. Fry until golden brown. Serve with butter and maple syrup.

Enchanted Forrest

2011-12-23T13:23:00.000-08:00

Forrest made this tonight. It's perfectly balanced, with botanical notes and a light citrus finish. Delicious.

2 oz. gin
1/2 oz. Royal Rose Rose Syrup
1/2 oz. freshly squeezed lemon juice
3-4 fresh basil leaves

Combine ingredients over ice; shake vigorously. Strain into a chilled cocktail glass and serve with a lemon twist, or a sprig of basil if desired.

St. James Infirmary

2011-12-16T10:17:00.000-08:00

According to music historian Elizabeth Butters, "The song was originally a British ballad in which the narrator gets an STD from his lover, who is now lying dead on a table, as he will be when the disease progresses..." Yikes.

Recipe by Warren Bobrow

2 oz. sloe gin
1 shot Tuthilltown Manhattan rye whiskey
1/2 shot St. George absinthe
1/2 shot Royal Rose Rose Syrup
freshly squeezed lemon juice
Q ginger ale
Bitter End Mexican Mole bitters

Combine sloe gin, whiskey, absinthe, syrup, and lemon juice over ice and shake. Strain into a coupe glass. Finish with Q ginger ale and 6 drops of mole bitters. Garnish with a ripe blueberry (or sloe berry if you can find one!).

Gray Lady

2011-12-14T13:50:00.000-08:00

Rose and violet lend this drink a complex, but far from flowery, flavor. This cocktail is light and delicious.

1 egg white
3/4 oz. creme de violette
1/2 oz. Bols Genever
1/2 oz. Royal Rose Rose Syrup
1/2 oz. lemon juice
1/2 dropper Bittercube Jamaican bitters

First, dry shake the egg white: add egg white and lemon juice to an empty shaker and shake for a minute or more. Add ice, spirits, and simple syrup; shake for another minute or two. Serve on the rocks or straight up.

Moonshiner's Nightmare

2011-12-14T06:20:00.000-08:00

Recipe by Warren Bobrow:

2oz. Hudson New York Corn Whiskey
3oz. freshly made sweet black tea
3oz. Apple Cider ( Warren prefers unfiltered)
1oz. Royal Rose Three Chilies Syrup ( a nice burn in this syrup)

Brew tea, let cool. Add Apple Cider to the tea. Mix in Hudson New York Corn Whiskey, then add the syrup. Shake and stain into a tall cocktail glass with rock ice. Garnish with a slice of grilled apple.

Liquid Luck

2011-12-12T19:28:00.000-08:00

1 1/2 oz. Buffalo Trace bourbon
1/2 oz. Domaine de Canton
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. fresh lemon juice
1/2 dropper-full Bittermens Burlesque Bitters

Shake ingredients over ice. Serve on the rocks with a splash of soda, lemon twist.

Three Chiles Hot Chocolate

2011-12-11T08:09:00.000-08:00

I don't know why I hadn't thought of this before! It's delicious...totally addictive. The ancient Mayans drank hot chocolate with ground chiles, and it's just as good today.

2 cups milk (I used organic 1% milk)
1 tablespoon unsweetened cocoa powder
1 tablespoon Royal Rose Three Chiles Syrup
cinnamon stick, for grating

Heat the milk until very hot, then whisk in cocoa and Three Chiles Syrup until smooth. Pour into mugs and grate fresh cinnamon to taste. Makes 2 servings.

Liquid Hot Apple Pie

2011-12-08T09:08:00.000-08:00

Recipe by Warren Bobrow:

Ingredients:
2 shots of St. George Absinthe
¼ shot of Royal Rose Simple Syrup of Cardamom/Clove
½ shot of unsweetened coconut water
Juice of one lime
1 medicine dropper of Bitter End Moroccan Bitters
Seltzer water
Lime zest for garnish
Glace Ice cube in the shape of a round ball.

Preparation:
To a cocktail shaker filled ½ with ice add the Absinthe, Royal Rose Cardamom/Clove syrup then the coconut water. Add the juice of one lime and the bitters. Shake and strain into a coupe’ glass where a perfect Glace ice cube round waits patiently. Top with a splash of seltzer. Garnish with a lime zest.

Photo by Warren Bobrow

Pick up a copy of Edible Brooklyn!

2011-12-05T10:52:00.000-08:00

What a great write-up in the winter issue of Edible! Forrest and I had a great time talking with writer Jamie Feldmar and photographer Vicky Wasik. Cheers!

ICI Fall Benefit

2011-12-05T05:49:00.000-08:00

This post is very overdue, but we were honored to be a sponsor of the ICI 2011 Fall Benefit. Work by artists including Tauba Auerbach, Trevor Paglen and William Wegman were featured at the silent auction, and John Waters received the prestigious Leo Award.

Here is Forrest at the event with the lovely Elizabeth Butters (my proxy):

Royal Rose's contribution to this fantastic event was our Cardamom-Clove Syrup which the bartenders used to make this outstanding cocktail with Starr African Rum:

ICI-tini

1 1/4 oz. rum

1/2 oz. Domaine de Canton

3/4 oz. apple cider

1/2 oz. Royal Rose Cardamon-Clove Syrup

1/2 oz. fresh lemon juice

2 dashes angostura bitters

Shake over ice, serve straight up.

Orange '81

2011-12-04T13:50:00.000-08:00

This mocktail is surprisingly delicious--fresh and light, but so very appropriate for the holidays. The oat milk gives it a little body and creaminess.

1 1/2 oz. orange juice
1 oz. oat milk
1/4 oz. Royal Rose Rose Syrup
1/4 oz. maple syrup
freshly grated cinnamon
freshly grated allspice

Combine first four ingredients over ice and shake vigorously. Pour into a rocks glass and top with a splash of soda. Grate spices on top and serve.

Royal Rose Egg Nog

2011-11-27T14:39:00.000-08:00

A delicious spin on a classic. The cardamom and clove add a little bit of depth to the mixture while keeping the sweetness very light. It's still full of fattening, eggy & creamy goodness.

4 eggs, separated
2 cups whole milk
1 cup heavy cream
1 tablespoon sugar
4 oz. Royal Rose Cardamom-Clove Syrup
freshly grated nutmeg to taste
bourbon

Separate the eggs into two mixing bowls. Chill the whites in the refrigerator while you work on the rest. Heat the milk, nutmeg, and heavy cream in a saucepan on the stove until simmering but not boiling. While the milk mixture heats up, beat the egg yolks for 3 minutes or until almost doubled in volume and lighter in color. Gradually stream in the Royal Rose Cardamom-Clove Syrup.

Beat a few tablespoons of the hot milk mixture into the eggs, then add the rest very carefully, a little at a time. Return everything back to the stove and heat on med-low until it's steaming, but not simmering or boiling (160 degrees). Let cool in an ice bath or in the refrigerator.

When the egg yolk/milk mixture is cooled completely, whisk the egg whites with a small pinch of salt until they form stiff peaks, adding the tablespoon of sugar when they are very frothy. Whisk the egg whites into the egg yolk mixture. Whisk in a generous measure of bourbon, to taste.

Orange '74

2011-11-27T09:27:00.000-08:00

This drink brings to mind the days when oranges were a special Christmas treat:

1 oz. Snap
3/4 oz. Buffalo Trace bourbon
3/4 oz. Aperol
3/4 oz. RR Rose Syrup
3/4 oz. freshly squeezed orange juice
6 drops Bittercube Jamaican #1 bitters

Shake ingredients over ice & strain into a chilled martini or coupe glass. Rub the rim with an orange peel & twist over the drink to release essential oils. Drop the peel into the glass. Sip and feel the holiday warmth.

