Rose Parade punch

Time 25 minutes
Yields Serves 6 to 8
Rose Parade punch
(Glenn Koenig / Los Angeles Times)

Cucumber rose syrup


Gently muddle the roses and cucumber. Stir in the simple syrup. Cover and set aside for 24 hours, at room temperature, for the flavors to infuse, then strain. This makes a generous 8 ounces cucumber-rose syrup, more than is needed for the remainder of the recipe; the syrup will keep, covered and refrigerated, up to 2 weeks.



Muddle the lemon peels with the sugar, releasing the oils in the peel. Add the lemon juice, syrup, bitters and gin, along with enough ice to chill. Stir quickly to chill, then strain over a large block of ice. Garnish with rosebuds and top with soda.

Adapted from a recipe by Marcos Tello at 1886 Bar. He recommends serving the punch with a teapot set on a tray with rose petals.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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