Floribunda Fling

An English Country Garden in Summer, a symphony of sounds and aromas, the air heady with pollen and perfume. Fruits and flowers exist in a symbiosis, ready to be picked and consumed I all their fragranced glory.

This cocktail celebrates all that is wonderful about this time and space, the heat of the summer sun as it ripens and swells fruit into plump pucks of juice and flesh, the blooms as they yawn as wide an aperture to entice errant bees to their glorious nectar. Summer should last forever.

You can watch the video here

Dancing amongst the roses, its the small joys that make so much happiness

‘Where you tend a rose, a thistle cannot grow’ - The Secret Garden

‘We can complain because roses have thorns, or rejoice because the bushes have roses’ - Alphonse Karr

One Rose says more than a dozen

summer drinks, fresh rose, rose recipes, spritz, foraged food, floral food, summer cocktails, fruit drinks, rose recipes

Yield: 1

Author: Suze Morrison

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Floribunda Fling

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

An English Country Garden in Summer, a symphony of sounds and aromas, the air heady with pollen and perfume. Fruits and flowers exist in a symbiosis, ready to be picked and consumed I all their fragranced glory.This cocktail celebrates all that is wonderful about this time and space, the heat of the summer sun as it ripens and swells fruit into plump pucks of juice and flesh, the blooms as they yawn as wide an aperture to entice errant bees to their glorious nectar. Summer should last forever.

Ingredients

For One Drink

• 20ml Apricot Brandy
• 20ml Crème de Pêche
• 10ml White Vermouth
• 10ml Rose Syrup
• 5ml Lemon Juice
• 200ml Prosecco, chilled

For the Rose Syrup

• 200g Caster Sugar
• 200ml Water
• 2 Large Organic deep Scented Roses, unsprayed

Instructions

1. Begin with the rose syrup. Add the sugar and water to a small pan and heat over a low heat to dissolve. Increase the heat and boil for 3-5 minutes or until syrupy. Add the rose petals from the roses and leave to steep for 1 hour.
2. Strain the syrup and discard the petals, decant the syrup into a sterile bottle and cool in the fridge overnight.
3. When ready, add all ingredients aside from the prosecco to a mixing glass with 4 ice cubes. Stir clockwise for 30 seconds or until the sides of the glass feel cold. Taste the mixture on the back of your hand, it should be balanced with sweetness and floral notes.
4. Add to a spritz glass and top with chilled prosecco, stir gently and serve.

https://gourmetglow.co.uk/recipes/floribunda-fling

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