Tamarind Martini

2011-11-24T05:06:00.000-08:00

I had this last night at Union St. in Detroit. Ordinarily I wouldn't associate tamarind with Thanksgiving, but something about holding that frosty martini glass, looking out the windows and seeing the floats ready for the parade...I think the Tamarind Martini is the perfect Thanksgiving tipple. Not too complicated to make (key when you have a bunch of guests to serve), but a complex flavor profile and, most importantly, a lot of booze. Let the holiday season begin! Happy Thanksgiving to all!

Tamarind Martini

3 oz. vodka
3/4 oz. Royal Rose Tamarind Syrup
2-3 dashes orange bitters
orange twist

In a cocktail shaker, combine ingredients over ice and shake vigorously. Serve straight up in a chilled martini or coupe glass with an orange twist.

Cardamom Cake

2011-11-20T14:27:00.000-08:00

This is an amazing recipe. The cake has cardamom seeds running through it, which is heavenly if you love cardamom as much as I do. Serve plain, or drizzled with Royal Rose Rose Syrup. Excellent with tea or coffee.

Cardamom Cake (recipe from My Bombay Kitchen by Niloufer Ichaporia King)
2-3 tablespoons sugar, for the pan
sliced unblanched almonds, for topping (optional)
4 large eggs
1 1/3 cups granulated sugar
1 1/3 sticks unsalted butter
1 tablespoon cardamom seeds (shelled from their green pods and bruised in a mortar & pestle)
1 1/3 cups all purpose flour
pinch of salt

Preheat the oven to 350 degrees. Butter a 9-inch diameter springform pan and sprinkle in sugar to coat. Tap out excess sugar. Add a thin layer of almonds, if desired.

Beat the eggs and sugar until pale yellow and tripled in volume, about 5 minutes with a handheld mixer. Melt the butter in a small saucepan. Quickly fold the flour and salt into the egg and sugar mixture, followed by the butter and the cardamom. Pour the batter into the prepared pan.

Bake for 30-35 minutes until the top is dry and brown. A knife inserted should come out completely dry. Let cool 5 minutes, then invert onto a rack to cool.

Royal Rose...at the Birthplace of the American Revolution!

2011-11-20T13:49:00.000-08:00

We're so pleased to announce that Royal Rose Simple Syrups are now carried at Concord Provisions, a fantastic shop in Concord, Massachusetts. Those of you who love history will call to mind the Battle of Concord, the first fight of the Revolutionary War in 1775. Minutemen, Redcoats, the shot heard 'round the world, etc.

There is a lot more to say about historic Concord, but for today let's fast forward 230 years or so and talk about a shop that meets the needs of modern-day foodies and cocktail enthusiasts. Concord Provisions has a super-nice staff and a great selection of cheese, meats, dry goods, and wine. They also have wine and beer tastings all the time.

So the next time you're touring around historic Lexington and Concord, please stop driving so slowly, put the pedal to the metal and speed over to Concord Provisions--you could make an excellent picnic for yourself to eat down at Egg Rock.

Golden Apple Pancake

2011-11-20T12:46:00.000-08:00

This recipe (a variation on a recipe from The Essential Eating Well Cookbook) makes a delicious and light breakfast. It reminds me of the Baby Apple that I used to order at Bickford's with my grandmother when I was a kid.

Apple topping
3-4 tart apples (Granny Smith or other)
2 tablespoons unsalted butter
2 oz. Royal Rose Cardamom-Clove Syrup
pinch of salt
1/2 cinnamon stick
1/4 cup walnuts, broken into pieces

Pancake
3 eggs
pinch of salt
1/4 cup flour
2 teaspoons sugar
3/4 cup milk

Preheat oven to 400 degrees.

Start the apple topping by peeling (if desired) and slicing the apples into 1/4 inch pieces. Melt butter in a pan and add the apples, cardamom-clove syrup, salt, and cinnamon stick. Cook over medium low heat for 15 minutes, then add walnuts and cook for another 5 minutes. Turn off the heat.

When the oven is ready, whisk together the eggs, salt, flour, and sugar. Whisk in the milk until mixture is frothy. Pour into a buttered cast iron skillet or other oven-safe skillet. Place in the oven and bake for 15 minutes, then reduce heat to 350 degrees and bake until golden and puffy (about another 15 minutes).

Reheat apple topping if necessary. Serve a wedge of the pancake and top with apple mixture.

Royal Rose in New Jersey and other updates

2011-11-18T05:39:00.000-08:00

Forrest and I are excited to reveal our newest retail vendors: Whole Foods Market in Paramus and Middletown, New Jersey. It makes perfect sense to sell simple syrup for cocktails alongside actual alcoholic beverages, which is how it's set up at Whole Foods. It's one-stop shopping!

Whole Foods Paramus
Whole Foods Middletown

In other news, look for Royal Rose at the Columbus Circle Artisan Market by Williams-Sonoma on Saturday, January 7th. We're looking forward to it!

Gin Fizz

2011-11-09T04:51:00.000-08:00

My first real fizz was a Ramos Gin Fizz; it remains to this day one of my favorite cocktails ever. Below you will find five gin fizz recipes to tempt your palate--all made with Royal Rose Simple Syrups. Read the complete article from Gilt Taste here. Enjoy!

The Three Chilis Royal Fizz
This delicious, savory Royal Fizz is the perfect brunch drink: a wonderful alternative to the Bloody Mary or the Mimosa. Serve it with Huevos Rancheros or scrambled eggs with cilantro.
2 ounces gin
1 tablespoon Royal Rose Three Chilis syrup
1 whole egg
Juice of ½ lemon
Seltzer, to taste
1. Shake with plenty of crushed ice, strain into a chilled cocktail glass or Champagne coupe, and top with seltzer to taste.
* * *
The Tamarind Royal Fizz
An excellent afternoon or cocktail hour drink, splendid when served with hard cheese and flavored nuts (such as cashews dusted with curry powder or garam masala).
2 ounces gin
2 tablespoons Royal Rose Tamarind syrup
1 whole egg
Juice of ½ lemon
Fresh rosemary
Seltzer, to taste
1. Shake with plenty of crushed ice and a large sprig of rosemary, strain into a chilled cocktail glass or Champagne coupe, and top with seltzer to taste. Rub the rim of the glass with rosemary, and garnish with a small rosemary sprig.
* * *
The Lavender-Lemon Silver Fizz
A wonderful front-porch drink, this grown-up lemonade is best adorned with a deep wicker chair and hand-held fan. It would also make a lovely tea-time libation, served with macaroons.
2 ounces gin
1 teaspoon Royal Rose Lavender-Lemon syrup
1 teaspoon fresh lemon juice
1 egg white
1 tablespoon seltzer
1. Shake with plenty of crushed ice, strain into a chilled cocktail glass or Champagne coupe, and top with a tablespoon of seltzer. Grate a bit of lemon zest over the top. If too sweet, temper with more lemon juice.
* * *
The Rose-Cardamom Silver Fizz
The flavor of Rose can be overpowering – but not in this gentle cocktail. The cardamom balances it beautifully, and it would make a lovely supper-time cocktail, followed by a delicious French meal of buttery, herbed chicken or white fish.
2 ounces gin
1 tablespoon Royal Rose Rose syrup
Juice of ¼ lemon
1 egg white
4 cardamom pods, broken
1 tablespoon seltzer
1. Shake with plenty of crushed ice, strain into a chilled cocktail glass or Champagne coupe, and top with a tablespoon of seltzer.
* * *
The Raspberry Diamond Fizz
This drink calls for celebrating: its pink hue makes it an ideal fit for bridal showers and similarly femme affairs. Yet don’t dismiss it as overly-girly fare: this cocktail is in equal parts sweet and tart, and sports none of the saccharine stickiness of the Cosmopolitan and its cousins.
PS – A “Diamond Fizz” uses Champagne instead of seltzer as a finisher.
2 ounces gin
1 tablespoons Royal Rose Raspberry syrup
Juice of ½ lemon
1 egg white
8 fresh raspberries, quartered
Champagne, to splash
1. Shake with plenty of crushed ice, strain into a chilled Champagne coupe, and top with a splash of Champagne.

