This drink recipe came to The Times in 2009 from Junior Merino, a bartender and consultant for the Modern restaurant in Manhattan. He said: “People are realizing there are a lot of edible flowers or flavored liqueurs that taste beautiful in a cocktail glass. It’s a discovery for many — interesting flavors and tastes they never knew existed.” This particular cocktail is a bouquet of rum, rose syrup and crushed rose petals.

Ingredients

  • ½ lime, cut in three pieces
  • 3 rose petals
  • ½ ounce rose syrup
  • 2 ounces raspberry-flavored rum
  • 2 ounces Champagne
  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      1525 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 1 gram protein; 85 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 drink

Preparation

  1. In a cocktail shaker, muddle lime with rose petals and rose syrup. Add rum and about 1/2 cup ice and shake well. Add Champagne and pour into a highball glass, topping off with more ice if necessary.

Dining and Cooking