Rose & Rye
Rose & Rye. Matt Taylor-Gross

Rose's Luxury in Washington, D.C. makes this sprightly, pretty cocktail, a mix of rye, rose-tinged simple syrup, fresh lemon juice, and bitters.

Yield: makes 1 cocktail

For the Rose Simple Syrup

  • <sup>1</sup>⁄<sub>3</sub> cup sugar
  • 2 drops rose extract, such as Terra

For the Cocktail

  • 1 <sup>1</sup>⁄<sub>2</sub> oz. rye whiskey (preferably Rittenhouse)
  • <sup>3</sup>⁄<sub>4</sub> oz. rose simple syrup
  • <sup>1</sup>⁄<sub>2</sub> oz. fresh lemon juice
  • 2 dashes Fee Brothers Old Fashioned bitters


  1. Make the simple syrup: In a 1-qt. saucepan, stir the sugar with 1⁄3 cup water and bring to a simmer over medium heat. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from the heat and stir in the rose extract. Let cool completely.
  2. In a cocktail shaker, combine the whiskey, syrup, lemon juice, and bitters with ice. Shake vigorously, and strain into a chilled rocks glass. Garnish with rose petals.