Creator Jamie Steinberg, the beverage director of Motel Morris in New York City, suggests using Sassetti vino spumante rosé, his favorite sparkling rosé from Italy. Of course, he says, any quality pink bubbles will do to make this flower-forward, sweet, tart and festive cocktail. Aside from the rosé, the use of Nikolaihof elderflower syrup is a key ingredient to help give it a romantic tinge—something you can imagine tasting in the garden of a queen. Another suggestion to give the drink a bit of a kick: Add an ounce of cucumber gin like Hendrick’s to help enhance both the booze level and that pretty floral essence.
This recipe originally appeared as part of “4 Rosé Cocktails You Absolutely Need This Summer.”
- 3/4 ounce Nikolaihof elderflower syrup
- 3/4 ounce lemon juice, freshly squeezed
- 6 medium-size strawberries, quartered
- 4 dashes rhubarb bitters
- 3 ounces Sassetti sparkling rosé wine, to top
- Garnish: lemon wheel
Add all ingredients except sparkling wine into a shaker with ice and shake until well-chilled.
Strain into a wine glass over fresh ice.
Top with the sparkling wine.
Garnish with a lemon wheel.