This fresh, ultra-romantic martini was created by Stephen Gray. After more than 20 years as a chef, maitre d’, and mixologist, he is now a consultant to fine dining restaurants, boutique hotels and spirit companies in New York,  Philadelphia, and Washington.

Red Rose Petal Martini

2.5 oz.  ZYR Vodka
2.5 oz. Rose Fusion (see below)
3 Rose Petals for garnish

Fill martini glass with ice and fill with water and put aside.

Fill ice shaker with cubed ice and add ZYR Vodka. Stir in Fusion Gently.

Empty Martini Glass filled with ice water. Strain Rose Petal Martini into glass.

Garnish with three rose petals and serve with passion.

Rose Fusion
Yield: 2 cups

3 cups distilled water
3 red roses with petal removed. Trim any top edges of rose which tends to add bitterness.
15 ea. red cherries with pits removed and cut in half.
1 pinch of fresh basil (equals about 1 leaf)
1/2 T of fresh agave nectar

In a non-stick saute pan add 1 cup of distilled water. While bringing water to simmer slowly add the fresh agave nectar. Add red cherries. Add half of rose petals. 

Bring to simmer and remove from heat.

Slowly stir in pinch of basil and fold in remaining rose petals.

In a 1 qt. ceramic dish add remaining distilled water. Slowly incorporate Rose Petal Fusion to ceramic dish.

Cover with plastic wrap and refrigerate overnight or 12 hours.

Note: Its important to use non-stick pan so that oil/butter will not be needed to prevent sticking, thus creating an undesirable flavor. Also, using a ceramic dish to hold fusion overnight will prevent any additional flavor that a metal or plastic dish may create.

Edited by Patricia D. Sherman

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