Think of this as a breezy afternoon in a glass. The Rose Petal Gin Fizz is crisp, floral, and just sweet enough to feel special without being heavy. It takes a classic gin fizz and gives it a gentle lift with rose, turning it into something elegant yet easy.
Whether you’re celebrating or just winding down, it feels like a treat. No fancy bar gear needed—just simple ingredients and a few minutes.
What Makes This Special
The Rose Petal Gin Fizz stands out because it balances floral notes with bright citrus and bubbly lift. It’s sophisticated, but not fussy.
The rose doesn’t overwhelm; it whispers. With the right gin and a clean rose syrup, you get a drink that’s refreshing, layered, and perfectly sippable. – Gently floral: Rose provides aroma without dominating. – Balanced and bright: Lemon juice and soda water keep it crisp. – Lightly creamy: Optional egg white adds that classic silky fizz texture. – Beautiful presentation: A few rose petals or a lemon twist make it look as good as it tastes.
What You’ll Need
- 2 oz gin (a London Dry or a floral gin like Hendrick’s works well)
- 3/4 oz fresh lemon juice (always fresh-squeezed)
- 1/2–3/4 oz rose syrup (adjust to taste; see Alternatives for a DIY option)
- 1 egg white (optional, for foam and body; use aquafaba as a vegan swap)
- 2–3 oz chilled soda water (club soda or seltzer)
- Ice (cubed)
- Garnish: Edible rose petals, a lemon wheel, or a strip of lemon zest
How to Make It
- Chill your glass: Pop a highball or fizz glass in the freezer while you mix. A cold glass keeps the bubbles lively.
- Dry shake: In a shaker, add gin, lemon juice, rose syrup, and egg white (or aquafaba).
Shake without ice for 10–15 seconds to build foam.
- Shake with ice: Add ice and shake again for 10–12 seconds until the shaker is frosty.
- Strain: Double strain into your chilled glass. This removes ice shards and gives a smooth texture.
- Top with soda: Gently pour chilled soda water down the side of the glass to preserve the foam. Start with 2 oz and add more if you like it lighter.
- Garnish: Add a few edible rose petals or a lemon twist.
Keep it simple and clean.
- Taste and adjust: If it’s too tart, stir in a touch more rose syrup. If it’s too sweet, squeeze in a little extra lemon.
How to Store
– Rose syrup: Store in a clean bottle in the fridge for up to 2–3 weeks. If homemade, add a small splash of vodka (about 1 teaspoon per cup) to extend freshness. – Pre-batched mix: You can pre-mix gin, lemon juice, and rose syrup in a sealed bottle and chill for a day. Don’t add egg white or soda until serving. – Leftover egg whites: Keep in an airtight container in the fridge for up to 2 days, or freeze in ice cube trays for later cocktails. – Garnishes: Store edible petals wrapped in a slightly damp paper towel in a container in the fridge.
Use within 2–3 days.
Health Benefits
This is still a cocktail, so moderation is key. That said, there are a few small perks to note. – Lemon juice: Offers vitamin C and a bright flavor with minimal calories. – Soda water: Adds volume and refreshment without sugar. – Reduced sweetness: Compared to heavy, creamy cocktails, this one is lighter and can be adjusted to taste, keeping sugar in check. – Egg white foam: Adds texture, not sweetness or significant calories. Remember, alcohol impacts hydration and sleep.
Pair your drink with water and consider a mocktail version if you’re avoiding alcohol.
Pitfalls to Watch Out For
– Overdoing the rose: Too much rose syrup can taste soapy. Start with 1/2 oz and adjust carefully. – Flat foam: If using egg white, dry shake first, then shake with ice. Skipping the dry shake often leads to weak foam. – Warm soda: Room-temperature soda kills the fizz.
Use well-chilled soda and a cold glass. – Old lemon juice: Pre-bottled or oxidized juice makes the drink dull. Fresh is non-negotiable. – Non-edible petals: Only use petals labeled edible and pesticide-free. Decorative roses from florists are often treated and not safe to consume.
Alternatives
– Mocktail version: Swap gin for a zero-proof gin alternative, or use a mix of chilled green tea and cucumber water (1:1) for a botanical vibe.
Keep the rose syrup, lemon, and soda the same. – Vegan foam: Replace egg white with aquafaba (the liquid from canned chickpeas)—about 1 oz. It whips beautifully and tastes neutral. – DIY rose syrup: Combine 1 cup sugar, 1 cup water, and 2–3 tablespoons food-grade dried rose petals. Simmer gently for 3–4 minutes, cool, strain, and add 1/2 teaspoon rose water if desired.
Adjust strength to taste. – Flavor twists: Add 2 dashes of orange or Peychaud’s bitters, or a splash (1/4 oz) of elderflower liqueur for a brighter profile. – Different gins: Use London Dry for crispness, Old Tom for a slightly sweeter base, or a floral gin for a more perfumed finish. – Sugar swap: Try honey syrup (1:1 honey and hot water) with a few drops of rose water instead of full rose syrup. It’s warmer and less candy-like.
FAQ
Can I make it without egg white?
Yes. The drink will still be delicious and refreshing.
If you want foam without egg, use 1 ounce of aquafaba and follow the same dry-shake method.
What if I don’t have rose syrup?
Use simple syrup and add a few drops of rose water, tasting as you go. Rose water is potent—start with 2–3 drops per drink.
Which gin works best?
A London Dry gin gives structure and balance. If you like floral flavors, a gin with rose or cucumber notes pairs beautifully.
Avoid overly juniper-heavy bottles unless you enjoy a sharper profile.
Can I batch this for a party?
You can batch gin, lemon juice, and rose syrup in a pitcher and refrigerate. Shake individual servings with egg white (or aquafaba) and ice, then top with soda. Don’t add soda to the batch.
How sweet should it be?
Aim for balanced.
Start with 1/2 ounce of rose syrup and adjust to your preference. Lemon acidity should still shine through.
Is it safe to use raw egg white?
Many bars use pasteurized egg whites, which reduces risk. If you’re pregnant, immunocompromised, or prefer to avoid raw eggs, use aquafaba instead.
What glass should I use?
A chilled highball or a classic fizz glass works best.
A coupe is fine if you go light on the soda and want a more elegant look.
Can I make it more bubbly?
Absolutely. Top with extra soda water and reduce the rose syrup slightly to keep it crisp and not overly sweet.
In Conclusion
The Rose Petal Gin Fizz is light, floral, and easy to love. With fresh lemon, a hint of rose, and a lively sparkle, it feels both classic and new.
Keep the ingredients cold, go easy on the rose, and don’t skip the dry shake if you want that silky foam. It’s a simple way to make any moment feel a little more graceful—and it looks gorgeous in the glass.
