A Valentine’s day treat: the Pink Rose Cocktail

Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

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The Pink Rose — A Modern Classic That Blooms in the Glass

Delicate, floral, and refreshingly tart, the Pink Rose is the definition of easy elegance. Think crisp gin (or vodka), lush rose syrup, bright lemon, and a lift of bubbles—simple bones, stunning result. It’s an aperitif for date night, a brunch show-pony, or the prettiest nightcap on a Tuesday.

Why it works

Balanced: Lemon reins in the syrup; bubbles keep it lively.
Flexible: Gin for botanicals; vodka for a clean canvas.
Fast: Shake–strain–top. You’re sipping in under 2 minutes.

Pink Rose — Recipe (Australian measurements)

Glass: Coupe, Nick & Nora, or tulip flute
Technique: Shake, double-strain, top
Garnish: Food-grade rose petals or lemon twist

Ingredients (1 serve)

45 ml gin or vodka
20 ml quality rose syrup*
20 ml fresh lemon juice
60–90 ml dry sparkling wine (Prosecco/Cava) or soda water for a lighter spritz
Rose petals, to garnish

Method

Chill your glass.
Shake: Add spirit, rose syrup, and lemon to a shaker with ice. Shake hard 10–15 seconds.
Strain: Double-strain into the chilled glass.
Top: Gently add sparkling wine (or soda). Give a delicate stir.
Garnish with a few petals or a tight lemon twist.

KAD’s call: If your bubbles are on the sweeter side, keep to ~60 ml. Brut styles can take 90 ml.

Make your own rose syrup (5 minutes)

250 ml water • 250 g white sugar • 1 heaped cup food-grade rose petals or 1–2 tsp quality rosewater

Simmer water + sugar until dissolved.
Add petals; steep off heat 10 minutes (or stir in rosewater to taste).
Fine-strain, cool, bottle. Keeps 1–2 weeks refrigerated.

Dial-ins: A pinch of citric acid (or a squeeze of lemon) brightens and helps preserve.

Pro tips from behind the bar

Balance like a pro: If it tastes perfumey → add 5–10 ml lemon. If it’s too tart → add 5 ml syrup.
Botanical match: London Dry gin amplifies citrus; floral gins (e.g., rose/elderflower-led) push romance.
Bubble smarts: Always top with well-chilled sparkling to preserve mousse. Don’t shake the fizz.
Clarity: Double-strain to keep petal flecks and ice shards out for that jewel-clear look.

Variations you’ll actually make

Raspberry Pink Rose: Add 10 ml raspberry liqueur or 3 muddled berries (fine-strain well).
Lychee Rose: Swap half the syrup for 10 ml lychee liqueur + 10 ml syrup; garnish lychee.
Spiced Rose: Add 1 dash Peychaud’s or a whisper of cardamom tincture for complexity.
French 75(ish): Cut syrup to 10 ml, keep gin, up the bubbles (90–120 ml) for a drier take.
Zero-ABV Pink Rose: 45 ml non-alcoholic gin, 15–20 ml rose syrup, 20 ml lemon. Shake, top with soda. Same garnish, same vibes.

Food pairings

Salty & creamy: Burrata with tomatoes and basil oil.
Briny: Sydney rock oysters with lemon.
Light & sweet: Pistachio macarons or lemon tart.

Troubleshooting

Too sweet/perfumey: +5–10 ml lemon, longer hard shake, drier sparkling on the top.
Falls flat quickly: Chill everything; avoid over-dilution; top with firmly cold fizz.
Not pink enough: A tiny barspoon raspberry syrup will tint without hijacking flavour.

Quick FAQs

Gin or vodka?
Gin if you want botanicals; vodka if you want rose to lead. Both are legit.

Rose water instead of syrup?
Yes—use 2–4 drops + a 1:1 simple syrup (20 ml). Rose water is potent; less is more.

Batching?
Build the shakeable part (spirit + syrup + lemon) x 8, keep cold. Shake to order and top with sparkling.

Thanks for joining us behind the bar!
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

Blooming Lovely: A Deep Dive Into The Pink Rose Cocktail