Anne Yarymowich, Executive Chef at the Art Gallery of Ontario, believes roses are for more than just lovers. During peak rose season, she harvests organic, untreated roses and infuses the vodka with petals. Anne says the most fragrant roses work best, and often small antique or heirloom roses with double-pleated blooms fit the bill. The result is a fragrant, subtle taste to sip over ice or in a martini.
April 8th, 2012
Photography by Rob Kinghorn
- Cups approximately 2 of petals
- 750 milliliters bottle of vodka
Harvest early in the morning by snipping heads that are in full bloom.
Pull petals off and lay out on a paper towel, ensuring they are as dry as possible.
Sprinkle cup of white sugar over 2 cups of petals and then macerate* the petals with a wooden spoon or pestle. Cover and set aside for 2-3 hours at room temperature until sugar turns to liquid.
Add vodka and infuse for 2 days.
Strain petals. Return vodka to the bottle.