Rose Room Reverie

As the garden turns to harvest, this is the romance of ripe fruit and lingering petals in a glass.

Rose Room Reverie

Ingredients:

• 50ml Highclere Castle Gin

• 20ml fresh raspberry purée (or raspberry syrup for sweeter)

• 15ml lime juice

• A dash of soda water

• 5 dashes of The Bitter Club Hibiscus & Rose Bitters

Garnish: edible rose petal 

Method:

1. Add gin, raspberry purée, and lime juice, bitters soda water to a shaker with ice.

2. Shake briefly and fine strain into a coupe glass over a large ice cube.

3. Add and garnish with a rose petal and fresh raspberry.

Flavour profile: Juicy late-season berries wrapped in a delicate floral finish.