Say it with flowers. This raspberry rose fizz recipe requires you to make a raspberry syrup but your partner will appreciate the extra effort.
Raspberry Rose Fizz
1 1/2 oz gin
3/4 oz liqueur framboise
3/4 oz lemon juice
3/4 oz raspberry syrup
3 drops rosewater
1 egg white
1 1/2 oz sparkling water
rose petal for garnish
4 oz water
Start by making the raspberry syrup. Combine sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer and then let cool completely (approximately 30 minutes) before adding the raspberries. Once you’ve added the raspberries to the saucepan with the syrup, use a potato masher to crush them to a pulp. Pour the resulting mixture through a fine mesh strainer to remove the pulp.
Now time for the cocktail: Add the egg white to your shaker and shake for 10 seconds without ice or any other ingredients. Then fill your shaker with the remaining ingredients, except for the sparkling water. Add ice and shake vigorously for 30 seconds.
Once thoroughly shaken, add ice and the sparkling water to your glass and double-strain the shaker contents overtop.
|Campo Viejo Rioja 75cl||£6.83||46%|
|Campo Viejo Rioja 75cl||£6.00||43%|
|Jack Daniels Single 70cl||£30.00||41%|
|Aberfeldy Year Old 70cl||£25.00||40%|
|Aberlour year Speyside 70cl||£21.99||34%|
|Laphroaig Year Old 70cl||£26.00||34%|
|Reyka Vodka 70cl||£20.00||32%|
|Edinburgh Gin 70cl||£20.00||30%|
|Thomas Dakin Gin 70cl||£22.00||29%|
|Glenfiddich Year Old 70cl||£25.00||29%|