Miss Mae Rosè

Recipe by Jessie Jordan


  • 1.5 oz WÓDKA Vodka
  • .75 oz Myer Lemon Shrub*
  • .5 oz Lavender Simple**
  • bar spoon Blueberry Water***
  • 1.5 oz. Rosé

Preparation: Add Vodka, Shrub, Simple, and Blueberry water to a shaker, shake, strain into a coupe glass, top with Rosé.

*Myer Lemon Shrub

Peel 8 Myer lemons, set lemons aside. In a bowl add lemon peels and .5 cups turbinado sugar, muddle, cover with plastic, and let sit for at least an hour. Juice the lemons, add .5 cups Champagne to juice, set aside. Once the oleo-saccharum is complete, remove lemon peels, just leaving just the oily sugar. Combine the juice and vinegar mixture with the oleo-saccharum in an air tight container, shake and let sit out for 3 days.

**Lavender Simple

Bring 1 cup water, with .5 cup lavender to a boil, stir in .5 cup sugar until dissolved. Remove from heat and let sit for an hour, strain the flowers out.

***Blueberry Water

In a small sauce pan, fill bottom with blueberries, fill with water until just barely covered. Bring to a boil, boil for 5 minutes, strain.

Garnish: Edible Flowers, and or Lavender

Glassware: Coupe

Cocktail Inspiration:

Summer time with my daughter inspired this cocktail. Her strawberry blond hair is reminiscent of a nice crisp rosè. We enjoy growing our own herbs and veggies in the summer time, which we use to create most of our meals! When Rylie was an infant, lemons and limes were her favorite, anytime she would see one, she would eat it. I felt that this cocktail perfectly summed up my little girl, Rylie Mae. Now I present to you “Miss Mae Rosè”.