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Bourbon Rose Hip Smash

Aubrey Mundell


'Tis the Season for cocktail parties, so I thought I would try my hand at some wild cocktails. The best time to harvest rose hips is after the first frost, so now is a great time to get out there and gather these wild edibles. 

Rose hip simple syrup:

  • 2 C rose hips
  • 3 C filtered water
  • 3 C sugar

Wash the rose hips and add them to  1.5 C of boiling filtered water. Simmer for 5 minutes and strain the pulp through multiple layers of folded cheesecloth (this keeps the seeds and irritating hairs from getting into your syrup). Keep the rose hip infused water in a separate container to cool. Add the rose hip pulp back into the pan with the remaining 1.5 C of filtered water. Bring to a boil and simmer for 5 minutes and repeat straining process. Add the remaining liquid to the first batch of infused water. Combine the infused rose hip water with 3 C of sugar in a clean pan and bring to a boil, stirring constantly. Remove from heat, bottle and cool. You've now made rose hip simple syrup. You will want to store this in the fridge and it should last up to 2 weeks.

Bourbon Rose Hip Smash:

Muddle 3 orange slices in the bottom of a cocktail shaker. Add 6 mint leaves, 1.5 ounces of rose hip simple syrup (you can add more or less depending on your sweetness preference), 2 ounces of your bourbon of choice (mine is Bulleit) and top with ice. Shake, Shake, Shake and strain into a collins glass filled with crushed ice. Garnish with a mint sprig, orange wedge, and rose hips.

Sip and ENJOY!