Recipe courtesy of Matthew Biancaniello

Spanish Rose

  • Level: Intermediate
  • Total: 48 hr 10 min
  • Prep: 10 min
  • Inactive: 48 hr
  • Yield: 1 serving
Save Recipe

Ingredients

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

Directions

  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.)
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spanish Spritzers

Strawberry Mojito Ice Pops

Lava Flow

Strawberry Rhubarb Margaritas

Grand Champagne Cocktail

Fresh Strawberry Balsamic Basil Daiquiri

Caipirinha

Dark and Stormy