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Everything’s Coming Up Roses

Yields1 Serving

 2 fl oz raspberry gin
 ¼ fl oz rose syrup
 rose petals for garnish
 Brut Rose sparkling wine or champagne, I used Mumm Napa
For the infused raspberry gin:
 2 cups gin, I used Boodles
 1 cup raspberries

In a cocktail shaker filled with ice, combine the raspberry-infused gin and the rose syrup. Shake vigorously until well combined. Pour into a champagne flute and top with Brut Rose. Garnish with rose petals and a few raspberries from the gin mixture.

To make the infused raspberry gin:

Place the gin and raspberries in a covered glass jar and allow the mixture to infuse for at least 3 days. Store in the refrigerator.

Nutrition Facts

Servings 1