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Rose Parade punch

Rose Parade punch
Glenn Koenig / Los Angeles Times

Confucius had it right when it came to holiday entertaining. At least the ancient Chinese philosopher once wrote words that could easily apply to the New Year's Eve party that you are planning. "Success depends upon previous preparation, and without ... Read more

Total time: 25 minutes, plus steeping time for the syrup | Serves 6 to 8

Cucumber rose syrup

  • Petals from 3 red rose blossoms, cleaned and separated
  • 1/2 to 1 cucumber, thinly sliced
  • 1 cup simple syrup (equal parts sugar and water combined, with sugar dissolved)

Step 1Gently muddle the roses and cucumber. Stir in the simple syrup. Cover and set aside for 24 hours, at room temperature, for the flavors to infuse, then strain. This makes a generous 8 ounces cucumber-rose syrup, more than is needed for the remainder of the recipe; the syrup will keep, covered and refrigerated, up to 2 weeks.


  • Peels from three lemons, cut in thin strips
  • 3 teaspoons superfine sugar
  • 1/2 cup lemon juice
  • 1/2 cup cucumber rose syrup
  • 1/2 tablespoon rhubarb bitters
  • 1 cup gin, preferably Hendricks
  • Rosebuds, for garnish
  • 3/4 cup soda water

Step 1Muddle the lemon peels with the sugar, releasing the oils in the peel. Add the lemon juice, syrup, bitters and gin, along with enough ice to chill. Stir quickly to chill, then strain over a large block of ice. Garnish with rosebuds and top with soda.

Note: Adapted from a recipe by Marcos Tello at 1886 Bar. He recommends serving the punch with a teapot set on a tray with rose petals.


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