Rose liqueur for my cakes. Authentic scent of floral notes and distant spices.
Cinnamon, anise and damask rose petals
“She was small, almost fragile, with those long silver hair gathered in a braid that seemed to guard the secrets of time.
Thus begins the story of Margherita, a woman of silent strength and infinite sweetness, who lived in symbiosis with her roses.
They were her pride, the beating heart of her world.
Every visit of mine was a ritual, a life lesson disguised as gardening.
Margherita moved among the rows with a slowness; she maintained that one must never make noise near the stems, because flowers live in a delicate harmony with the wind.
For her, plants were not mere objects, but creatures that communicated energy to those who knew how to listen.
In her wild garden, Margherita seemed to dance. She was constantly followed by:
A gray cat, a faithful shadow that mirrored every step,
and two little geese, as if they were part of an ancient natural ritual.
After work came the moment of rest: we would sit and sip a tea that was never just a drink.
It was an infusion of wisdom, a blend of flowers and leaves that she balanced with simple precision.
It was there, among the scented vapors, that I learned the art of pairing aromas, the subtle balance between sweetness and character.
She created the wild garden because plants need to grow with the sun and the moon.
Today, that memory lives on in my gestures. This liqueur was born precisely from those afternoons: it is the child of those “little brews” that try to give harmony to whoever tastes them.
In my kitchen there is no room for synthesis or artifice. For years I bought rosolio, until one day I heard Margherita’s call.
I began experimenting with flowers and spices, searching among alembics and dosages for that lost fragrance.
After many attempts, I finally found the perfect formula: an aromatic liqueur that is not just a recipe, but a liquid story.
Every drop speaks of my passion and of the eternal dance of that small silver-haired woman.
Now I offer you the recipe in the hope of letting you smell the wind and simplicity.
Other brews in my recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Days
- Preparation time: 15 Minutes
- Portions: 1.2 L of liqueur (about 41 fl oz / 5 cups)
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Rose Liqueur for My Cakes. Authentic Scent of Floral Notes and Distant Spices
Cinnamon, rose, anise and orange zest. The result is customizable. This recipe has a strong floral note. During the infusion you will be able to perceive the dominant aroma with your nose and possibly adjust it.
- 24 fl oz (about 3 cups) vodka
- 17 fl oz (about 2 1/8 cups) water
- 2 1/2 cups granulated sugar
- 6 cinnamon sticks
- 60 pieces star anise (whole star)
- 2 orange zest (Two organic oranges)
- 40 rosebuds (Damask rosebuds. Available from herbalists)
Useful tools for the Rose Liqueur for My Cakes.
A bottle with a stopper, fine strainer, small saucepan to boil water and sugar.
The tools I use can be found in my shopping recommendations
- tea infusers
- Glasses
Procedure for the Rose Liqueur for My Cakes.
To make the rosolio, my recipe requires a lot of resting time; there is very little actual work. But you will obtain an excellent liqueur.
Pour the vodka into a bottle and add the spices, fresh peels and roses. Mix and close the bottle. Let it rest for 40 days and shake the liquid every two to three days.
After the required time, bring the water and sugar to a boil for 5 minutes then let it cool.
Strain the vodka to remove the aromatics and combine it with the syrup. Wait at least one week before using.
A few extra tips
An alcoholic infusion to extract every aromatic note from spices and flowers. Once ready you can use it to moisten cakes and flavor creams and cookies.
Also excellent to relieve cold symptoms along with a hot tea; it can aid digestion.
