The Ghazal

By Rosie Schaap

The Ghazal
Rating
4(26)
Notes
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I created this drink, which is named after the ancient Persian poetic form, to pair with Middle Eastern snacks. Rosewater enhances the cucumber-and-rose infusion in Hendrick’s gin. A good measure of fresh lime juice brightens it up with acidity, and mint adds more flavor.

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Ingredients

  • 5parts Hendrick’s gin
  • 1part freshly squeezed lime juice
  • ½part rose water
  • Mint leaves
Ingredient Substitution Guide

Preparation

  1. Step 1

    Fill a mixing glass with ice and one mint leaf per serving.

  2. Step 2

    Pour in the gin, lime juice and rosewater.

  3. Step 3

    Stir for 30 seconds, strain into a chilled coupe and float mint leaves on top.

Ratings

4 out of 5
26 user ratings
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Cooking Notes

Sarah

The Ghazal was a huge hit amongst my guests at a recent gathering (the wine, beer, G & T, and mint-julep mixings I had on hand all went untouched in favor of "more Ghazals!"). I did add a small amount of simple syrup (2/3 part), which really brought out the flavors without making the drink too sweet.

Megan

I made this exactly to the recipe, and it smelled AMAZING, but the rosewater was a little too strong. I added a bit of sugar, increased the gin, and it was a wonderful cocktail!

Westerner

This drink is the main reason we keep a pot of mint growing in the window through the winter.

Sarah

The Ghazal was a huge hit amongst my guests at a recent gathering (the wine, beer, G & T, and mint-julep mixings I had on hand all went untouched in favor of "more Ghazals!"). I did add a small amount of simple syrup (2/3 part), which really brought out the flavors without making the drink too sweet.

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