Coming Up Roses

Recipe from Junior Merino

Adapted by Laura M. Holson

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This drink recipe came to The Times in 2009 from Junior Merino, a bartender and consultant for the Modern restaurant in Manhattan. He said: “People are realizing there are a lot of edible flowers or flavored liqueurs that taste beautiful in a cocktail glass. It’s a discovery for many — interesting flavors and tastes they never knew existed.” This particular cocktail is a bouquet of rum, rose syrup and crushed rose petals. —Laura M. Holson

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Ingredients

Yield:1 drink
  • ½lime, cut in three pieces
  • 3rose petals
  • ½ounce rose syrup
  • 2ounces raspberry-flavored rum
  • 2ounces Champagne
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

225 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 0 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a cocktail shaker, muddle lime with rose petals and rose syrup. Add rum and about ½ cup ice and shake well. Add Champagne and pour into a highball glass, topping off with more ice if necessary.

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Credits

Adapted from Junior Merino

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