Photo by Tejal Rao

Blueberry Spritzer

2011-11-04T07:05:00.000-07:00

I am posting this in honor of my friend Erin and her brand new baby John. She drank this "mock" tail at my wedding.

3/4 oz. Royal Rose Blueberry Syrup
squeeze of fresh lemon juice
soda water

Combine ingredients in a highball and stir to combine. Garnish with a lemon wedge.

Autumn Favorites

2011-10-31T11:54:00.000-07:00

Fall is my favorite season. All it takes is seeing one orange or yellow leaf and I start to think about things like fleece-lined tights, wool skirts and cardigans, blustery weather, and apple picking.

Something else that I love about fall are the flavors: apple, clove, pumpkin pie, maple syrup, nuts and cinnamon. All those warming, homey smells that remind you of the holidays and pigging out. This year, I've already made some real seasonal dishes, like these twice-baked, stuffed mini-pumpkins:

I've also been experimenting with seasonal cocktails, leaning toward spirits such as bourbon and brandy. Royal Rose Cardamom-Clove Syrup is a natural partner to the warm, spicy flavors of fall. Try this on a cold, windy evening:

1 cup apple cider
3/4 oz. Royal Rose Cardamom-Clove Syrup, or to taste
squeeze of fresh lemon juice
shot of bourbon
freshly grated cinnamon

Heat the apple cider, syrup, and lemon in a small saucepan. Off heat, add the bourbon and pour into a mug. Grate cinnamon on top and enjoy.

Spiced Apple Cider

2011-10-29T18:40:00.000-07:00

Perfect for a cold October night. For a non-alcoholic version, simply omit the brandy.

Apple cider

Royal Rose Cardamom-Clove Syrup, to taste

lemon juice, to taste

a generous splash of brandy (or bourbon, or rum, ...)

Heat apple cider, syrup, and lemon juice. Pour into a mug, add brandy, and stir. Enjoy!

Old World Girl Scout

2011-10-27T18:57:00.000-07:00

1 oz. Root
1 oz. Buffalo Trace bourbon
1/2 oz. Royal Rose Rose Syrup
1/2 oz. maple syrup
1/4 oz. absinthe
2-3 dashes Bittercube Jamaican #1 bitters
splash half & half, to taste

Shake until both tins frost over. Serve on the rocks.

Midnight to 6

2011-10-26T18:18:00.000-07:00

Forrest made this one while I was waiting for him to start a movie (for forever...). But it was worth the wait. Get ready to have your socks knocked off.

Midnight to 6
1 1/4 oz. dark rum
1 1/4 oz. Snap
1/2 oz. Butterscotch sauce (recipe below)
1/2 oz. RR Rose Syrup
1 dash of Angostura bitters
splash of half & half, to taste
freshly grated nutmeg
freshly grated cinnamon

Combine ingredients over ice in a Boston shaker. Shake and serve either over one large ice cube or straight up.

Butterscotch sauce
3 tablespoons Lyle's Golden Syrup
1 tablespoon confectioners' sugar
1 tablespoon butter
2 tablespoons heavy cream

Green Street Grill + Royal Rose = Deliciousness!

2011-10-26T16:49:00.000-07:00

Courtesy of George Theodore Jenich of the Green Street Grill, Cambridge, MA:

1.5 oz. Del Maguay Mezcal Vida
1 oz. Drambuie
1/2 oz. Royal Rose Three Chilies Syrup
1/2 oz. fresh lemon juice

Shake it hard, serve straight up in a martini glass with a lime garnish.

Photo by Blackdahlia Boston

Fall Plum Toddy

2011-10-18T05:53:00.000-07:00

Warren Bobrow just can't stop making incredible cocktails! Try this one, with Autumn Plum syrup, Chai tea, and Moroccan bitters. Read the full article here.

Fall Plum Toddy (adapted from an original recipe by Warren Bobrow)
1 pot of Chai tea
2 shots Roaring Dan's Maple-Flavored Rum (or use 2 shots dark rum plus 1 tablespoon maple syrup)
1 shot Snap
splash of Carpano Antica Sweet Vermouth
5 drops Bitter End Moroccan Bitters
2 tablespoons Royal Rose Autumn Plum Syrup

In a cocktail shaker, add rum, vermouth, and bitters over ice. Shake to combine. Stir in Royal Rose Autumn Plum Syrup. Strain into a teacup or mug; pour hot tea over a metal spoon and into the cup. Enjoy!

Picture by Warren Bobrow

New--Manhattan Retail Locations!

2011-10-11T07:24:00.000-07:00

It's hard not to be excited to count The Meadow, Kalustyans, and Formaggio Essex among our retailers. The Meadow is an absolutely gorgeous shop on Hudson Street that sells specialty food items, including TONS of salts (I counted more than five types of salt from Hawaii alone) and an incredible selection of bitters. To top off your experience at the beautifully curated store, The Meadow also sells fragrant flowers by the stem.

Kalustyans carries five Royal Rose flavors: Rose, Lavender-Lemon, Tamarind, Three Chiles, and Cardamom-Clove. Forrest and I like to go to their Lexington Ave. store and browse through the gazillions of pantry products they carry. They also have a great bulk selection, as well as a freezer section and hard-to-find kitchen wares.

I am embarrassed to admit this, but until recently I'd never been to that great food market on Essex Street. Formaggio Essex is located inside the market. It's only 225 square feet of space, but it's full of cheeses, cured meats, vinegars, honey, salts, and more. They favor products from individual artisans from around the globe.

Harvest Moon

2011-10-04T06:12:00.000-07:00

So delicious:

1 1/2 oz. Snap liqueur
1/2 oz. calvados
1/2 oz. Morris Kitchens Boiled Apple Cider
1/2 oz. Royal Rose Autumn Plum Syrup
1/2 oz. fresh lemon juice
dash of orange or Angostura bitters
freshly grated cinnamon

Combine all ingredients except cinnamon in a Boston shaker; shake vigorously. Strain into a coupe glass and top with freshly grated cinnamon. Enjoy!

Royal Rose Gin & Tonic

2011-10-01T06:05:00.000-07:00

Recipe by Warren Bobrow. Read the full Foodista article here.

Hendricks Gin
Royal Rose Rose Syrup
Q tonic water
Freshly squeezed lime juice
Lime wedges

In a cocktail shaker add some fresh ice, then the Hendrick's Gin and 2 tablespoons of the Royal Rose "Rose" Syrup and the lime juice. Shake to combine and then strain into a tall cocktail glass with a minimum amount of ice. Top with Q-Tonic Water and garnish with a lime wedge.

Almost-Fall Overdraft

2011-09-06T18:29:00.000-07:00

I drank this one in celebration of not one, but TWO overdraft notices from my bank in the mail today! Go, me!

1 oz. cachaça
1 oz. dark rum
3/4 oz. Royal Rose Autumn Plum Syrup
1/2 oz. fresh lime juice
2 dashes Angostura bitters
lime twist

Combine ingredients over ice in a Boston shaker and shake vigorously. Serve straight up in a chilled coupe glass. Garnish with a lime twist.

Single-run Blueberry Syrup and Autumn Plum Syrup are on sale now!

2011-09-06T09:15:00.000-07:00

Here they are, both incredibly delicious and 100% organic. We have very limited quantities available.

Blueberry Syrup
Autumn Plum Syrup

Rose Lime Granita

2011-09-04T08:12:00.000-07:00

What better dessert for the last hot days of summer than a refreshing and light granita? I made this one with Royal Rose Rose Syrup and lime juice, but you could use whatever syrup and citrus you have on hand.

