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Ingredients
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Cocktail
Garnish / Rose Ice
Method
Garnish / Rose Ice
Prepare rose ice (make ahead)
Combine 1/2 cup filtered water with 1 teaspoon edible rosewater in a small pitcher or measuring cup. Stir gently to incorporate. Optionally place 1–2 edible rose petals into each cavity of a large ice cube tray or silicone mold. Pour the rosewater mixture into the tray. Freeze at least 6 hours or overnight until solid. Pop out one large rose ice cube per cocktail when ready to serve.
Cocktail
Prepare strawberry puree (if not pre-made)
Hull and quarter 3–4 medium strawberries (about 4 ounces). Place in a small blender or food processor with 1 teaspoon lemon juice and, if desired, 1/2 teaspoon simple syrup. Purée until smooth. Strain through a fine mesh sieve into a small bowl to remove seeds for a silky texture. Measure 1 ounce of the resulting puree for one cocktail.
Build the STRAWBUBBLY
Chill a coupe or martini glass. In a chilled mixing glass or small pitcher, combine 1 ounce strawberry puree, 1/4 ounce fresh lemon juice, and 1/4 ounce simple syrup (omit syrup if your strawberries are very sweet). Add 1/2 ounce Chambord. Stir gently for 5–8 seconds to combine. Place one rose ice cube into the chilled glass. Slowly pour or gently top the mixture with 4 ounces chilled Prosecco, pouring over the back of a spoon if you prefer to control foaming. The Chambord and strawberry will create an even pink hue; do not vigorously stir after adding Prosecco to preserve bubbles.
Optional finishing: Garnish with a small fresh strawberry or a single edible rose petal perched on the glass rim. Serve immediately while the rose ice slowly melts and releases subtle rose aroma into the cocktail.