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Rose Recipe

Name: Black & Blue Waterloos ROSE Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 5 oz Prosecco Rosé (chilled); 1 oz Pinkster gin (or other raspberry-infused gin); 0.5 oz Elderflower cordial; 0.25 oz Fresh lemon juice; 0.25 oz Simple syrup (optional, 1:1); 6 cubes Ice (for shaking); 2 pieces Fresh raspberries; 1 piece Lemon twist or thin slice

Inspired by Black & Blue Waterloo

Time10m

Serves1

Prosecco Rosé, Pinkster gin, elderflower cordial

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Ingredients

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Cocktail

5 oz Prosecco Rosé (chilled)1 oz Pinkster gin (or other raspberry-infused gin)1/2 oz elderflower cordial1/4 oz Fresh lemon juice1/4 oz Simple syrup (optional, 1:1)6 cubes Ice (for shaking)

Garnish

2 pieces Fresh raspberries1 piece Lemon twist or thin slice

Method

Prep & Shake

Chill glass

Place a champagne flute or coupe in the freezer 5–10 minutes before assembly, or fill with ice and water while preparing ingredients to thoroughly chill.

Add Pinkster gin, elderflower cordial, fresh lemon juice, and simple syrup (if using) to a cocktail shaker. Fill the shaker with ice (about 6 cubes).

Shake vigorously for 10–12 seconds until the outside of the shaker feels very cold. This lightly dilutes and chills the base so the finished drink is balanced.

Build & Serve

Discard the ice/water from the chilled flute or remove glass from freezer. If you used a coupe, make sure it's cold and dry.

Double-strain the shaken mixture (to remove small ice shards) into the chilled flute, filling it about one-quarter to one-third full (roughly 1.5–2 oz of mixture).

Slowly top up the glass with chilled Prosecco Rosé (about 5 oz). Pour gently down the side of the glass or over the back of a spoon to preserve bubbles and avoid excessive foaming.

Garnish with 2 fresh raspberries dropped into the glass and a lemon twist perched on the rim (or floated). Serve immediately.