4 cups water
2 oz. Royal Rose Rose Syrup (or more or less to taste)
juice of 1 lime

Combine ingredients and pour into a baking dish or casserole so that there is about 1 inch of liquid. Place in the freezer for an hour, remove, and use a fork to scrape the ice. Refreeze until solid. When you are ready to serve, scrape the icy granita up with a fork and serve in a cup or bowl.

Imbibe Magazine

2011-09-01T15:52:00.000-07:00

Go buy the September/October issue of Imbibe Magazine (if you want! no pressure) and flip to page 14 to read about Royal Rose Tamarind Syrup. Tracy Howard also printed our recipe for a Tamarind Sour. Try it out!

Plum Chutney

2011-08-26T12:04:00.000-07:00

I still had a lot of plums left over from last week's syrup-making, so after a few plum cobblers and Plum Crumbles, I decided to make plum chutney. I found this recipe (modified below only very slightly) in My Bombay Kitchen by Niloufer Ichaporia King, one of my favorite cookbooks. Everything that I've made from that book is AMAZING. This chutney is no different. It's hot, sweet, salty, and sour.

6 pounds tomatoes, chopped roughly (I used plums!)
1 cup thinly sliced garlic
1 cup julienned ginger
3 cups cider vinegar (or more to taste)
1 cup raisins (optional)
4 cups turbinado sugar (or more to taste)
3 tablespoons cayenne pepper (or more to taste)
1 2-inch cinnamon stick
8 whole cloves
1 tablespoon salt (or more to taste)
peel of 1 unsprayed orange (optional)

Combine all ingredients except for the orange peel in a large, non-reactive kettle. Bring to a boil and stir to make sure that all ingredients are well combined. Lower the heat and simmer, uncovered, stirring occasionally, for 3-4 hours or until the chutney is the consistency of a soft jam. If you desire, add the orange near the end. Let cool slightly and taste for seasoning; adjust if you need to. King says that it should be "emphatically" hot, sweet, salty, and sour.

Plum Crumble

2011-08-25T07:36:00.000-07:00

This is really easy to make and so delicious. I use my Grandma Mel's recipe for the topping.

Filling:
12 ripe plums (I used Black Friar, but any plums or pluots will do)
1/4 cup Royal Rose Cardamom-Clove Syrup
1/4 cup sugar (turbinado or granulated)
1 tablespoon fresh lemon juice
1 teaspoon cinnamon

Prepare the plums: Slice in half, remove pits, and cut each half into 3 or 4 slices. Put the sliced plums into a baking dish (a pie dish or glass or ceramic casserole works fine); drizzle syrup and sprinkle the sugar, lemon juice, and cinnamon over the plums.

Topping:
6 tablespoons soft butter
1/2 cup brown sugar
1/2 cup quick cooking oats
6 tablespoons flour

Mix the butter and sugar together, then add the flour and oats until it forms a soft paste. Put on top of plums so that it covers all or most of the fruit. Place the plum crumble into an oven preheated to 350 degrees and bake for 30 minutes or until the crust is golden brown and the plums are bubbling.

The Chameleon

2011-08-18T17:59:00.000-07:00

This drink is herbal and aromatic, with lots of licorice notes. Watch the color change as you shake it.

1 oz. Plymouth gin
1/2 oz. cachaca
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. fresh lime juice
1/4 oz. absinthe
4 dashes Angustora bitters

Combine ingredients over ice in a Boston shaker and shake vigorously. Strain into a coupe or martini glass and garnish with an orange twist.

Blueberries and Plums

2011-08-18T06:52:00.000-07:00

Wow. Yesterday Forrest and I spent hours pitting and chopping plums, zesting oranges, and toasting walnuts for our single run Autumn Plum syrup. I can't wait to share it. We used a blend of local, organic plums--Elephant Heart and Black Friar--to achieve the right color and flavor. Plus, how great are those names?

Also stay tuned for Royal Rose Blueberry Syrup, another single run syrup made with organic, local blueberries from Pulaski, NY. Only a very limited number of these syrups will be available. Buy them online starting September 1!


Black Friar Plums

Brooklyn Punch

2011-08-14T05:34:00.000-07:00

This very pretty red punch was a hit at the tasting yesterday at By Brooklyn. This recipe makes a full punch bowl--great for a party.

8 oz. (1 bottle) Royal Rose Lavender-Lemon Syrup
8 oz. freshly squeezed lemon juice
1 pint raspberry sorbet
3-4 sprigs rosemary, bruised (roll them between your hands)
10 (more or less) slices of lemon
1 liter soda water
Gin (optional)

Combine all ingredients in a punch bowl. Enjoy!

Blueberry Patch

2011-08-12T05:02:00.000-07:00

Forrest made this drink for me last night. Refreshing, light, and delicious.

1 oz. Plymouth gin
1/2 oz. Bols Genever
3/4 oz. Royal Rose Blueberry Syrup (coming soon--raspberry would work well, too)
1/2-3/4 oz. lemon juice
soda water

In a pint glass, combine ice and first four ingredients. Stir. Top with a hefty portion of soda water. Serve with a straw.

Raspberry Sunrise Smoothie

2011-08-10T06:27:00.000-07:00

This smoothie is delicious! I usually make mine with rice or almond milk, but I was out this morning, so I used organic lowfat milk. The lavender-lemon syrup is very subtle in this recipe.

1/2 cup frozen raspberries
3/4 cup milk (lowfat, whole, rice, almond, etc.)
2 teaspoons Royal Rose Lavender-Lemon Syrup, or more or less to taste

By the time I thought to take a picture, there was hardly any left.

Cocktails with Root and Snap

2011-08-06T05:46:00.000-07:00

Forrest and I were at Art in the Age in Philadelphia last night for First Friday--my very first First Friday--and we created two different drinks for the occasion. We served the drinks from punch bowls, which is great for a party. Just measure the ingredients (to scale up, in both of these recipes, a 1/4 oz. is one part), add some ice and soda water, float apple or lemon slices on top, and add an ounce of Root or Snap to each drink as you serve. If you're just making a couple of drinks, use the measurements below and shake away.

Ingredient note: all juices should be fresh, but in a pinch you can use canned or bottled apple and pineapple juices--just use less, to taste, as they are sweeter than fresh juice.

ROOT Punch
1 1/2 oz. fresh apple juice
1 oz. Root liqueur
3/4 oz. Hendricks gin
1/2 oz. fresh lemon juice
1/4 oz. Royal Rose Cardamom-Clove Syrup
1/4 oz. Royal Rose Rose Syrup
1 slice apple, for garnish

In a Boston shaker, combine ingredients over ice and shake vigorously. Strain into a chilled coupe or martini glass and garnish with an apple slice.

SNAP Swizzle
2 oz. fresh pineapple juice
1 oz. Snap liqueur
3/4 oz. Sailor Jerry rum
3/4 oz. fresh lemon juice
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. Royal Rose Tamarind Syrup
2 dashes angostura bitters
soda
lemon wedge, for garnish

In a Boston shaker, combine ingredients over ice and shake vigorously. Strain into an ice-filled highball glass. Top with a scant splash of soda and garnish with a lemon wedge.

ROOT is delicious!

2011-08-02T06:32:00.000-07:00

As yet untitled, fresh from the bar:

1 1/2 oz. Root
1/2 oz. Royal Rose Rose Syrup
1/4 oz. fresh lemon juice
soda water

Combine Root, rose syrup, and lemon juice over ice. Shake. Serve in a highball glass filled with ice. Top with soda water and garnish with a slice of lemon.

