Two exotic rose and cardamom cocktails to spice up your romantic evenings in

Roses have been associated with romance for centuries, so for the month in which we celebrate Valentine’s Day, we have created a couple of beautiful rose-infused cocktails!

Wait - don’t be put off by thoughts of heavily perfumed drinks that taste like grandma’s pot pourri - the key here is to keep the rose at very, very subtle levels, and to pair it with gorgeous flavours that help balance that floral sweetness with subtle spice!

With that in mind, these totally seductive tipples both use a delicious rose and cardamom syrup to add a subtle hint of exotic Middle Eastern scents and flavours.

It’s super easy to make your own syrup at home, and leftover syrup can be used in all sorts of drinks (try it in tea, iced tea or lemonade) or in cakes and desserts (it’s fabulous drizzled over ice cream).

To make your rose and cardamom syrup:

• Combine 100ml of water and 100g of sugar in a saucepan with one tbsp of dried rose petals and nine cardamom pods
• Simmer gently until the sugar and water have combined into a syrup
• Strain and cool before use. That’s it! Keep leftover syrup in a cool, dark place, or the fridge.

Combine 100ml of water and 100g of sugar in a saucepan with one tbsp of dried rose petals and nine cardamom pods

Simmer gently until the sugar and water have combined into a syrup

Strain and cool before use. That’s it! Keep leftover syrup in a cool, dark place, or the fridge.

We’ve used our fabulous Gin of the Month for 2020, GŴYR Rhamanta Gin, but you could also use any good quality London Dry Gin.