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.

Ro Murray