It all began with a request from a child—for a glass of cold milk mixed with rose cordial. This traditional treat is popular with children throughout the villages of Cyprus. Bar manager Takis Antoniou was making a mojito when the order came in. By chance, he let a drop of rose cordial fall into the mojito, revealing the most beautiful colour. This sparked his imagination, leading him to develop the rose petal mojito. He begins by placing two lime wedges in a highball glass along with a spoonful of fresh raspberries. Then he adds ten sprigs of wild mint—the sweet and durable kind sourced from the Akamas and grown on the grounds of Anassa. Next comes fresh lime juice and two cubes of unrefined sugar. A few dashes of rose cordial, handmade from white and pink rose petals in the nearby village of Neo Chorio, add flavour and colour. Add raspberry liqueur and aged rum and it is time to muddle. The delicious concoction is topped off with crushed ice and cranberry juice and garnished with a sprig of mint, red currants, rose petals, and other delights. The drink has proved very popular with guests and has garnered international acclaim: Takis brought it into competition with over 100 new cocktails at the 2008 International Bartenders’ Association. The rose petal mojito took first place and secured its place as Anassa’s signature cocktail.
