The recipe for this gorgeous liqueur is based on Emily Han’s Hawthorn and Rose elixir in her wonderful book ‘Wild drinks and Cocktails’, (We have a competition to win a copy on our previous blog post! http://gvwy.io/23a9bw8  ).

We love recipes that can be adapted to work with what is available and substituting Rosehips for Hawthorn haws works a treat!

To make an extra special long drink we have added the elixir to a glass of fizz.

Guess what we are drinking on Christmas day!

Hip and petal Elixir

Ingredients:
400g Dog rose hips.  (Any red rose hips will do)
6g Well scented dried Rose petals
2 Green cardamom pods, cracked
170g runny Honey
160ml Port
331ml Brandy
1 Vanilla pod, split

Method:
Put all the ingredients in a large jar and give it a good stir to dissolve the honey.  Make sure all the bits are tucked below the liquid level and put the lid on.  Store in a cool dark place for 1 month, checking every now and again that the solid ingredients are still submerged.

After 1 month strain through a very fine sieve and bottle. Use within 1 year.

To make the Rose elixir Royale, put 1 large tablespoon of elixir into a champagne flute and top up with champagne or prosecco.