This sparkling cocktail from Vancouver's Crowbar restaurant has nutty pistachio infused gin, floral scent from rosewater, the tart bite of lemon and beetroot syrup for a beautiful colour. Make it at home on a romantic night in.
30 mL pistachio-infused gin
15 mL beetroot syrup
25 mL fresh lemon juice
2 dashes rosewater
90 mL Champagne
dried rose petal, for garnish
In a shaker filled with ice, shake first four ingredients, then strain into a champagne flute.
Top with champagne, and garnish with dried rose petals.
