©Rachel Corbitt

Peruvian Wedding Cake Cocktail

a cocktail recipe
ingredients
for the rose-lemon-orange syrup
½ cup water
½ cup sugar
2 tbsp rose petals, whole
1 tbsp lemon peels (dried), chopped
1 tbsp orange peels (dried), chopped
for the cocktail
2 oz pisco
½ oz lime juice
½ oz lemon juice
¾ oz rose-lemon-orange syrup
¾ oz unsweetened coconut milk
Peruvian Wedding Cake Cocktail
a cocktail recipe
by Rachel Corbitt
Rachel Corbitt is currently an Anesthesiology resident physician at the Mayo Clinic in Rochester, MN. She discovered the home cocktail community on Instagram early on during the COVID pandemic, and jumped in with her own contributions (@theresidentmixologist). When she isn’t in the OR, she’s testing out new recipes and trying to find the best lighting in her apartment for cocktail pictures!
a little bit about the recipe
"I can’t deny it much longer–the air up in Minnesota is getting crisper, and people are already whipping out the PSLs and cinnamon brooms, but I’m hanging on to the bright spring drinks while I still can.

Between the white, creamy coconut and the dried rose petals, the appearance of this one reminded me of a wedding. And any time I drink pisco, I’m reminded of the numerous pisco sours I downed during a medical trip to Cusco."
PREP | 15 M
INACTIVE | 1 H
TOTAL | 1 H 15 M
1 SERVING | 4.5 oz
PRINT RECIPE
directions
Make the rose-lemon-orange syrup:
Stir ½ cup of water and ½ cup sugar over low to medium heat until dissolved. Add 2 Tbsp rose petals, 1 Tbsp lemon peel, and 1 Tbsp orange peel, and bring to a boil for 1-2 minutes. Let cool for 1 hour and strain out the solids. Store in the fridge for up to 2 weeks.

Make the cocktail:
Add 2 oz pisco, 1/2 oz lime juice, 1/2 oz lemon juice, 3/4 oz rose-lemon-orange syrup, and 3/4 oz unsweetened coconut milk to a shaker with ice. Shake, then strain into glass with fresh pebble ice. Garnish with rose petals and serve with a straw.
tips
Using muslin bag or a tea ball to hold the botanicals during the boiling process will also make it easy to remove solids from the cooled infusion.
ingredients in recipe
4.8
whole petals
Dried rose petals have a full sweet-scented aroma. Simple syrup or other infusions with these rose petals will yield a delicate fruity taste and a heady floral bouquet; an aromatic addition to every thing from baked confections to boozy beverages.
TRY ME - SAMPLE$0.75
0.2 oz - JAR$3
0.2 oz - REFILL$2
1.2 oz - REFILL$6
TRY ME - SAMPLE $0.75
4.8
chopped
TRY ME - SAMPLE$0.75
1 oz - JAR$4
1 oz - REFILL$3
4 oz - REFILL$9
TRY ME - SAMPLE $0.75
4.7
chopped
Add a bright, fragrant, and uplifting citrus note.
TRY ME - SAMPLE$0.75
1.1 oz - JAR$3
1.1 oz - REFILL$2
4 oz - REFILL$7
TRY ME - SAMPLE $0.75