Tima Rosa Recipe

Prepare base

If you don't have fresh pineapple juice, blend 1 cup of chopped fresh pineapple with 2 tablespoons water and strain. Measure 1 cup of pineapple juice and pour into a mixing glass or cocktail shaker.

Add 2 tablespoons rose syrup, 1 tablespoon fresh lime juice, and 1 teaspoon of Ziba's special spice blend to the pineapple juice. If Ziba's blend is not available, substitute with a blend of 1/2 tsp ground cardamom plus 1/2 tsp ground pink peppercorns mixed together.

Add 1 tablespoon cold water to help disperse the spice blend and swirl or stir for 10–15 seconds to combine. Taste for aromatic balance — the rose should be floral but not cloying; the spice should be a subtle background note.

Stir in 1 tablespoon simple syrup. If you prefer a slightly rounder mouthfeel, add 1 teaspoon honey and stir until dissolved. Taste and adjust: add up to 1 additional teaspoon simple syrup if more sweetness is desired, or another 1/2 tablespoon lime juice if it needs more brightness.

Add 1 cup crushed ice to the shaker or mixing glass containing the pineapple-rose mixture. Cap the shaker and shake vigorously for 10–12 seconds to chill and slightly dilute the mix. If using a mixing glass, stir with a bar spoon for 15–20 seconds and then briefly shake in a sealed container if available.

Fill a tall chilled glass (approx. 12 oz) halfway with fresh crushed ice. Strain the shaken mixture into the glass over the ice, leaving room for soda.

Top the drink with 3 ounces chilled club soda or sparkling water. Gently stir twice with a bar spoon to integrate the soda without losing too much effervescence.

Garnish with a pineapple wedge on the rim and float 3–4 edible rose petals on top. If desired, lightly dust one petal with a tiny pinch of the spice blend for aroma.

Serve immediately with a straw. Encourage the drinker to stir gently before sipping if the soda separates from the base.