There are plenty of ways to show your love on Valentine’s Day—chocolate, champagne, diamonds, choreographed-dance routines—but a bouquet of roses is practically a requirement.

At Mamo, an Italian-Provençal restaurant in New York’s Soho neighborhood, head bartender Emil Galiev combines dry vermouth, a rose cordial, and Nolet’s gin to create a smooth, fragrant cocktail called the Roza. Garnished with a rose petal, it’s the perfect way to put that floral arrangement to work.

Galiev says he chose to combine Nolet’s—which has notes of rose, lavender, raspberry, and peach—with a cordial because he it “enhances the rose flavor and really brings out those romantic nuances.”

So mix up a few drinks, garnish generously with petals from the bouquet your florist overcharged you for, and let those romantic nuances express themselves.

Roza
By Emil Galiev

¼ oz dry vermouth
½ oz rose cordial
2 oz Nolet’s dry gin

Combine all ingredients in a mixing glass, add ice and stir well. Pour out into a pre-chilled coupe glass and garnish with a lemon twist and rose petal.