I’ve spoken of her before, Chef Mary Sonnier (former co-owner and chef at the departed and beloved Gabrielle Restaurant), is as big a food/drink geek as me; come to think of it she may be geekier. We trade cooking tips, finds, cook book info, etc. Yesterday she made me one of the best apperitifs I’ve had in a long, long time - homemade rose syrup and prosecco. Nothing too complicated, I know, but simple and elegant is so nice, and I want to share this drink. Mary’s inspiration for her rose syrup came from an expesive Italian syrup she bought on line and thought she could mimick. We tasted both, hers and the original and man-ho-man is she close. Mary made a 1:1 sugar and water simple syrup (we later decided a 2:1 sugar to water syrup would be better), which she cooled slightly and to which she added 2 cups of fresh, non-sprayed (chemical free) tea rose petals. She let the syrup steep for a couple hours, strained it, and voila, rose syrup. Getting it that rosy color is her secret, but a tiny drop of red food coloring comes close. Someday I’ll yank the secret out of her, but for now she did share one very special ingredient - a rose essence from SIlver Clouds Estates. This rose extract has the most amazing, intense but not perfumey aroma and a distinct but not overpowering flavor - genius. A browse through their site revealed some delectable looking extract flavors - an order is in order.

As for that “Really Nice Kir Royale”…about one ounce of rose syrup in the bottom of the glass, top with a nice Italian Prosecco (bubbly wine) and serve. I love Mary and I love this drink

Filed Under: Wine & Libations