Today it is almost impossible to meet a grower who would not try his hand at growing such luxurious flowers as roses. Moreover, these plants can bring not only aesthetic pleasure. Tea rose is used both in cooking and in perfumery. Tinctures, teas, jams, oils, cologne, etc. are made from it. Today we will learn how to make liquor from tea rose petals.
Benefits of the drink
Once you taste the liquor from, you will understand that it is one of the most aromatic and delicious alcoholic beverages. The recipe for its preparation is very simple, and the result is always excellent. In order to make liquor, you can use both light tea rose petals, and this will in no way affect the taste of the drink. However, the brighter the petals used, the more intense the color of the finished liquor will be. In addition, during the cooking process, you can add a rose flower of the Family variety. It has a bright red color, which will add a little saturation to the color of your homemade drink.
Required Ingredients
In order to prepare the most delicious and fragrant tea rose liqueur, we need the following products: rose flowers proper - 40 pieces, a pound of granulated sugar, five hundred milliliters of vodka, one and a half teaspoons of citric acid and one and a half liters of water. From this amount of ingredients, as a result, we should get two liters of the finished drink.
Tea Rose Liqueur: Recipe
First of all, we need to collect flowers. It is recommended to do this in the morning, when they are filled with aroma, moisture and freshness. We tear off the petals of a tea rose in a deep enameled bowl. Boil one and a half liters of water. Then pour the prepared petals. Add one and a half teaspoons of citric acid and mix. After this mass has cooled, cover the dish with a lid and send it to the refrigerator. Here, our future tea rose liqueur must be infused for two days. In this case, at least four times a day, the mass must be stirred with a wooden spoon or spatula. This is done so that the rose petals give the liquid a better color, taste and aroma.
After two days, squeeze the petals. You can also strain the resulting liquid through double gauze. Then add the cooked 500 grams of granulated sugar and mix well. If you like a sweeter drink, you can use more sugar. Pour the tincture into a saucepan of a suitable size, put on fire and bring to a boil. As soon as the liquid begins to boil, remove the pan from the heat and leave it to cool. Then add half a liter of vodka. It is very important that it be of good quality, otherwise all your efforts may end in failure.
When you add vodka to the future tea rose petal liquor and mix the resulting liquid well, you should pour it into jars. In this case, pour should be on the very edges of the dishes. We cover the jars with tight nylon lids from above so that all the air comes out. It is not very scary if a little tincture spills. The main thing is that all the air comes out of the can. After that, the drink should stand for at least seven to ten days at room temperature.
Then the finished tea rose liquor can be poured into beautiful decanters or bottles and served. This drink is sure to please both your household and guests. In addition, it can be added to tea or ice cream, and also used to soak biscuit cakes.
Another rose liqueur recipe
There are many options for preparing this delicious and aromatic drink. We offer you another one of the tea rose. So, we need two hundred grams of rose petals, two tablespoons of citric acid, five glasses of granulated sugar and half a liter of certainly high-quality vodka.
Cooking instructions
Pour the prepared tea rose petals into a two-liter jar, and also add citric acid and granulated sugar. Mix everything well, grinding the contents of the container to a liquid state. We tamp the resulting mass and send it to the refrigerator for three days. After this time, in a saucepan, mix three glasses of water with four glasses of granulated sugar. We put on the fire and bring the mass to a boil. Let the contents of the saucepan cool, then pour it over the petals and mix thoroughly. The resulting mass is again removed in the refrigerator, this time for ten days. After that, squeeze the rose petals, and add 500 milliliters of vodka to the resulting syrup. Delicious and fragrant tea rose liqueur is ready! You can go to the tasting.
Those who love variety in everything quite often experiment in the preparation of liqueurs. You can try another such interesting recipe, for the preparation of which you will need rose petals. The liqueur recipe involves only fresh rose petals, the rest of the ingredients are available, there are no problems with the purchase.
Compound:
- 1 kg of sugar;
- 300 g rose petals;
- 1 tsp citric acid;
- 1 liter of vodka or 45% alcohol;
- 1 liter of water.
To prepare such a liquor, tea rose petals are most often taken, which has the most pronounced wonderful aroma, but other varieties are also used if desired. The color of the future drink will directly depend on the variety, so preference is given to red and orange roses. Dried petals are not used, because the aroma quickly disappears after picking.
