Petals of Love
Ingredients
- 1 ½ oz. Empress gin
- ¾ oz. House-made yuzu syrup
- ¼ oz. House-made yuzu oleo saccharum
- ½ oz. Lemon juice
- 2 dashes House-made cardamom bitters
- 1 barspoon Dried rose petal-infused rose water
- Splash of prosecco
- Two drops of hibiscus syrup for color
Instructions
- Add all ingredients to a shaker tin.
- Shake with ice and double strain into a coupe glass.
- Add a splash of prosecco to the top of the cocktail
- Garnish with dried rose petals.
Notes
Cheyanne Ward, bar manager of FARM Bluffton in Bluffton, SC, created this recipe.