Ginger Lemongrass Rosé Cocktail

I had to post one more Rosé cocktail recipe before summer comes to a close. I’m going to consider this Ginger Lemongrass Rosé Cocktail to be a “Fall Transitional” cocktail. The soft pink hue along with the floral and citrus notes certainly is reminiscent of summer but the ginger gives the drink just the right amount of warmth and spice.

Ginger is definitely one of my favorite flavors in a cocktail. You can find some of my other favorite ginger cocktail recipes in this post, this post, this post, this post, this post and this post! It’s definitely safe to say I like the little bit of zing it adds to a beverage!

I absolutely love garnishing with edible flowers and find it’s an extremely easy way to elevate the appearance of a drink. I found the lemongrass and edible flowers for this cocktail at Whole Foods.

And I’m OBSESSED with these new champagne glasses! They would make a beautiful addition to any bar cart and they’re very affordable!

These cocktails are so pretty and would be lovely for a brunch, bridal shower or (in my case) Thursday night in after the baby goes to bed! I like to post cocktail recipes that are simple to make and this one is no exception. My cocktails have to be pretty quick and simple nowadays since Bennett is constantly on the move and is the Usain Bolt of crawling.

I hope you guys have some fun plans for the weekend! I’m really excited about meeting up with some fellow UGA alums to watch the game Saturday night! Cheers! Clink! And Go Dawgs!!

Ginger Lemongrass Rosé Cocktail (recipe makes 2 cocktails)

Ingredients-

Ginger Simple Syrup:

1 cup water
1 cup granulated sugar
1 1/2 Tbsp fresh ginger (peeled & roughly chopped)

Cocktail:

2 Tbsp ginger simple syrup
4 lemongrass stems (peeled & chopped)
2 oz gin (we’re currently drinking Berkshire Mountain Distillers Ethereal Gin and we’re obsessed!)
Sparkling Rosé (like this one)
Lemon slices and/or edible flowers for garnish

Instructions-

Ginger Simple Syrup:

Stir sugar and water in small pot on medium-high heat until sugar is dissolved. Turn off heat and add ginger and allow to cool to room temperature. Strain. (**Simple syrup can be stored in airtight container in fridge up to 1 month)

Cocktail:

Muddle lemongrass in cocktail shaker. Add ginger simple syrup then continue to muddle. Add gin and fill shaker with ice. Shake for at least 15 sec. Strain into glasses and top with Sparkling Rosé. Garnish with lemon slice (and edible flowers!).