The alcohol base should only be of high quality, it is absolutely unimportant to take vodka or alcohol, so everyone decides independently about this choice. But the water should only be of excellent quality, chlorinated water kills the smell, so it is recommended to use spring water or bottled water.
rose petal liqueur recipe
- Prepared rose petals are crushed with a meat grinder, while adding sugar.
- The pink paste is transferred to a container and poured in vodka or alcohol. Everything is shaken well.
- Pour water into the container, mix again so that the sugar is completely dissolved.
- The container is closed and moved for one month to a dark place.
- The liquor is filtered, citric acid is added, mixed, then bottled and tightly closed. After three days, rose petal liquor can already be tasted.
For many centuries, the tea rose has been grown not only for aesthetic purposes, but also for its active use in cooking, cosmetology and perfumery.
Tea rose petal liqueur is liked by connoisseurs for its fresh, slightly tart taste and pleasant aroma. In addition, its recipe is very simple, and anyone can add some special ingredient to it.
History reference
The tea rose was first discovered in China, which is now considered to be its homeland. There is also historical evidence that in ancient times the northern inhabitants of Thailand and Vietnam were engaged in growing a flower.
Europeans got acquainted with this wonderful plant only in the 19th century, thanks to the sailors who transported Chinese tea. Attempts to adapt the rose to the cold and rainy weather conditions of Europe, in the end, were successful. As a result, many years of experiments in crossing roses with local plants have led to the emergence of new varieties of this plant.
All hybrids were united by one common name - "Tea Rose". The name was not chosen by chance, because it combined the historical origin and emphasized the specific “tea” aroma of the flower.
What is the benefit of rose liqueur?
Tea rose petals are very valuable because they contain many beneficial substances, including:
- Tannin (gallotannic acid). This substance is able to neutralize harmful microorganisms and have an auxiliary effect in case of indigestion.
- Vitamin C, in addition to its general strengthening effect, tones the body, improves blood circulation, and prevents the development of inflammatory processes.
- Vitamin "PP" - strengthens the nervous and cardiovascular system, promotes digestion, breaks down excess cholesterol.
- Vitamin "B1" - improves the functioning of the immune system, and also prevents the occurrence of diseases of the nervous system.
- Pectin - helps prevent cancer, diabetes, lowers cholesterol.
In addition to the above, the use of pink liquor, in small doses, cleanses the body of toxic substances, normalizes liver function, and helps fight insomnia and colds.
Types of tea rose
Tea rose liqueur may vary in flavor and aroma, depending on which type of flower has been chosen. As a rule, the following varieties are used in cooking:
- "Alan Titchmarsh" - characterized by large pink-lilac buds and a sweet citrus smell.
- "Abraham Darby" - large flowers of apricot color give the finished drink a pronounced fruity strawberry flavor.
- "Christopher Marlowe" - the ripened petals take on pink-orange hues, and the liqueur from this species will have light citrus notes.
- "Gertrude Jekyll" - often used in the cosmetic industry, because the infused petals have a specific aroma of rose oil.
Many rose liqueur makers experiment with flavor and aroma by mixing different varieties of flowers in their recipes and adding special spices such as cloves.
Liquor recipe
For liquor you will need the following products:
- 300 g of tea rose petals;
- a kilo of sugar;
- lemon acid;
- a liter of vodka;
- 1 liter of water.
TIP: pay attention to the color of the petals, the color of the future liquor directly depends on it. The petals must be fresh, not dry, to make the drink fragrant.
Sugar, along with flowers, must be ground in a meat grinder. The finished mixture is poured with alcohol and water, and then shaken until the sugar is completely dissolved. A jar or other container should be tightly closed and kept in a dark place for exactly one month. When ready, tea rose petal liquor is filtered by adding 1 tsp. citric acid. In a few days, a bottle of delicious homemade drink prepared according to this recipe can decorate a festive feast.
Rose petal liqueur. From time immemorial, the rose has been considered the queen of flowers. Its beautiful flowers captivate, delicate divine aroma excites. The rose is the flower of summer, the sun. In winter, sitting by the window, covered with frosty patterns, you really want to return to a warm summer day! Immerse yourself in an amazing cascade enveloping rose bushes. A sip of pink liquor will instantly fulfill our dreams.
Story
The ancient Greek historian Herodotus wrote that drinks from rose petals have been made since ancient times. In ancient Rome, rose water was mixed with honey and treated to the most honored guests. In medieval monasteries, various elixirs were made on the basis of rose water. Greatly acclaimed. then combined the pink elixir with honey, is unknown. but the drink thus obtained became the progenitor of rose liqueurs.
