Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink. Ice cubes studded with flowers and berries add a stunning finishing touch to this big-batch cocktail fit for any celebration.
Rose water is available in the Middle Eastern section of specialty food shops or online. For clearer ice cubes, boil water first, then let cool.
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Recipe information
Total Time
20 minutes
Yield
6–8 servings
Ingredients
For the cocktail:
For the ice cube garnish (optional):
Preparation
For the cocktail:
Step 1
Bring berries, sugar, and 1/2 cup water to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep 15 minutes.
Step 2
Strain syrup through a fine-mesh sieve into a pitcher. Add vodka, lemon juice, rose water, and 5 cups water and stir to combine.
Step 3
Divide cocktail among ice-filled glasses.
For the ice cube garnish:
Step 4
If using, fill 2 ice cube trays one-quarter full with water. Add berries and roses to your liking. Freeze until beginning to set, about 1 hour. Fill ice cube trays the rest of the way with water and freeze until solid, 3–4 hours.
Do Ahead
Step 5
Berry syrup can be made 3 days ahead. Cover and chill. Ice cubes can be made 1 month ahead. Keep frozen.
Recipe notes
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