After the Spritz craze and the Mojito obsession, this furiously« flower power» and gypset cocktail has become the most stylish potion for Spring.
Quite normal, it offers a bucolic touch with flowers, a good dose of trend and the delicious taste of Pierre Hermé’s fetish flower that he uses in many of his pastries … In other words: a concentrate of everything we love.
So just put yourself in DIY mode, enjoy this delicious cocktail with the gals before creating the buzz on the networks and sending out your hashtags #lajoiedesfleurs #cheers #apero
Mix the sugar and the water in a small pan then heat on a low flame.
Stir regularly until the sugar is completely dissolved.
Lower the temperature and add edible rose petals.
Allow to simmer for 15 minutes on a low flame by making sure the mix does not boil.
Turn off the flame after 15 minutes and allow to cool down for 2 to 3 hours.
Pass the mix through a sieve in order not to leave rose petals.
Put the ice-cubes in nice glasses, pour the rose water, the wine and mineral water—decorate the cocktail with edible rose petals.