Hippity, a Rose and Lavender Easter Cocktail

Collin McNamee’s behind-the-bar genius lit up with the idea of capturing the ineffable, entirely magical quality of Hippity with a Rose and Lavender Easter Cocktail in a glass. In his view, no doubt inspired by the hallucinogenic interior of Cobra, Hippity is poetically and directly linked to the perfumed qualities of rose hip and lavender. So, his recipe starts with a colorful tea made from these floral elements. Add lemon juice and then strong honey syrup to complete his mocktail version, and a glug of the botanical notes of gin to bring a cocktail into being. The taste buds will wander happily through this garden of flavors. Not to mention, perhaps, you’ll meet the Easter bunny along the way.

What is Rose Hip in This Lavender Easter Cocktail?

Rose hip, the fruit of the rose plant, is a small, typically reddish-orange, berry-like part of the plant that develops after the rose flower’s petals have fallen. Rich in vitamin C, antioxidants, and other beneficial compounds, rose hips have been used for centuries in traditional medicine and culinary applications. They’re in teas, jams, jellies, syrups, and supplements, offering a slightly tart and also floral flavor profile. Beyond their nutritional value, rose hips also contribute to the rose plant’s reproductive cycle by containing the seeds that grow into new roses.

Hippity, a Rose and Lavender Easter Cocktail

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• Author: Collin McNamee

Print Recipe

Description

A botanical cocktail that represents the spring season of Easter.

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Ingredients

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• 1.5 oz Drumshanbo gin  
• 2 oz rose hip/lavender tea (see below)
• .5 oz lemon juice
• 1.5 oz strong honey syrup (see below)

For the rose hip/lavender tea:

• 8 tbsp loose dried rose hip
• 1 tbsp dried lavender per
• 16 oz boiling water

For the strong honey syrup:

• 1 cup honey
• ½ cup boiling water

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Instructions

1. Shake all ingredients over ice in a cocktail shaker.
2. Serve in a coupe or rocks glass over ice.
3. Garnish with dried lavender sprig.

For the rose hip/lavender tea:

1. Steep dried ingredients in boiling water for 10 minutes, and less if lavender becomes too bitter.
2. Strain.
3. Refrigerate in covered container for up to a week.

For the strong honey:

1. Stir ingredients together until combined.
2. Refrigerate in covered container for up to a week.

Notes

For the mocktail version, omit the gin.

Recipe by Cobra Mixologist, Collin McNamee
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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