Rumor Rose Recipe
Make Rumor Rose Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shake
Finish & Garnish
Method
Shake
- 1
Dry shake
If using egg white, add the light rum, pink grapefruit juice, lemon juice, hibiscus syrup, maraschino liqueur and egg white into a cocktail shaker. Seal and dry shake vigorously (no ice) for 12–15 seconds to emulsify and build foam.
- 2
Wet shake
Add ice to the shaker (about 4–6 cubes). Shake hard for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled.
- 3
Finish & Garnish
- 4
Slowly top the strained cocktail with 60 ml chilled dry or sparkling rosé wine. Pour gently down the side of the glass or over the back of a spoon so the wine layers lightly and preserves the foam.
- 5
Express a grapefruit twist over the drink if using (pinch peel to release oils), then discard or place on the rim. Float a single edible rose petal or dehydrated hibiscus petal on the foam as a garnish.
- 6
Serve immediately. Optionally provide a small spoon so guests can break the foam and mix the rosé into the base before sipping.