The Smoke & Roses cocktail was created by Roushanna Gray and we came across it thanks to The Botanist Islay Dry Gin, one of our favorite Gins for everything from a Martini to a Negroni to just being sipped straight.
“This recipe is designed to toast the occasion and a cheers to the wonders of nature. It can be recreated anywhere in the world with your own local wild flavours that you might have growing around you or created with moments of bottled time from seasons past that you might have lurking in your wild pantry.
“The Pelargonium used in this recipe can be replaced with whatever local rose or floral scented plant you might have, the Cape Sumach or Calpoon berry infused gin can be substituted with sloe or blackberry berry gin and the Buchu cordial with anything with a sweet and citrusy twist.”
From what we understand, “This recipe is part of the story of recovery and rejuvenation after wildfire in Cape point, South Africa.”
Makes 1 Smoke & Roses cocktail.
- ¼ cup of dried rose Pelargonium leaves
- a box of matches
- 10ml of Botanist gin
- 10ml of Calpoon berry infused gin
- 10ml of lemon juice
- 5ml of Buchu cordial
- A sprig of fresh rose Pelargonium leaf
- Sparkling spring water
- Floral ice and flowers to garnish
Shake up the gin, berry infused gin, lemon juice, cordial and sprig of rose Pelargonium leaf and set aside. Collect the dried Pelargonium leaves into a little pile and set it alight with the matches. Cover the burning leaves with a glass until the flames have gone out and the glass is beautifully filled with smoke. Turn the glass the right way up and fill with flower ice, strain the liquid ingredients into the glass and top up with sparkling water. Garnish with flowers and enjoy the first sip with your eyes closed to get a true sensory experience of fire in florals.