Rose 75

  • 30ml gin
  • 15ml freshly squeezed lemon juice
  • 1 tsp simple syrup, recipe follows
  • 150ml chilled pink Champagne
  • Edible flowers or fresh currants, for garnish
  • For the simple syrup
  • 220g granulated sugar
  • 240ml water
1) Fill a cocktail shaker with ice. Add the gin, lemon juice, and simple syrup. Cover and shake until mixed and chilled, about 30 seconds (in general, the drink is ready by the time the shaker mists up).

2) Strain into a chilled champagne coupe or flute. Top with the Champagne and garnish with an edible flower or currants.

For the simple syrup:
1) Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.)

2) Store in a sealed container in the refrigerator for up to 1 month.

Copyright 2007 Television Food Network, G.P. All rights reserved

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