Thyme

English Rose

by Thyme Recipes 12 Apr 19

The perfect Easter cocktail, using our freshly laid hen's eggs, whisked to produce this fluffy and enchanting cocktail incorporating homemade infusions and syrups. It is really important when using edible flowers, to ensure that they have not been sprayed, source from your own or a friend's garden and if that isn't possible a reliable supplier, there are lots to be found on the internet.  The hibiscus is not entirely necessary for flavour but it is responsible for this particular hue of pink.  This is a gloriously fragrant cocktail, redolent with the change of the season and the promise of warmer months to come.  Inspired by the roses in Thyme's country house gardens and the beautiful pink interiors of one of our most lovely hotel bedrooms 'English Rose'.

Ingredients

For the cocktail:

For the rose-infused vodka:

For the rose bud syrup:

Method
 
For the cocktail:
  1. Dry shake the egg yolk to brake it down.
  2. Add the rest of the ingredients into the shaker and shake vigorously.
  3. Double strain into a coupe glass and garnish with rose bud.

For the rose-infused vodka:

  1. Put all ingredients in a gastro dish, cover with baking paper and lid.
  2. Infuse for 30 minutes in oven set for 60 degrees.
  3. Strain through fine chinois.

For the rose bud syrup:

  1. Put all ingredients in a gastro dish, cover with baking paper and lid.
  2. Infuse for 1 hour in oven set for 60 degrees.
  3. Strain through fine chinois.