This post is sponsored in conjunction with #BrunchWeek. I received product samples
from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Here we are at day five of an amazing week of recipes to inspire your brunch menus from appetizers to libations.
Many, many thanks to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating, wrangling, managing, and inspiring all of us!
You can go to this post to read more about the sponsors, the prizes, and to enter the giveaway!
Many, many thanks to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating, wrangling, managing, and inspiring all of us!
You can go to this post to read more about the sponsors, the prizes, and to enter the giveaway!
This recipe includes ingredients from a couple of our event sponsors: Dixie Crystals and Nielsen-Massey. So grateful for the inspiration! But, you can use whatever sugar and rose water you have on-hand.
Ingredients makes one
- 1.5 oz gin
- .75 oz rose simple syrup*
- .25 oz freshly squeezed blood orange juice
- .75 oz freshly squeezed grapefruit juice
- 2 dashes bitters
- 2 cardamom pods
- organic roses for garnish
- 1/2 C granulated sugar (I used Dixie Crystals)
- 1/2 C cold water
- organic rose petals
- 1/8 t rose water (I used Nielsen-Massey)
Procedure
Rose Simple Syrup
Place all ingredients in a lidded mason jar. Cover with lid and shake until the sugar is completely dissolved. Let stand overnight. Strain out the petals and keep syrup in the refrigerator. The syrup should keep for two to three weeks if kept refrigerated.
Cocktail
Muddle cardamom pods at the bottom of shaker. Muddle lightly or you will overpower the cocktail. Add the rest of the ingredients and shake. Strain and garnish with rose petals or fresh blood orange wedge. Cheers!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor's Adventures
BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy's Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear's Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane's Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n' Cooks
Mocha Eclairs from The Redhead Baker
Sweet Apple Hand Pies with Cheddar Shortcrust from An Edible Mosaic
BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy's Recipes and Writings
BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee
Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess
Disclaimer: This recipe is intended for individuals ages 21
& up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star
Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and
Michigan Asparagus for providing the prizes free of charge. These companies
also provided the bloggers with samples and product to use for #BrunchWeek
recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S.
residents, age 18 & up. All entries for the winner will be checked and
verified. By entering you give the right to use your name and likeness. The
number of entries received determines the odds of winning. Six winners will be selected.
The prize packages will be sent directly from the giveaway sponsors. The
#BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the
prize packages. Bloggers hosting this giveaway and their immediate family
members in their household cannot enter or win the giveaway. No purchase
necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with Facebook, Instagram, Pinterest,
or any other social channel mentioned in the #Brunchweek posts or entry.
I think this is a lovely cocktail to serve with brunch.
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