His popularity increased thanks to the famous favorite Madame de Pompadour, who adored roses. In France, the industrial production of drinks from rose petals was established. Who came up with the idea to combine the pink elixir with honey is unknown. But the drink obtained in this way became the progenitor of rose liqueurs. Numerous manufactories of Aquitaine and Provence were engaged in this. By the end of the 19th century, two countries stood out that produced drinks from rose petals: France, Italy and Bulgaria.
Producing countries for rose petal liqueurs
France
In France, starting in 1889, Pagès, founded by Victor Pages, made pink liqueurs. Since 1984, the descendants of Pagès have been selling shares of their company to the Renaud Cointreau concern, on the condition that the Pagès brand remains in the name of the liqueurs. To date, the Pagès brand is the first in the production of liqueurs, strictly preserving the technology of making drinks. Excellent quality is ensured only by natural raw materials.
Rose Pagès liqueur has an amazingly clear pink color. Taste - morning freshness, filled with floral-honey hues, with a slight sour aftertaste. Aroma - natural rose oil, first saturated, and then, like a train, elusive and carrying away the aroma of Provence roses. The liqueur is combined with champagne, served with desserts or used as a digestif.
Another manufacturer of rose petal liqueurs is the Lafragette Trading House. The family business was organized in 1814. Specialized in the production of excellent cognac. But the Mediterranean roses that surround the family nest of Château Loden at the mouth of the Gironde River gave impetus to the production of so-called "pink" drinks, including liquor. A whole line of liquors was created under the Alize brand.
"Alize Rose" - has an unusually beautiful matte color, reminiscent of pale pink pearls. Taste - delicate passion fruit, complemented by lychee, with delicate strawberry notes. The fragrance is rich in a delicate combination of passion fruit and Gallic rose. Served as a digestif.
Italy.
In Italy, the extraordinary liqueur Rosolio has long been produced. Its main ingredients are rose petals. Every home has a recipe for this drink. The famous Cinzano family made their fortune by producing this particular liqueur.
The main region producing Rosolio is Piedmont.
Ingredients:
- tea rose petals - 80g;
- sugar - 1 kg;
- water - 1600 ml;
- strong alcohol (alcohol, vodka) - 2l;
- vanilla - 2 pods.
Cooking method
Collect rose petals in the morning when the dew subsides. Cut off the lower part of the petal (it gives bitterness). Rose petals, vanilla are placed in a large glass bottle and filled with alcohol. Leave for 14 days. After settling, the liquid must be filtered. Boil the syrup from water and sugar and add to the tincture of the petals. Leave for 2 weeks. Filter again. Bottle. Liquor is strong. By diluting it with aromatic wine, you can get various "light" versions of the drink.
Rosolio with pepper is very popular.
The combination of roses and red hot peppers gives an amazing combination. Color - dark red. Taste - slightly burning, sweet. After the "burning" first sip comes the sweet aftertaste of roses. The scent of a sultry Italian summer afternoon.
Bulgaria
The rose is revered as the national flower in Bulgaria. The state receives more than half of its income from the production of goods, the basis of which is rose oil. In the Kazanlak Valley - the place of huge "pink" plantations, a rose festival is held annually.
The largest producer of rose petal liquor is the Lemma company from the city of Kazanlak.
«Liqueur «Rose»» in a gift box 
Usually this liquor is chosen by tourists as a souvenir. Taste - sweet, rose oil with vanilla aftertaste. Produced in the city of Kazanlak. This is one copy from the gift collection. It features an elegantly executed bottle in the form of an elongated decanter.
"Holy Rose Liqueur" (24%) 
One of the most fragrant roses of the Kazanlak Valley. Color - amber. Very pleasant taste - sweet, "pink". Produced in the city of Bugaska.
"Mominskaya Cream-Rose Liquor" 
It has a thicker, slightly "viscous". The aroma is richer than that of other liqueurs, due to the greater number of petals in the recipe. Taste - honey-pink. Produced in Kazanlak.
Spain
Rose liqueur is produced by Vom Fass Barcelona.
"Liqueur Rose (8%)" 
It has a pearl pink color. Very fragrant, soaked in the sun of the Basque country. Sweet. Served with champagne.
Holland
Liquor is produced by A. Van Wees Distillery. The A.van Wees de Ooievaar distillery in Amsterdam is the last authentic distillery. The company was founded in 1782. In the manufacture of liqueurs, only natural raw materials are used.
