The Royal Rose Hot Toddy

Make this with any syrup or sweetener- it would be delicious with Royal Rose Cardamom-Clove Syrup, honey, or just a teaspoon of sugar.  Another great combination would be bourbon and maple syrup.  This version is extra-special, with warming Saffron Syrup and piping hot peach tea.

1/2 oz. Royal Rose Saffron Syrup
1 1/2 oz. brandy, or to taste
3 dashes Boker's bitters
hot brewed peach herbal tea

Add the syrup and brandy to a mug.  Fill the mug with hot tea, then add bitters.  Garnish with lemon peel. Sip and relax.

Rose of the Desert

Cardamom-Clove and Rose syrups are enhanced by The Bitter End Moroccan Bitters.

1 1/4 oz. Courvoisier
1/2 oz. Laird's Applejack
1/4 oz. fresh lemon juice
1/4 oz. Royal Rose Rose Syrup
1/4 oz. Royal Rose Cardamom-Clove Syrup
8 drops Moroccan Bitters by the Bitter End

Combine ingredients and shake with ice.  Strain into a cocktail glass and serve straight up. Add another drop or two of bitters, if desired.

This drink was more full at one point - I had to test it out!

The Fifth Season

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. 

Spiced Apple Cider

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!