Rosé Eloise
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: build
- Glass: Flute glass
- Garnish: Garnish with a Lemon twist (discarded)
- ABV: 11%
Ingredients
- Hibiscus Flower (Red) Petals — 1 whole
- Hibiscus sugar syrup — ¼ oz (5 ml)
- Archers Peach Schnapps — 1 oz (30 ml)
- Elderflower cordial — ⅔ oz (20 ml)
- Perrier-Jouët Blason rosé champagne — Top up with
How to make it
- Place hibiscus flower in syrup into the bottom of a champagne flute, petals up.
- Add 5ml (or a barspoon) of the syrup.
- Add the peach schnapps, elderflower and top up with Rosé Champagne.
- Stir gently.
Champagne with hibiscus flowers and peach schnapps.
Updated
Same Base
Same Method
Same Glass
Popular
Alphabetical
Holidays
Other · Build · A-Z: R · Catalog