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Made With Love Giveaway | Taste and Tipple

Bed of Roses

Course Drinks
Prep Time 10 minutes
Servings 1
Author Julien Forrester


  • 2 oz Ungava gin
  • 1 oz lemon juice
  • 1 oz rose congou syrup
  • 1 egg white

Rose Congou Syrup

  • 1 cup water
  • 4 tbsp Rose Congou loose-leaf tea
  • 1 cup sugar


  1. Chill a coupe glass with ice and water. 

  2. Combine ingredients in an ice-filled shaker. Shake vigorously for 30 seconds. Strain and remove ice cubes. Shake again, without ice, for another 30 seconds. 

  3. Dump ice cubes from your chilled glass. Double strain the cocktail into chilled glass. Garnish with a lemon peel and dried rose petals. 

Rose Congou Syrup

  1. Add water to a small saucepan. Bring to a boil. Add loose leaf tea and let simmer for 5 minutes until the tea has fully steeped. Strain out tea leaves. 

  2. Add sugar and simmer, stirring occasionally, until sugar is fully dissolved. Let cool to room temperature before using. Syrup will keep in an airtight container in the refrigerator for two weeks.