Delicately floral and fruity, the tiny bubbles from the sparkling wine and soothing aroma of the rose water make for an instant mood booster. Perfect for brunch or a bubble bath, the vibrant pink color alone is a show stopper and will put a smile on anyone’s face.
You’ll need: 1.5 oz strawberry puree 3-4 drops rose water (I use Al Wadi rose water available at Whole foods) Sparkling wine aka Prosecco, Cava or Champagne depending on how fancy you want to get. Fresh basil leaf or strawberry
Method: In a champagne flute add strawberry puree and rose water, slowly pour sparkling wine of choice into the flute about 3/4 of the way to the top of the glass. There will be lots of foam and bubbles so pouring slowly is key. Gently stir ingredients in the flute. Once the ingredients are mixed, top off the glass with a little extra splash of the sparkling wine.
Optional: Garnish with a fresh basil leaf to create another aromatic, herbaceous layer or with a fresh strawberry cut in half if you want to accentuate the fruit.
**Bartender trick: When garnishing drinks with fresh herbs, slap the herb once or twice against your open palm. This helps release those beautiful aromatic oils.
If you are able to find strawberry puree in the store fantastic! If not here’s how to make it:
Cut tops off and quarter 1 pint of strawberries. Cook strawberries with 1 tablespoon of sugar in a saucepan at low heat for approximately 20 minutes or until the fruit is broken down, stirring frequently. You shouldn’t need to add water because the berries will release water as they heat up and break down. If you see the berries are dry or sticking add a dash of water. You can use either fresh or frozen berries, frozen will release a little more water so your puree will be a little less concentrated. Remove from heat and using a hand blender or food processor blend until you have a smooth consistency. Depending on the ripeness of the berries you may have to add a little more sugar so be sure to taste the puree. Let the puree cool and add a little squeeze of fresh lemon juice to help preserve the fruit. Transfer to a clean, sealable container. I use squeeze bottles behind the bar for easy use but just about anything with a lid will work! The puree will stay good in the refrigerator for up to 1 week or you can freeze it for up to 6 months.
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Gypsy Rose
Gypsy Rose
Delicately floral and fruity, the tiny bubbles from the sparkling wine and soothing aroma of the rose water make for an instant mood booster. Perfect for brunch or a bubble bath, the vibrant pink color alone is a show stopper and will put a smile on anyone’s face.
You’ll need:
1.5 oz strawberry puree
3-4 drops rose water (I use Al Wadi rose water available at Whole foods)
Sparkling wine aka Prosecco, Cava or Champagne depending on how fancy you want to get.
Fresh basil leaf or strawberry
Method:
In a champagne flute add strawberry puree and rose water, slowly pour sparkling wine of choice into the flute about 3/4 of the way to the top of the glass. There will be lots of foam and bubbles so pouring slowly is key. Gently stir ingredients in the flute. Once the ingredients are mixed, top off the glass with a little extra splash of the sparkling wine.
Optional: Garnish with a fresh basil leaf to create another aromatic, herbaceous layer or with a fresh strawberry cut in half if you want to accentuate the fruit.
**Bartender trick: When garnishing drinks with fresh herbs, slap the herb once or twice against your open palm. This helps release those beautiful aromatic oils.
If you are able to find strawberry puree in the store fantastic! If not here’s how to make it:
Cut tops off and quarter 1 pint of strawberries. Cook strawberries with 1 tablespoon of sugar in a saucepan at low heat for approximately 20 minutes or until the fruit is broken down, stirring frequently. You shouldn’t need to add water because the berries will release water as they heat up and break down. If you see the berries are dry or sticking add a dash of water. You can use either fresh or frozen berries, frozen will release a little more water so your puree will be a little less concentrated. Remove from heat and using a hand blender or food processor blend until you have a smooth consistency. Depending on the ripeness of the berries you may have to add a little more sugar so be sure to taste the puree. Let the puree cool and add a little squeeze of fresh lemon juice to help preserve the fruit. Transfer to a clean, sealable container. I use squeeze bottles behind the bar for easy use but just about anything with a lid will work! The puree will stay good in the refrigerator for up to 1 week or you can freeze it for up to 6 months.