Hanging on to warmth, that's what this toddy is all about. A facial steam, a soothing beverage that's floral, herbal, honeyed -- perfect for the changing light. I like to make this as a "shim" -- a low-proof relaxer, with just a splash of gin. You get plenty of rose flavor that way, along with the aroma of fresh herbs and juniper. Too much gin, and you lose the flower power.
Rose petals are loaded with goodness -- they're popping with vitamin C and full of antioxidants. They're also used in midwifery to ease cramps, making this a lovely moon cycle tonic. Look for organic dried rose petals (our source is Mountain Rose), and try dropping in an complementary accent, like cardamom. It adds a twinge of exotic sweetness. You could also enliven this cup with chamomile blossoms, a few needles of fresh rosemary, or some crushed pink peppercorns. --Tenaya
Gin and Rose Toddy
A traditional toddy is made with whiskey or rum, tea, lemon, honey, and spices (cinnamon and cloves). Because the flavors are so delicate here, we found that lemon was overwhelming. So was lime. Simplicity is best. Serve this toddy in the evening or afternoon with amaretti cookies or macarons. For more on brewing rose petals, check out The Kitchn.com.
- 2 teaspoons organic dried rose petals
- 8 ounces hot water, just off a boil
- 1 teaspoon raw honey (we used spring wildflower)
- 1/2 to 1 ounce gin (we used Botanivore)
Steep the rose petals in hot water for 3 to 4 minutes, then strain into a warm cup. Stir in honey and gin. Note: you can use a tea bag or strainer, but we love to to let herbs flow loosely. Then we strain.