Restaurants›Little Hen›Rose Petal Dream Recipe

Rose Petal Dream Recipe

Inspired by Little Hen

Time12m

Serves1

rose petal infused vodka, orange, hibiscus syrup, topped with Pommery champagne & rose water reminiscence

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Ingredients

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Method

Cocktail Base

Prepare hibiscus syrup (if not on hand)

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add 1/4 cup dried hibiscus flowers, bring to a gentle simmer, stirring until sugar dissolves. Simmer 3 minutes, remove from heat, steep 10 minutes. Strain into a jar, cool and refrigerate. Yields about 1 cup syrup.

Fill a cocktail shaker halfway with ice.

Add 2 oz rose petal infused vodka to the shaker.

Add 0.75 oz fresh orange juice and 0.25 oz fresh lemon juice for brightness.

Add 0.5 oz hibiscus syrup to the shaker (adjust sweetness to taste).

Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Finish & Garnish

Double-strain the shaken mixture into a chilled champagne flute or coupe (about 5–6 oz capacity) to remove ice shards and any pulp.

Top gently with 2 oz Pommery Champagne (or other brut sparkling wine). Pour slowly to preserve bubbles and create a delicate layer.

Measure 1 tsp rose water and either: a) add to the top of the glass and gently stir once with a bar spoon to distribute the aroma, or b) place a single dropper on top of the foam for a stronger scent. Be cautious — rose water is potent.

Express an orange twist over the drink (pinch to release oils) and rim the glass lightly with the twist, then drop it into the glass.

Float 1–2 edible rose petals on the surface as a final decorative touch.

Serve immediately so the champagne remains effervescent and the rose aroma is fresh.