Mainiacs

Royal Rose is in Maine and loving every second!  Our syrups are now available to purchase at Treats in Wiscasset, Maine (home of the famous Red's lobster roll- trust me, it's delicious), and at Aurora Provisions in Portland. Royal Rose syrup is also behind the bar at 40 Paper in Camden.

Life in "Vacationland" is pretty awesome.  Here are some highlights:

-walks on the beach every morning
-fresh lobster any time we want
-whoopie pies from Cranberry Island Kitchen
-oysters and white wine (or bubbly!) at Eventide
-ferry rides to Peak's Island to watch the sunset
-Art Walks at the Pepperell Mill (site of our new kitchen)

Hills Beach

Baby in the Saco River

Hills Beach

A mini Peanut Buster Parfait from Dairy Queen

Of course, making cocktails in the fresh, Maine air doesn't hurt.  If you're in the mood for something that feels like fall, try this oldie-but-goodie:

Rose of the Desert
 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.

 

Strawberry Birthday Cake

Our good friend Vicky Yim, of Sweets by Vicky, posted this recipe- a vanilla genoise with strawberry rose coulis, strawberry cream cheese filling, and classic crème chantilly- and our mouths are watering. I've copied the recipe below. Photos by Vicky Yim.

Birthday Cake with Strawberry Cream Cheese
1.5 recipe x GF Genoise; bake in 3 x 6inch round tins. Cool completely.
Strawberry Coulis
Strawberry Cream Cheese Filling
Creme Chantilly

Strawberry Coulis
250g frozen strawberries (frozen berries ensure consistency in flavour)
2 tbsp caster sugar
1 tsp rose water OR 2 tsp Rose Syrup (I used Royal Rose NY)
1 tsp vanilla
1) Thaw berries in the microwave or overnight.
2) Process berries and its juices in the blender until smooth. Leave the seeds in.
3) Place the liquid berries into a small saucepan. Add in all other ingredients.
4) On medium heat, cook the sauce until it thickens. Allow to cool completely.

Strawberry Cream Cheese
250g cream cheese, room temperature
60g butter, room temperature
1.5 cups icing sugar, sifted
1/4 cup strawberry coulis
1) In the bowl of a stand mixer, beat the cream cheese and butter together until smooth on LOW. Add in the icing sugar and beat well.
2) Slowly add in the strawberry coulis and beat well until combined on LOW. Use immediately or place in the fridge until ready to use.

Creme Chantilly
300ml whipping cream, very chilled
1/4 cup icing sugar
1) In the bowl of a stand mixer, whisk the cream and icing sugar until medium peaks form. Set aside in the fridge until ready to use. 

To Assemble
1) Mix 1/2 cup warm water with 1 tsp vanilla. This is your imbibing syrup.
2) Take 1 of the genoise layers and brush with imbibing syrup. This is your bottom later.
3) Top layer with 2 tbsp of strawberry coulis and spread evenly across the layer. Using a piping bag fitted with a 10mm round piping tip, pipe the strawberry cream cheese filling over the coulis in a circular motion. Top with second layer. Repeat with coulis and cream cheese.
4) Top with 3rd layer and brush top with imbibing syrup. Cover cake top and sides with the creme chantilly. Sprinkle rainbow happiness with wild abandonment.

Feeling Bitter?

This article by The Spir.it has some great basic recipes for cocktails made with bitter spirits- Campari, Cynar, Averna, Punt y Mes, and Fernet Branca.  I've copied a favorite, with Punt y Mes, below. An excellent aperitif!

Red Hook
2 oz rye whiskey
½ oz Punt y Mes
¼- ½ oz maraschino, to taste

Combine all ingredients in a cocktail shaker filled with ice. Stir and strain into a chilled cocktail glass.

Cooking with Tamarind Syrup

I just read that the average American spends less than 20 minutes per day cooking.  If you are a person who likes quick and easy recipes (and if the survey above is any indication, that's most of us), then you will love this noodle dish.  It's literally nothing more than sauteing vegetables and adding some softened rice noodles and soy sauce.  Throw in some red pepper flakes, too, and some lime juice. I like to serve it alongside tofu, chicken, or fish.

Tamarind Noodles
canola or olive oil, for sauteeing
garlic
your favorite vegetables (carrots, greens, peppers, etc.)
rice sticks
soy sauce
red pepper flakes

Heat oil in a skillet.  Add garlic and onion.  Let soften, then add the rest of the vegetables.  Add the pre-soaked noodles, soy sauce, and red pepper flakes, to taste.  Cover and let simmer 2-3 minutes.  Drizzle liberally with tamarind syrup, stir, and serve.

The Dick Reinhart Cocktail

Recipe and photo courtesy of Warren Bobrow- see the original post here.

Ingredients:
Hendrick’s Gin
Sage (USDA Certified Organic)
Bitter End Jamaican Jerk Bitters
Royal Rose Strawberry/Fennel Simple Syrup
Driscoll’s Organic Strawberries- Toasted in a really hot pan, cooled then muddled
Perrier Sparkling Natural Mineral Water

Preparation:
To a Boston Shaker- take a small handful of your toasted strawberries
Muddle with about two tablespoons of the Royal Rose Strawberry/Fennel Simple Syrup
Add: 2 oz. Hendrick’s Gin
Add: 1.5 oz. Sage
Add: Ice made with your Mavea Inspired Water Pitcher
Shake well until frosty
Pour into a funky glass *double strain for clarity*
Top with 3 drops of the Bitter End Jamaican Jerk Bitters
Finish with 1 oz. Perrier Natural Sparkling Mineral Water
Garnish with a Roasted Driscoll’s Strawberry

The Overnight Passage

By Warren Bobrow:


The Overnight Passage
Ingredients:
4 Shots Death’s Door Gin
2 Shot glasses of freshly squeezed lemon juice
2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup
3-4 drops (per drink) of Bitter End Curry Bitters
Coconut water ice (freeze coconut water in an ice cube tray 50/50 with water filtered in the Mavea Water system pitcher)

Preparation:
Prepare your lemonade in the manner you prefer
Add 2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup or to taste
Add 6-8 drops of Bitter End Curry Bitters
Shake and strain into a tall glass with a couple cubes of the coconut water/Mavea Water ice

Photo by Warren Bobrow

Wind in the Willows Fizz

Sip this drink and feel sophisticated.  The palest rose hue conjures up images of a great sloping lawn leading to a sandy beach, women in white cotton dresses, and the lifestyles of the rich and famous circa 1930.

2 oz. Greylock gin
1/2 oz. fresh lemon juice
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1 egg white
5 drops Bitter End Chesapeake Bay bitters

Dry shake ingredients until very frothy, about 1 minute.  Add ice and shake for at least one more minute.  Strain into a chilled cocktail glass and garnish with a lemon twist.