The Rosebud

Jim Kearns
1 Servings



Combine gin, vermouth, lemon juice, St-Germain, rose water, and 1/2 oz. ginger syrup in a cocktail shaker filled with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Martini glass and garnish with rosebud, if desired.

Bring ginger, sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup into a small jar or bowl; discard ginger.

Do Ahead: Syrup can be made 1 week ahead. Cover and chill.