Food52

2011-08-02T06:28:00.000-07:00

Food52 now features Royal Rose Lavender Lemon Syrup on their site! I'm very excited about this, because I am a big fan of food52. They have a highly curated shop, with products such as Rangpur Lime Syrup, artisinal cheese, unique kitchenware, and more...even goat loin chops from Fox Fire Farms. But the real meat of food52 is its recipes, submitted by readers. Amanda Hesser and Merrill Stubbs, the founders of food52, believe that "the best recipes come from home cooks. If you think about it, home cooks are practical and inventive, and these qualities lead to great recipes." I can definitely get behind that theory. Although my mother owns many cookbooks and was obsessed with Julia Child when I was growing up, you won't find her best recipes in a cookbook. They were developed out of one quest or another to make her "perfect" version of a classic (3 months of eating cheesecake 5 times a day--not a bad side effect for her family), or they came from her Auntie Lizzy, a great Italian home cook and baker. Meatballs (to this day, the best I've ever tasted), lasagna, baked sausages and peppers, biscotti, pizzelle, ricotta pie, that infamous cheescake...these dishes did not come from a professional chef, but they were among the best in her repertoire.

So, viva la home cook! And check out Royal Rose on food52.

Updates

2011-07-19T18:57:00.000-07:00

Our brand-new APRICOT syrup is almost ready to go! Look for it soon on our website and in select retail stores. Aside from its gorgeous bright-yet-soft orange color, it tastes like the most delicious, fresh apricot, but dare I say better? Nectar of the gods!

In other news, Forrest and I will be out of town for a couple of days at Tales of the Cocktail. Emotions are flying: excitement, ...excitement, ...well, I guess I'm pretty much just excited. Wait, is it supposed to be hot in Louisiana at this time of year?

Art in the Age and Paris Grocery

2011-07-19T07:20:00.000-07:00

Denizens of Philadelphia and Seattle, now you can purchase Royal Rose Syrups in your very own cities! We are so thrilled to be a part of these stores. Paris Grocery is a specialty wine and cheese shop on Western Avenue. Art in the Age is a vintage space in the Old City in Philadelphia that displays art, hosts art and music shows, and boasts a highly curated selection of retail products. Oh, and you may have heard of Root and Snap--they make those, too.

Whimsy Peach Cupcakes

2011-07-14T05:08:00.000-07:00

This post is really late in coming, but it's worth the wait. This recipe was created by Vicki from Sweets at Vicky's. We met her at our table at the Kings County General Store several weeks back; she was visiting New York from Singapore, and had already bought our Lavender-Lemon syrup a few days back and used it to make cupcakes. Don't they look amazing?

Photo by Vicki

Here is the recipe:

Scented Vanilla Cupcakes (adapted from Sweets at Vicky's; makes 24 cupcakes)
2 cups white rice flour
1/2 cup GF oat flour
1/4 cup tapioca starch flour
1/4 sweet rice flour
1 tablespoon + 2 tsp baking powder
3 tsp Royal Rose Lavender-Lemon syrup
Pinch of salt
1 cup whole milk, room temperature
5 eggs, room temperature
2 sticks + 2 tbsp unsalted butter
1 3/4 cup caster sugar

1) Preheat oven to 175°C. Line 24 muffin tins with paper liners.
2) Cream the butter and sugar together until light and fluffy. Add in the eggs one at a time.
3) Mix the flours, baking powder and salt together. Add the flavouring syrup to the milk.
4) Add in the flour and milk alternately, starting and ending with the flour. Beat on high for 30 seconds. Divide evenly into cupcake tins. Bake for 20-22 minutes or until a skewer inserted comes out clean.
5) Leave to cool for 10 minutes in tray before removing to cool completely.

Peach Buttercream
2 sticks unsalted butter, softened
3-4 cups icing sugar, sifted
2 tsp Royal Rose Lavender-Lemon syrup
1 large, very ripe peach

1) Cut the peach up into segments and crush with your hands. Strain the juice from the peach. Also, set aside some of the flesh and the pink skin.
2) In a bowl, beat the butter and 3 cups of icing sugar together. Add in the Lavender-Lemon syrup and 2 tbsp of the peach juice. Beat well. If icing is too soft, keep adding the icing sugar, 1/4 cup at a time until the desired consistency.
3) Mix in the peach flesh and skin. This will impart some colour and bite. Frost cupcakes.

To Assemble
Place a heaping tablespoon of the frosting on each cupcake. Swirl with a palette knife and top with extra peaches if desired.

Catbird

2011-07-11T17:00:00.000-07:00

Catbird's beautiful jewelry wows me--and now they carry Royal Rose Syrups! They have some really gorgeous cuffs, rings, earrings, necklaces, and home goods...plus they have a fantastic website.

If you're looking for a hostess gift, or if your name is Forrest and you're not sure what to get a certain special someone for a 5-year anniversary that's coming up soon, (August 2nd), I think you should hurry up and go to Catbird and pick out something thoughtful! Don't worry, Catbird doesn't have to break the bank. They have a great selection of items under $100.

Pirate ship earrings, $80

Brooklyn Farmacy

2011-07-09T09:13:00.000-07:00

Brooklyn Farmacy & Soda Fountain now carries Royal Rose Syrups! I don't know about you, but doesn't a strawberry egg cream sound REALLY good? Read this description from the New York Times article that came out last week:

"....made with syrup from Long Island strawberries, fresh milk from the Hudson Valley that is mixed with ice (making it much colder than refrigerator temperature) and cold seltzer from the gooseneck taps that he keeps cranked up to the maximum pressure..."

I had a maple egg cream there last fall and it was outstanding. They also make fresh sodas:

Photo by Time Out New York

Another thing I love about Brooklyn Farmacy is the actual space, which has original 1920s shelves and a nice tin ceiling. They stock dozens of different local products, such as jams by Anarchy in a Jar, Ricks Picks, and Early Bird granola--and now Royal Rose Syrups!

Photo by thescoutmag.com

Lavender Morning

2011-07-08T15:49:00.000-07:00

Named in honor of the time of day during which this smooth, light, effervescent cocktail should be enjoyed. I had one at 11 AM today. Is that so wrong?

1 oz. vodka
1/2 oz. Royal Rose Lavender-Lemon Syrup
1/2 oz. fresh lemon juice
1/2 oz. cranberry juice
1/2 oz. orange juice

Combine ingredients over ice and shake. Serve on the rocks, topped with a splash of soda water.

Hard Lavender Lemonade

2011-07-04T05:04:00.000-07:00

This recipe is adapted from one given to me by one of our customers, Shoshana from New York. She recommends rimming the glass with lavender sugar (grind lavender flowers and sugar in a mortar and pestle). Thanks, Shoshana!

1 1/2 oz. vanilla vodka
1/2 oz. Royal Rose Lavender-Lemon Syrup
1/4 oz. fresh lemon juice
lavender sugar
soda water

Combine vodka, syrup, and lemon juice and shake over ice. Pour into a rocks glass filled with ice and rimmed with sugar, top with soda water. Enjoy!

Sparrows & Spatulas

2011-06-29T15:04:00.000-07:00

We are so flattered that Sparrows & Spatulas posted about Royal Rose...great blog, with GORGEOUS pictures. I'm not kidding...check it out for yourself.


Photo by Spatulas & Sparrows

The following recipe, courtesy of Sparrows & Spatulas, makes my mouth water. Not that I need to make everything alcoholic, but if you wanted to spike this punch, rum would do the trick.

Brian's Berry Limeade (adapted from a recipe by Spatulas & Sparrows)
8 limes, squeezed

1 32-oz. bottle organic cherry juice

1/2 cup orange juice
1 pint of raspberries
1 pint of blueberries

1/2 cup of simple syrup
mint leaves (optional)

Combine lime juice, cherry juice and orange juice in large bowl. Roughly squeeze about 1/3 pint each of the berries in your hands; add to the juices in the bowl and let sit for 15-20 minutes. Strain the mixture into a large pitcher or punch bowl and add remaining raspberries and blueberries. Add in simple syrup to taste. Let sit for at least 2 hours; refrigerate. Pour into tall glasses filled with ice, garnish with mint (optional).

