Huge thanks to George and the team at Cable Top Eatery in Wellington for creating this floral delight!
Ingredients
- 30ml Six Barrel Soda Rose Lemonade Syrup
- 30ml Absolut Citron Vodka
- 30ml Lemon Juice
- 15ml Crème de Violette
- Dash of Orange Bitters
- Dash of cocktail foam
Method
- Fill a Boston shaker with ice, then add all ingredients.
- Shake hard for 45 seconds.
- Double strain into a chilled coupe.
- Garnish the centre of the foam with a light pinch of rose petals.
