A poppy rosolio that keeps its color

Field poppy petals give you almost no flavor and almost all color, so the liqueur has to be built in two parts rather than one.

Two extractions

The main maceration carries the structure — here a backbone of cinnamon, which stops the whole thing sliding into plain syrup. A second, quick extraction of fresh petals is just for color, added late so heat and time don’t dull the red to brown.

Roughly 15 g of dried petals to 600 ml. Color picked up early and added late keeps its punch; color boiled a long time turns to rust.

Be sure of the species before anything else. Field poppy (Papaver rhoeas) is the one you want, well away from roads and spray.