Recipe courtesy of Matthew Biancaniello

Spanish Rose

  • Level: Intermediate
  • Total: 48 hr 10 min
  • Prep: 10 min
  • Inactive: 48 hr
  • Yield: 1 serving
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3 or 4 whole strawberries

Pinch fresh chocolate mint leaves, plus 1 sprig for garnish

2 ounces gin (recommended: Hendricks)

3/4 ounce agave syrup

3/4 ounce fresh lime juice

1 bar spoon Rose Geranium Water, recipe follows

Ice, for shaking

1 large ice cube, for serving

Saffron-Infused Elderflower Foam, recipe follows

Rose Geranium Water:

3 bunches rose geraniums

Saffron-Infused Elderflower Foam:

1 gram Spanish saffron

1 bottle elderflower liqueur (recommended: St. Germain)

1/2 cup organic egg whites

1/2 ounce fresh lime juice


  1. Place the strawberries into a metal cocktail shaker and muddle with the mint. Add the gin, agave syrup, lime juice and Rose Geranium Water. Fill the shaker with ice, seal and shake vigorously. Strain over a large ice cube in a cocktail glass. Top with Saffron-Infused Elderflower Foam and chocolate mint sprig.

Rose Geranium Water:

  1. Pour 2 cups water into a small pot. Add the rose geraniums and bring to a boil. Take off the heat and allow the rose geraniums to steep for 2 days. Strain out and bottle the water for later use.

Saffron-Infused Elderflower Foam:

  1. Carefully add the Spanish saffron to the bottle of elderflower liqueur. Allow to sit for 1 day. Pour 1/2 cup of the saffron-infused elderflower liqueur, the egg whites and lime juice into a professional cream whipper container. Shake hard for 10 seconds and double charge with nitrous oxide before dispensing. (Will keep overnight.)
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