In a cocktail shaker mix together bourbon, rose syrup, and bitters, shake well and pour into chilled martini glass. Garnish with Primrose.
Make simple syrup by heating 1 cup sugar and 1 quart water until dissolved. While still warm add rose petals and infuse covered for about 30 minutes. Muddle raspberries and add syrup, stirring well. Add rose water and strain to remove raspberry seeds.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jerry Slater, Seelbach Hilton Hotel