Liquor "Rose without thorns" 
It has a delicate pink color. The taste is refined, seductive, with a vanilla aftertaste. Aroma - old roses. Served as a digestif and with desserts.
Production at home
Recipe 1 (Bulgarian)
Ingredients:
- 40 rose petals;
- white wine (water) - 200 ml;
- brandy (alcohol) - 2 l;
- sugar - 1 kg.
Cooking method
Wash the petals, dry, put in a glass bottle, pour brandy or alcohol, leave for 14 - 20 days. Filter. Pour sugar syrup, white wine (water) and sugar. Mix and bottle. Store in a cool place.
Recipe 2
Ingredients:
- rose petals - 400-600 gr.;
- citric acid - 4 tablespoons (you can juice 2 lemons);
- sugar - 8 tbsp.;
- water - 6 tbsp.;
- vodka - 1 l.
Cooking method
"Knead" the petals with sugar, add acid. Pour into jars, close and take out in the cold for 3 days. Then prepare the syrup, cool, pour into a jar. Refrigerate for 10 days. Filter, add vodka and bottle.
Recipe 3
Ingredients:
- rose petals - 400 g;
- cognac - 1 l;
- water - 1 l;
- cinnamon - 1 tsp;
- sugar - 500 g.
Cooking method
Pour the petals with hot boiling water, leave for 2 - 3 days. Filter, pour cognac. Add sugar, cinnamon, stir, leave for 14 days. Filter and bottle. Store in a dark cool place
cocktails
"Crimean Rose"
Ingredients:
- liquor "Rose" - 20 ml;
- "Muscat" - 20 ml;
- Champagne (sweet) - 80ml;
- cherry - 3 berries;
- ice - 5 cubes.
Cooking method
Put ice in a glass, pour "Muscat" and liquor. Mix. Pour into a tall glass, the edges of which are covered with a "sugar" rim. Pour champagne without stirring and garnish with cherries.
"Kiss of the Rose"
Ingredients:
- wine "Flirtini" - 75 ml
- Rose syrup - 10 ml
- ginger - 3-5 g
- frozen cranberries - 2 tsp
Cooking method
Mix the ingredients in a shaker, pour into a glass (small glass), garnish with a rose petal and a ribbon of orange peel.
"Ju julep"
Ingredients:
- cognac - 40 ml;
- liqueur "Peach";
- liqueur "Rose";
- ice - 5-6 cubes;
- mint - 4 sprigs;
- lemon juice - 2 tsp.
Cooking method
Place mint, ice in a copper glass. Pour Rose, Peach liqueur and cognac. Squeeze lemon juice, stir. Spray a little rose water over the cocktail. Garnish with a rose petal and mint sprig.
For lovers of fragrant, beautiful and delicious homemade spirits with floral notes, I suggest that you familiarize yourself with a simple recipe for rose liqueur. For cooking, you only need fresh petals, strong alcohol, sugar and citric acid.
Strongly scented tea rose petals are ideal, but any other kind can be used. The color of the liqueur will be about the same as the shade of the petals, so it's best to use orange or red roses picked just before brewing. Dried, lethargic or growing in dusty places (near roads) petals are not suitable because they have a weak smell.
The choice between alcohol and vodka is not fundamental, the main thing is that the alcohol base is well purified without the slightest hint of fuselage. I advise you to take spring or bottled water, ordinary chlorinated tap water quickly kills the floral aroma.
Ingredients:
- rose petals - 300 grams;
- sugar - 1 kg;
- citric acid - 1 teaspoon;
- vodka (alcohol 40-45%) - 1 liter;
- water - 1 liter.
Citric acid adds a slight acidity to the taste, resulting in a balanced drink.
rose liqueur recipe
1. Pass the petals together with sugar through a meat grinder.
2. Transfer the resulting paste into a 5-liter glass container, add alcohol (vodka), shake.
3. Pour in water, stir until the sugar is completely dissolved.
4. Close the container tightly with a lid, put in a dark, warm place for 1 month for exposure. Shake every 4-5 days.
5. Strain the resulting pink liquor through cheesecloth, squeeze the cake to dryness, add citric acid to the liquid, sweeten with sugar if desired. Stir, pour into bottles and close tightly with corks. After 2-3 days you can try.
Away from direct sunlight, the shelf life of homemade tea rose petal liqueur is 2 years. Fortress - 14-15%.
If turbidity or sediment appears, filter through cotton wool.