Photo by Sparrows & Spatulas

Tuesdays with...Forrie?

2011-06-29T12:57:00.000-07:00

Forrest and I made a lot of Three Chiles syrup yesterday. It's one of my favorite syrups to make, because the color is just so pretty--a deep, dark, warm red--and you can actually see flecks of the ancho chiles, even after straining.

If you haven't tried Royal Rose Three Chiles Syrup yet, let me say that it isn't overwhelmingly hot. It tastes fruity, sweet, smoky, and spicy. Lots and lots of peppers, both fresh and dried, give the Three Chiles syrup a really unique and assertive flavor. Try it with tequila (a slam dunk!), or rum. At the Royal Rose tasting at Blue Apron Foods a few weeks ago, one person bought a bottle to drizzle on top of vanilla ice cream. That sounds dangerously good.

Try this drink on a hot night (or day). It really hits the spot.

White Heat
2 oz. white rum
1/2 oz. Royal Rose Three Chiles Syrup
1/2 oz. fresh lime juice
1-2 dashes bitters

Combine ingredients over ice in a Boston shaker. Shake vigorously. Serve on the rocks with a lime wedge and a salt rim, if desired.

Kings County General Store, This Sunday! And Bars...

2011-06-24T19:12:00.000-07:00

Royal Rose is going to be at Southpaw on 5th Ave. in Park Slope this Sunday, June 26 from 1-6 PM. Syrup for sale, samples on spoons, and cocktails at the bar! What could be better? There are a lot of other awesome vendors at the General Store, such as Mighty Balls, My Friends Mustard and Shmaltz Brewing Company. And a lot more, too.

In other news, go and have a drink made with Royal Rose syrup at Dream Downtown (brand new beautiful hotel with rooftop bar), The Brooklyneer (their bar is made from a piece of the old Coney Island boardwalk), or Tandem in Bushwick (home to delicious meatballs made from grassfed beef). I've heard that one of Dream's best-selling cocktails, the Dream Girl, is made with our organic raspberry syrup. It sounds really refreshing to me! I'm going to try to get the recipe and post it to the RR blog.

Western view from rooftop bar at Dream

Royal Rose is in the Times...the New York Times!

2011-06-22T07:01:00.000-07:00

Florence Fabricant on new Brooklyn syrups:

Read the article

Organic Lavender and Lemon Martini

2011-06-22T06:52:00.000-07:00

This delicious, organic (and beautiful) recipe is from Julie at Organic Fit Bar.

2 tablespoons culinary lavender
3 oz. vodka
1/2 oz. Royal Rose Lavender-Lemon Syrup
1/2 lemon
water

Combine vodka, Royal Rose Lavender-Lemon Syrup, and lemon juice over ice. Shake vigorously. Strain into a chilled martini glass and top with 2 tablespoons of lavender water (see below for recipe). Garnish with a lavender sprig and enjoy!

To make the lavender water: put culinary lavender in a teacup or mug and cover with 1 cup of boiling water. Let stand for 5 minutes; strain out lavender and let cool.

Photo by Julie Skon

Tamarind Sour

2011-06-21T06:04:00.000-07:00

I love tamarind, and I love this drink. The bourbon is creamy and adds elements of vanilla, the lemon is bright and tart, the tamarind is sweet and tangy, and the bitters bring it all together.

2 1/4 oz. bourbon
1/2 oz. fresh lemon juice
1/4 oz. Royal Rose Tamarind Syrup
Dash of Angostura bitters
Lemon wedge

Combine ingredients in a Boston shaker, shake, serve on the rocks and garnish with a lemon wedge. Enjoy!

Yellow Brick Road

2011-06-21T05:54:00.000-07:00

1 1/4 oz. vodka
3/4 oz. brandy
3 teaspoons Royal Rose Cardamom-Clove Syrup
2 teaspoons fresh lime juice
2 oz. pineapple juice, fresh if possible
Soda water
Lime wedge

Combine ingredients in a Boston shaker over ice. Shake vigorously. Serve on the rocks and garnish with a lime wedge. Top with a splash of soda water.

Cigarette Girl

2011-06-21T05:48:00.000-07:00

This gin drink is easy to drink and so refreshing. If I had a porch (or a verandah!), I would sip a Cigarette Girl on it.

2 oz. gin
3 teaspoons Royal Rose Raspberry Syrup
3 teaspoons freshly squeezed lemon juice
Fresh mint
Soda water

In a Boston shaker or jam jar, combine mint with raspberry syrup and lemon juice. Add ice and gin and shake vigorously. Serve on the rocks with a splash of soda water and a sprig of mint. Enjoy!

Beer Cocktails, Anyone?

2011-06-18T12:48:00.000-07:00

I sometimes have a hankering for a beer cocktail. In France, they serve a drink called bière à la pêche. It's a great summertime drink and really easy to make: start with a little peach syrup in a glass, add beer. In Spain last summer, we would order a clara, which is beer and lemon soda. So in honor of summer, beer, and Europe, grab an ice cold beer and try one of these recipes:

Raspberry Pils
3/4-1 oz. Royal Rose Raspberry Syrup
12 oz. pilsner, chilled
2 orange wedges

Pour syrup into a chilled glass, add syrup, squeeze in orange. Garnish with extra orange wedge.
__________
This next one is slightly more involved than the previous recipe--another great drink from James at Pour in Mt. Kisco, available on their summer drink menu:

Golden Rose
4 oz. Captain Lawrence Golden Delicious
1 oz. Domaine de Canton
3/4 oz. Royal Rose Tamarind Syrup
1/2 oz. fresh lemon juice
1/4 oz. applejack
ginger beer

Add first 5 ingredients and stir to combine. Add ice and top with ginger beer. Stir. Garnish with a lemon wedge.

Eternal Summer

2011-06-11T14:10:00.000-07:00

James Bumbery created this mocktail (originally called a "Maternal Summer") for his wife Marcela, who is expecting.

Juice of half an orange
3.5 oz. cranberry juice
3/4 oz. of Royal Rose Lavender-Lemon Syrup
Half a shot of lemon juice

Shake like mad, pour over ice, top with 7-Up and garnish with an orange. Enjoy!

Blue Apron Special

2011-06-11T13:18:00.000-07:00

Blue Apron Foods completes me. Forrest and I did a demo there earlier today. I was blown away by their selection of cheese, meat, and more...and also by the kindness and generosity of the owners and staff. They gave us so many delicious treats throughout the day. Bagel Hole bagel with sheep's milk ricotta and smoked salmon? Check! Proscuitto, mozzarella, and tomato roulette? Check! Imported Spanish potato chips fried in olive oil? Check!

We made a fantastic bowl of virgin punch for the tasting. I've scaled down the recipe here, to serve 1.

Blue Apron Special
3/4 oz. Royal Rose Lavender-Lemon Syrup
1/2 oz. lemon juice
4-6 oz. soda water
spoonful of lemon sorbet
1 slice of fresh peach
small rosemary sprig, bruised

Combine ingredients and stir to combine. Add one or two ice cubes and enjoy.

Kisco Summer

2011-06-09T12:31:00.000-07:00

Another recipe from James at Pour:

2 oz. Bols Genever
3/4 oz. Royal Rose Lavender-Lemon Syrup
1/2 oz. Creme de Violette
1/2 oz. fresh lemon juice
cucumber spear (to garnish)

Shake ingredients over ice. Strain into a highball filled to the top with ice. Garnish with cucumber spear and enjoy!

Royal Irish Guard

2011-06-09T12:27:00.000-07:00

James Bumbery at Pour in Mt. Kisco designed this one.

