Rose Blossom
Bergamot and elderflower with three dashes of Peychaud's, topped with sparkling wine.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Tanqueray No. Ten gin | 2 teaspoons10 ml |
| Italicus rosolio di bergamotto liqueur | 1¼ oz35 ml |
| Bottlegreen elderflower cordial | 2 teaspoons10 ml |
| Peychaud's bitters | 3 dashes |
| Sparkling wine | to top |
Shown as written. There's no one shot to size this drink around.
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Method
- Chill the coupe in the freezer.
- Add everything except the sparkling wine to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Put a small block of ice in the chilled coupe and double strain the cocktail over it.
- Top with the sparkling wine. Garnish with edible pink glitter.
Mixology by Whiphttps://mixologybywhip.com/recipes/rose-blossom
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