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Purple Rose of Cairo Recipe by Tobin Shea | The Silk Road Cocktail Collection

Follow Redbird Bar Director Tobin Shea’s simple instructions below for the Purple Rose of Cairo cocktail.

Purple Rose of Cairo
1 oz Chairman’s Reserve Spiced Rum
¾ oz Rhum JM VO
¾ oz 1,000 Flavor Syrup*
½ oz Giffard Blue Curacao
½ oz Don’s Mix**
½ oz Pressed Lime Juice
Flower Petals

Combine all ingredients in a Collins glass, add crushed ice. Swizzle until incorporated, garnish with flower petals and enjoy.

*1,000 Flavor Syrup
2 Cups of Water
3 Rinds of Lemon
3 Green Cardamom Pods
1 Star Anise Pod
5 Juniper Berries
¼ Cup Dried Rose Petals
¼ Cup Dried Hibiscus
1 Teaspoon Sichuan Peppercorns
Sugar

Add all ingredients except sugar to a saucepan. Bring to a boil, cover and turn off heat. Allow to steep for an hour. Strain, and measure. Add equal parts sugar and chill.

**Don’s Mix
2 Cups Grapefruit Juice
1 Cup Cinnamon Syrup***

Combine all ingredients and chill.

***Cinnamon Syrup
2 Cups of Water
2 Cups of Sugar
4 Cinnamon Sticks

Add all ingredients to a saucepan, bring to boil.  Reduce heat and simmer for 20 minutes.  Strain and chill.

For more information on The Silk Road Cocktail Collection, visit redbird.la/silk-road. 

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