2 oz. Pimms No. 1
3/4 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. Domaine de Canton
1/2 oz. fresh lemon juice
2 dashes grapefruit bitters

Shake ingredients over ice. Serve straight up in a chilled cocktail glass and garnish with a lemon twist.

Tasting Table

2011-06-07T17:32:00.000-07:00

Royal Rose is in the news! Read the article by Tressa Eaton here.

Spuyten Duyvil

2011-06-07T17:24:00.000-07:00

Spuyten Duyvil, that most excellent Williamsburg beer bar, is now carrying Royal Rose Syrups at its grocery store (218 Bedford Avenue). This is really exciting for us because not only do they carry a ton of really good beer, from Belgium and around the world, but they also have the best selection of cocktail ingredients I've ever seen gathered in one place. They carry the bar staples, like Angustora bitters, and also items that are a little bit harder to find, such as Trader Tiki Syrups and Luxardo Maraschino cherries. Stop by the store! It pretty much rules.

The Royal Rose Website

2011-06-06T17:22:00.000-07:00

Our website is up!

www.royalroseny.com

Order online and more.

June Updates

2011-06-02T12:39:00.000-07:00

Forrest and Benny and I had a great day at the commercial kitchen yesterday, measuring, pouring, straining, and bottling (and cleaning up). We made rose, lavender-lemon, and three chiles syrup. We always notice that we're all nice and mellow while bottling lavender-lemon. Not only is it the perfect viscosity for bottling and a beautiful golden color, but the aroma of lavandula angustifolia wafting upwards as we pour the syrup into bottles has a soothing effect. Highlight of the day: row upon row of cute 2 oz. sample bottles all ready to be sent to various stores and members of the press. Adorable and exciting!

In other news, Forrest and I are taking a trip. We'll be away until Tuesday in Mount Desert Island, Maine, hiking, looking at the ocean, eating lobster (and probably burgers--they tempt me anywhere I go) and of course cocktail shopping. I'm looking forward to visiting Bar Harbor's finest drinking establishments. Geddy's? Lompoc Cafe? Cocktails overlooking the ocean at the Bar Harbor Inn? Yes, please!

Here's more excellent news: the official RR website is coming soon! You will be able to shop online, send in recipe ideas, and more. While you wait, here's a preview of the splash page:

So, enjoy the coming weekend and stay tuned for more cocktail (and mocktail) recipes next week.

The Royal Rose

2011-05-31T15:21:00.000-07:00

Why does cucumber instantly make something so refreshing?

2 1/4 oz. gin
1/2 oz. Royal Rose Rose Syrup
2 lime wedges
3-4 cucumber slices

In a Boston shaker, muddle rose syrup, lime, and cucumber. Add ice and gin and shake. Serve on the rocks and garnish with a cucumber slice or a lime wedge.

Rose Margarita

2011-05-31T15:16:00.000-07:00

2 oz. tequila blanco
3/4 oz. Royal Rose Rose Syrup
3/4 oz. fresh lime juice
1/4 oz. Cointreau

Shake ingredients with ice and serve straight up or on the rocks. Garnish with a lime wedge.

Moonstruck

2011-05-31T13:28:00.000-07:00

Leaving Las Vegas, Raising Arizona, Guarding Tess, Honeymoon in Vegas, Moonstruck,...Con Air,...This drink pays homage to one of my favorite actors, Nicolas Cage: dark and dangerous, yet lighthearted and tender all at once. Just like this drink, the Moonstruck. Here's to you, Mr. Cage!

1 1/4 oz. dark rum
3/4 oz. brandy
1/2 oz. fresh lemon juice
1/4 oz. Royal Rose Raspberry Syrup
1/4 oz. Royal Rose Cardamom-Clove Syrup
dash of Angustora bitters

Shake ingredients vigorously over ice, serve straight up in a chilled martini or coupe glass. Finish with a twist (like so many Nicolas Cage movie endings...Face/Off?!).

Foragers Market!

2011-05-27T08:36:00.000-07:00

We are so excited to announce that all six current Royal Rose syrups are now carried at Foragers Market in DUMBO. Foragers is a family-run market. They actually have their own farm, from where they get a lot of their produce. They also sell stuff from other local farms and small-scale producers. We really like what they're doing...and we like their sandwiches and salads for lunch. Just a tip!

Red Nemesis

2011-05-26T08:59:00.000-07:00

I used to love maraschino cherries when I was little (okay, and I still like them today), but have you ever had REAL maraschino cherries?

If you haven't, I highly recommend going out and getting some. They are so delicious. The syrup in which they are packed is heavy, sweet, and slightly boozy. They are nothing like the fake, bright red cherries that my sister and I always got as kids in our Shirley Temples. (Shout out to the Great Wall in Bedford, MA!)

Forrest and I just discovered Jamaican #1 bitters by Bittercube. An excellent complement to the sweet Luxardo cherries and RR raspberry syrup, the sour citrus, and spicy Rittenhouse Rye in this harmonious cocktail, the Red Nemesis:

2 oz. Rittenhouse Rye
1/2 oz. Royal Rose Raspberry Simple Syrup
1/2 oz. fresh lemon juice
3 Luxardo Maraschino cherries and their syrup (approximately 1/4 oz.)
2-3 drops of Bittercube Jamaican #1

Combine ingredients over ice in a Boston shaker. Stir emphatically so that all syrups are completely emulsified into the solution. Strain into a chilled martini glass or coupe. Garnish with the three cherries.

Blue Ribbon - June 11

2011-05-25T13:21:00.000-07:00

Royal Rose is doing a demo on Saturday, June 11 at Blue Ribbon Foods. There will be cardamom cake with Royal Rose ROSE Syrup, along with mocktails and samples of all six flavors. Expect to see Forrest doing some serious shaking. 11:30 AM-3 PM.

Rose Syrup

2011-05-22T19:42:00.000-07:00

Thanks to Chris Low, the company photographer!

Royal Rose Labels and Art...Meet the Designer!

2011-05-22T19:24:00.000-07:00

Some people are lucky enough to have a very special kind of friend: not only a person who is gregarious, generous, cool, kind, funny, and beautiful, stylish beyond belief (seriously...I covet her ensembles), but also very talented. In our case, this person is Elizabeth Casal. She did all our labels and brand images. Liz exudes classic, clean, and fun, and her work shows it. I'll bet you all want Liz to do some work for you, and who can blame you? She rules! The Label Queen!

Rose Dragon

2011-05-20T10:51:00.000-07:00

If you love Chartreuse, and maybe even if you don't love Chartreuse, this one's for you:

1 1/2 oz. gin
3/4 oz. fresh lemon juice
1/2 oz. Royal Rose Rose Syrup
1/2 oz. green Chartreuse
3 dashes Angostura bitters

Shake over ice and serve straight up.

Blue Apron Foods!

2011-05-20T10:48:00.000-07:00

Find Royal Rose Syrups at Blue Apron Foods on Union St. and 7th Avenue in the Slope! Check out their Facebook page. They have information about demos (Royal Rose will be doing one of these soon...we will keep you posted) and little holiday reminders. Did you know that they do platters for parties? Me neither! Delicious!

Court Street Grocers and General Updates

2011-05-18T07:52:00.000-07:00

We have a new retail vendor! Court Street Grocers now carries Royal Rose's four new flavors: Tamarind, Rose, Lavender-Lemon and Three Chiles. Visit their website (courtstreetgrocers.com) to see all the different sandwiches, cheese, meats, and grocery they carry. I am really happy because I bought some Moxie and a NuGrape when I went in there the other day. What is it about Moxie? The awesome label? Check out this old NuGrape song from 1926:
http://www.revenantrecords.com/mp3s/I_Got_Your_Ice_Cold_NuGrape.mp3

In other news, the Kings County General Store on Sunday was a great success despite the rainy weather. Forrest and I met a lot of nice people and gave out tons of syrup samples. The best seller? Lavender-Lemon!

