Chanel No. 6 Recipe
rose infused dry sake, lemon, sugar topped with prosecco
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Ingredients
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Cocktail Base
Rose Simple Syrup (makes ~6 oz)
Garnish
Method
Rose Simple Syrup (prepare ahead, 10–15 minutes + cool)
Combine and dissolve
In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring occasionally until the sugar is fully dissolved and the mixture reaches a gentle simmer (do not boil vigorously).
Infuse
Stir in 2 tablespoons culinary rose petals. Remove from heat, cover, and let steep for 10 minutes for a light floral note or up to 30 minutes for a stronger flavor.
Finish and strain
Stir in 1/4 teaspoon rose water if using, then strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove petals. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.
Cocktail Assembly
Build the cocktail
In a mixing glass or cocktail shaker filled with ice, combine 3 oz chilled dry sake, 1/2 oz fresh lemon juice, and 1/2 oz rose simple syrup. Stir gently for about 10 seconds to chill and slightly dilute (do not vigorous shake — sake is delicate).
Strain
Double-strain (or fine-strain) the chilled mixture into the prepared chilled coupe or flute to remove any small ice shards.
Top with prosecco
Slowly top the cocktail with 2 oz chilled prosecco. Pour gently down the side of the glass to preserve effervescence and maintain a delicate foam.
Garnish and serve
Express a lemon twist over the surface to release oils, then drop it into the drink (or rest on the rim). Add an edible rose petal on top if desired. Serve immediately.