Spring – Pink rose

Recipe from: 8 March 2016
recipe, drinks, spring,alcohol,cocktails

Ingredients 4
Servings 4
Time 00:05

Ingredients

  • 1
    bottle of KWV Shiraz Rosé
  • 50
    ml
    of ruby grapefruit juice
  • 150
    ml
    of Gin (Try KWV’s Cruxland Gin – with 9 botanical flavours and the rare Kalahari Truffle)
  • 6
    edible flower blossoms
 

Method

 

Combine the ingredients over ice in a cocktail shaker, shake until well chilled. Strain and divide among stemmed cocktail glasses or tumblers and serve immediately.

To Serve:
Best served in a champagne flute garnished with edible flowers.

Reprinted with permission of KWV.

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Read more on: recipe  |  spring  |  cocktails  |  drinks  |  alcohol
 

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