Kiss From A Rose Recipe

Make honey syrup (if not prepared)

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Whisk until fully combined and slightly cooled. Chill briefly if needed. Measure 0.5 oz for one cocktail.

Shake base

Add Tanqueray No. Ten (1.5 oz), Combier Rose liqueur (0.5 oz), fresh lemon juice (0.5 oz), honey syrup (0.5 oz) and 2 dashes grapefruit bitters into a cocktail shaker. Fill the shaker with ice (enough to nearly fill).

Shake and strain

Shake vigorously for about 12–15 seconds, until the shaker is well chilled and slightly frosted. Double-strain (using a Hawthorne and fine mesh strainer) into a chilled coupe or flute to remove small ice shards and any foam.

Top with sparkling rosé

Carefully top the strained cocktail with 2 oz chilled sparkling rosé. Pour gently down the side of the glass to preserve effervescence and a delicate foam.

Add final aromatics

Add 1–2 extra drops of grapefruit bitters on top of the foam if you want an aromatic burst. Do not overdo the bitters; they are potent.

Express a lemon twist over the surface of the cocktail to release oils: hold the twist over the glass and give it a quick squeeze so the oils spray onto the drink, then rub the peel on the rim and drop it in.

Optional: gently place an edible rose petal on the foam for a dramatic presentation. Serve immediately while sparkling rosé is lively.