Spiked Rose Lemonade Recipes

Steps:

• For the cocktail:
• 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.
• Strain syrup through a fine-mesh sieve into a pitcher. Add vodka, lemon juice, rose water, and 5 cups water and stir to combine.
• Divide cocktail among ice-filled glasses.
• For the ice cube garnish:
• 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
• Berry syrup can be made 3 days ahead. Cover and chill. Ice cubes can be made 1 month ahead. Keep frozen.

Steps:

• In a large saucepan, combine the sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice and remaining water. Pour into a 2-qt. pitcher; refrigerate until chilled. , Stir in rum. For each serving, place 3/4 to 1 cup ice in a Collins or highball glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.

Steps:

• Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of tall glasses with a little lemonade, then dip in the peppercorn mixture.
• Combine the lemonade, gin and sparkling rosé in a pitcher. Pour into the glasses.

Steps:

• Divide cordial, lemon juice, and vodka among 8 ice-filled glasses. Top with seltzer; stir. Serve, garnished with lemon rounds.