The Rose Royale is an elegant take on the Kir Royale, from food photographer Gintare Marcel. All it takes is a few drops of rosewater to dress up an old standby and make it feel fresh and new.
The magic is in the technique: adding the rosewater to the surface of the drink (rather than mixing it with the crème de cassis) allows its fragrance to be lifted up on the carbonation from the sparkling wine, creating a bouquet of rose aroma as the drink is sipped.
Marcel’s original recipe calls for Prosecco, a dry-ish white sparkling wine. You can use any sparkling wine you like – in fact, we even prefer it with sparkling rosé wine, if only to build up the theme.
- ¼ part Crème de cassis
- 4 parts Sparkling rosé wine or Sparkling white wine
- 3 drops Rose water
Add the crème de cassis to a flute glass. Top with the sparkling white or rosé wine, and add the drops of rosewater to the surface of the drink.
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- The Rose Cocktail at Imbibe magazine