To sign off, I'm leaving you with this image of my business partner holding a bottle of Cardamom-Clove Simple Syrup:

Sunday, Sunday, Sunday!

2011-05-10T18:44:00.000-07:00

Royal Rose will be at King's County General Store at Southpaw during the Park Slope 5th Avenue Street Fair this Sunday, May 15. (The fair starts on 5th Avenue at Sterling Place and ends at 12th Street, 12-5 PM.) There will be lots of local vendors and crafts at Southpaw (by night, a respected music venue...with an awesome sound guy named Kenny), and I definitely would check it out if I weren't already going to be there. So come one, come all!

Forrest and I will be behind our booth, giving out syrup samples (all 6 flavors), doing mocktails and/or shaved ice (how much have I been looking forward to playing with a giant block of ice?!), and selling bottles of syrup. As a bonus, Southpaw's own bar will offer drink specials made with actual booze and Royal Rose syrups.

If you happen to be in Mt. Kisco...

2011-05-10T17:48:00.000-07:00

I hope you go to Pour. It's a great wine and cocktail bar. They have recently added a new drink to their menu called a Royal Irish Guard. It's made with Pimms No. 1, Domaine de Canton ginger liqueur, Royal Rose Cardamom-Clove simple syrup, lemon juice, and grapefruit bitters. A heady brew!

Here's the thing about Pour: going there is like going to a really cool person's house. It's comfortable, the decor is simple and warm, and the company is laid back. The owner, Anthony, and my favorite cocktail maven/sommelier, James, are super nice and make you feel right at home. It kind of makes you wonder why you even live in the city, when you're visiting a beautiful town and drinking great wine and cocktails with really friendly people. Hmmmm....

Notorious

2011-05-06T17:41:00.000-07:00

This cocktail is truly outstanding. I'm drinking one now. Nope, it's gone! Perfectly balanced and a new classic. It may look sweet, but this one will put hair on your chest.

1 1/2 oz. rye
1/2 oz. Royal Rose Raspberry Syrup
1/2 oz. Lillet Blanc
1/4 oz. fresh lemon juice
2 dashes orange bitters

Combine ingredients over ice in a Boston shaker. Shake vigorously two or three times, then let stand for a few seconds. Strain into a chilled martini glass. Enjoy!

Tiger's Milk

2011-05-06T17:25:00.000-07:00

This one may be more of a winter drink, but I love it and I'm posting it now. I found the original recipe for Tiger's Milk in The Fine Art of Mixing Drinks, a great resource. If the drink is made right, it should be foamy, light, and smooth. You can get yourself some Royal Rose Cardamom-Clove Syrup at Stinky, Bklyn or Brooklyn Larder.

3 oz. Irish whiskey
1 egg white
1/2 oz. Royal Rose Cardamom-Clove Syrup
Nutmeg, to garnish (fresh is best)

Combine ingredients with ice in a Boston shaker and shake vigorously for 1 minute. Pour into a martini glass to serve straight up. Grate nutmeg over the top to garnish.

Señor Lee

2011-05-06T17:09:00.000-07:00

This version of a margarita substitutes Royal Rose Three Chiles syrup for Triple Sec. Spicy! Muchas gracias, Elizabeth...

3 oz. tequila
3/4 oz. Royal Rose Three Chiles Syrup
1/2 oz. fresh lime juice

Combine ice, syrup, and lime. Add tequila and shake vigorously. Serve on the rocks with a salt rim.

...and Brooklyn Larder!

2011-04-21T17:52:00.000-07:00

You can now find our syrup at Brooklyn Larder, a Park Slope cheese and provisions shop on Flatbush Avenue in Brooklyn. They have an amazing selection of local and imported goods. They also have sandwiches and some great craft beer. I also just found out that the people behind Brooklyn Larder are the owners of Franny's on Flatbush Ave. If you love ramps, go to Franny's and get some, they're roasted with bresaola!

...Stinky!

2011-04-18T14:25:00.000-07:00

We are so pleased to announce that Royal Rose simple syrups are now carried by Stinky, Bklyn! Stinky has a fantastic selection of cheeses and meats, as well as a slew of Brooklyn-made products, including Nunu chocolates and pickles from Brooklyn Brine and McClure's. I love this place!

Stinky, Bklyn
215 Smith Street (between Baltic and Butler)

Small World's End

2011-04-16T00:34:00.000-07:00

This is a superb cocktail! It's a variation on a 1948 Daiquiri (white rum, sugar, lime), which is one of my all-time favorites. Royal Rose Cardamom-Clove Syrup gives the drink a hint of the exotic. The name "World's End" refers to a precipice in Sri Lanka, where our organic cloves are grown. Cool, right?

World's End, Sri Lanka

World's End
2 1/2 oz. white rum
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. lemon juice

Combine ingredients in a Boston shaker over ice and shake vigorously. Serve straight up with a lemon wedge.

Royal Rose Syrups

Santa Ginevra

Royal Rose Goes to Bali

Tiger's Milk

Virgin Sacrifice

Isla de la Pirata

Pink & Silver Fizz

White Cyclone

Frosty Winter Sled

Magic Monk's Eventual Dream Punch

Mexican Marauder

Mexico City Organ Grinder Splash

The Fifth Season

New Years in the Tropics

Acapulco "Slippery" Tea

Recipe by Warren Bobrow. Makes 2 drinks.

Golden Brioche French Toast

Enchanted Forrest

St. James Infirmary

According to music historian Elizabeth Butters, "The song was originally a British ballad in which the narrator gets an STD from his lover, who is now lying dead on a table, as he will be when the disease progresses..." Yikes.

Gray Lady

Moonshiner's Nightmare

Liquid Luck

Three Chiles Hot Chocolate

Liquid Hot Apple Pie

Pick up a copy of Edible Brooklyn!

ICI Fall Benefit

Orange '81

Royal Rose Egg Nog

Orange '74

Tamarind Martini

Cardamom Cake

Royal Rose...at the Birthplace of the American Revolution!

Golden Apple Pancake

Royal Rose in New Jersey and other updates

Gin Fizz

Blueberry Spritzer

Autumn Favorites

Spiced Apple Cider

Old World Girl Scout

Midnight to 6

Green Street Grill + Royal Rose = Deliciousness!

Courtesy of George Theodore Jenich of the Green Street Grill, Cambridge, MA:

1.5 oz. Del Maguay Mezcal Vida1 oz. Drambuie1/2 oz. Royal Rose Three Chilies Syrup1/2 oz. fresh lemon juice

Shake it hard, serve straight up in a martini glass with a lime garnish.

Fall Plum Toddy

New--Manhattan Retail Locations!

Harvest Moon

Royal Rose Gin & Tonic

Almost-Fall Overdraft

Single-run Blueberry Syrup and Autumn Plum Syrup are on sale now!

Rose Lime Granita

Imbibe Magazine

Plum Chutney

Plum Crumble

The Chameleon

Blueberries and Plums

Brooklyn Punch

Blueberry Patch

Raspberry Sunrise Smoothie

Cocktails with Root and Snap

ROOT is delicious!

Food52

Updates

Art in the Age and Paris Grocery

Whimsy Peach Cupcakes

Catbird

Brooklyn Farmacy

Lavender Morning

Hard Lavender Lemonade

Sparrows & Spatulas

Tuesdays with...Forrie?

Kings County General Store, This Sunday! And Bars...

Royal Rose is in the Times...the New York Times!

Organic Lavender and Lemon Martini

Tamarind Sour

Yellow Brick Road

Cigarette Girl

Beer Cocktails, Anyone?

Eternal Summer

1.5 oz. Del Maguay Mezcal Vida
1 oz. Drambuie
1/2 oz. Royal Rose Three Chilies Syrup
1/2 oz. fresh lemon juice