With spring ever so tentatively upon us, why not turn to blooms for drink inspiration this season? And if you're looking for a twist on the classic vodka tonic, the Black Rose might be right up your alley.

This cocktail, provided by Drink of the Week, owes its ruby-hued tinge to a blackberry and rosemary-infused syrup that could just as easily serve as a beautiful base for a non-alcoholic drink (just add soda water), as it would a multitude of other great concoctions. Now's the perfect time to start experimenting!
By Marcia Simmons
This article originally appeared at Drink of the Week

We're so excited that the book we wrote is now officially out! It's called DIY Cocktails, and it tells you everything you need to know to create your own cocktails from scratch using your own recipes. Of course, we included some of our recipes in there. Here's one that is a simple and satisfying twist on a Vodka Tonic.

The Black Rose has the fruit and herb flavor that will help you ring in this beautiful Spring weather! The flavored syrup tastes great without vodka, if you're looking for a non-alcoholic treat.

Enjoy this sneak preview from our book! And then ... head over to Amazon and order yourself a copy! In addition to the great cocktail advice and recipes, it's filled with the beautiful photography of Jackson Stakeman.

Black Rose
2 parts vodka
1 part blackberry-rosemary soda water*

Pour vodka over ice in a highball glass. Then add soda and stir.

*Blackberry-Rosemary Soda Water
1 part club soda
1 part blackberry-rosemary syrup

You make the blackberry-rosemary soda water by combining syrup and club soda. To make the syrup: Bring 3/4 cup blackberries, one-quarter cup rosemary, one cup sugar and one cup water to a boil. Then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes. Strain out the solids and keep the syrup in the refrigerator in a sealed glass container. To make the soda water for cocktail use, combine the syrup and club soda. You can adjust the amount of syrup to suit your taste.

Photo by Jackson Stakeman