Rose Cans Recipe

Prepare glass

Chill a tall Collins glass or a 12–16 oz can-style glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. When ready, discard the ice water if used and fill the glass about two-thirds with fresh ice (approximately 1 cup).

Build the base

In a cocktail shaker, combine 2 oz gin, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 1 dash orange bitters. Add a large handful of ice (about 4–6 large cubes).

Shake

Shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted. This lightly dilutes and integrates the floral and citrus flavors.

Strain

Double-strain the chilled mixture into the prepared glass over the fresh ice to remove small shards of ice and any lemon pulp.

Add rosé and soda

Pour 3 oz chilled rosé wine gently into the glass, then top with 2 oz chilled club soda or sparkling water. Give the drink a single gentle stir (1–2 rotations) to combine without flattening the bubbles.

Garnish and finish

Garnish with a lemon wheel or twist on the rim and float one edible rose petal on top if using. Serve immediately with a straw or a long stirring spoon.

Notes

Adjust sweetness by increasing or decreasing the simple syrup by 0.25 oz. For a lighter boozy profile, reduce gin to 1.5 oz and increase rosé to 4 oz. Use a dry, floral rosé for best aromatic pairing with the elderflower liqueur.