Roses Peach Syrup

Roses Peach Syrup is a non-alcoholic cocktail mixer for adding peach flavor and sweetness to a drink without muddling or blending fresh fruit. Syrups in this style are sweet and concentrated, so expect a ripe, stone-fruit aroma with some candied character rather than the tartness of a fresh peach. That sweetness is the first thing to plan around. Treat the syrup as both the sweetener and the fruit element, and cut back or leave out any other sugar in the recipe. For mixing, start with about half an ounce to three-quarters of an ounce per drink and adjust from there. Peach pairs well with bourbon and rye, where the syrup softens the grain's spice, and with vodka, light rum, and prosecco. A peach whiskey sour is the clearest use. Shake two ounces of bourbon with three-quarters of an ounce of lemon juice and half an ounce of the syrup over ice, then strain over fresh ice. The same ratio works as a peach daiquiri with white rum and lime. For a Bellini-style drink, put a small measure of syrup in the bottom of a flute and top it with chilled sparkling wine, stirring gently so the bubbles survive. It also works in sweet tea with a splash of bourbon, in a peach margarita with blanco tequila and lime, or in a Collins built with gin and soda. Syrup is also useful in drinks without alcohol. Add it to iced tea, lemonade, or club soda with a squeeze of citrus. It can also go over vanilla ice cream or pancakes, or into a glaze for grilled pork or chicken. For glassware, use a rocks glass for sours and spirit-forward drinks, a coupe for shaken cocktails served up, a flute for sparkling mixes, and a tall highball or Collins glass for long drinks with soda or tea. Use plenty of ice and add a lemon or lime wedge or a mint sprig, since acidity and herbal notes keep the sweetness balanced. Keep the bottle capped and refrigerate it after opening, as the label directs, because a chilled syrup pours and mixes more consistently.