- 1 tsp granulated sugar
- 1 tsp crushed dried rose petals
- Lemon wedge
Rose Gin Tonic
- 1 oz Empress 1908 Gin
- ½ oz lichee syrup
- ½ tsp rosewater
- Tonic water (I love Fentiman's Valencian Orange Tonic Water)
In a small plate, mix together the granulated sugar and crushed dried rose petals.
Brush some lemon onto a section of a coupe glass. Dip your glass into the sugar and rose mixture.
Pour into your coupe glass, top with tonic water and a squeeze of lemon.
Garnish with a dried flower and enjoy!