Roses are in full bloom at the moment and are an essential ingredient in wild cocktails. Wild rose vodka infusion can be added to crushed raspberries to make forager John Wright’s Pink Pint, but I love to mix it with the deep, sweet berry gins. Added to sloe gin, it elevates it to an other-worldly level. A hint of wild fennel seed or sweet cicely seed vodka can also be added.
You can use any roses but one abundant wild rosé that gives a great taste and colour is this one, Rosa rugosa.
Very simply, you take any wide necked bottle or jar, insert your rosé petals and cover with vodka. Give it a gentle shake every day or so and leave to infuse for a week or two.
The colour will leave the petals, leaving them a pale grey. Your infusion will start to turn a deep reddish-brown. After 2 weeks strain off the wild rose vodka, discard the petals and keep it in a brown bottle or dark cupboard as over time, light can change the colour and flavour. Enjoy!