The Royal Romance cocktail has been my go-to summer drink ever since a bartender friend introduced me to it a few years ago. There’s just something about the way the fruity sweetness and subtle floral notes mingle – it’s light, refreshing, and not at all overpowering, which is exactly what I crave when the weather heats up.
Over the years, I’ve played around with the recipe: sometimes bumping up the cranberry if I want a tangier kick, sometimes swapping out the gin for a different brand (Hendrick’s is a favorite with its soft botanicals). What started as an occasional treat has pretty much become my calling card anytime I’m hosting friends.
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When I first got curious about its origins, I went down a rabbit hole of cocktail history and found about five different backstories. Some say the Royal Romance popped up during the cocktail renaissance in the early 2000s, while others trace it back to the 1980s when everyone was obsessed with colorful, fruit-forward drinks. Wherever the truth lies, all I know is it deserves its spot on the menu today.
One of its signature features is that gorgeous pink hue from cranberry juice, which frankly makes it an instant hit at any event – it was the star of a couple of engagement parties I hosted and always gets a flurry of Instagram snaps.
Royal Romance Ingredients and Glassware
Here’s what you’ll need:
- 2 ounces gin (60 ml)
- 1 ounce peach schnapps (30 ml)
- 1 ounce cranberry juice (30 ml)
- 0.5 ounces fresh lemon juice (15 ml)
- 0.5 ounces simple syrup (15 ml)
- A few drops of rose water (seriously, go easy – too much and you’ll feel like you’re sipping potpourri)
- Ice
- A rose petal or edible flower for garnish
I usually serve it in a chilled martini glass to show off the color, but a coupe glass looks quite elegant if you want a vintage vibe.
Making the Perfect Royal Romance
- Fill a cocktail shaker with ice (big cubes work best – less dilution).
- Add the gin, peach schnapps, cranberry juice, and fresh lemon juice.
- Pour in the simple syrup, then add just two or three drops of rose water.
- Shake hard for a good 15 seconds. You want it nice and cold.
- Strain the cocktail into your pre-chilled glass.
- Finish with a rose petal or edible flower on top.
The first time I made this, I way overdid the rose water – trust me, start with a drop or two and taste before deciding you need more. Less is more here.
If I’m making drinks for friends who don’t drink alcohol, I use peach nectar, a splash of soda water, and a bit more cranberry juice in place of the spirits. It’s not as complex as the gin version, but it’s still festive and delicious.
Food-wise, Royal Romance is a pretty versatile partner. It’s lovely with a simple cheese plate, especially anything soft and creamy – brie, goat cheese, you name it. Once I served it alongside grilled shrimp skewers, and it worked way better than I expected.
When I’m in the mood to experiment, I’ll swap the peach schnapps for elderflower liqueur, which gives it a fresh floral twist. Or, for something really festive, I’ll top the finished cocktail with a splash of prosecco. Bubbles make everything feel a bit more special.
This drink is my secret weapon for parties. Most guests haven’t tried it before, but almost everyone loves it – and that luscious pink color always gets a reaction. If I’m making a big batch, I’ll mix everything but the ice ahead of time and keep it in the fridge. Just shake, strain, and garnish right before serving (don’t add the flower too soon – no one likes a soggy rose petal!).
Honestly, whether it’s for a romantic night in, a dinner with friends, or just an “I survived Monday” treat, the Royal Romance always feels a little bit celebratory. It might take a bit of practice to find your perfect balance of flavors, but that’s half the fun, isn’t it?
