Raspberry Rose Cocktail

1. 1

   Prepare the syrup by combining the raspberries, sugar, and rosewater in the 3.0-Quart Saucepan from your KitchenAid(R) Stainless Steel 10-Piece Set, set over medium heat.

2. 2

   Simmer for 8-10 minutes, breaking up the raspberries with a wooden spoon or spatula, until the sugar has dissolved and the raspberries are very soft.

3. 3

   Strain the liquid through a fine mesh strainer into a glass container to cool; do not press the solids to extract additional liquid. Allow to cool to room temperature.

4. 4

   To make the cocktail, fill a cocktail shaker with ice and top with one and a half ounces each of the cooled syrup, gin, and rosewater. Shake vigorously for 30 seconds; strain into a serving glass filled with fresh ice.

5. 5

   Repeat with remaining ingredients to make four servings.

No additional tips available.