UVA's Petals and Pansies cocktail

Make this cocktail from the spring menu at Vancouver's UVA restaurant

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Could it be that spring has finally sprung?

Whether or not this nice weather is here to stay, we can all enjoy a taste of sunshine in a glass. To usher in the new season, UVA's bar manager, Sabrine Dhaliwal has come up with a new spring cocktail menu, which includes this Petals and Pansies cocktail. This low-proof cocktail--with flavours of jasmine tea, passion fruit and citrus--is just what you need for a light and fragrant drink on the patio. 


1 egg white
1 1/2 oz. Fino sherry
1/2 oz. passionfruit puree
1/2 oz. jasmine green tea syrup
3/4 oz. grapefruit juice
1 oz. lemon juice
2 dashes Lem-Marrakech bitters from Bittered Sling
1 to 2 rose petals

Combine all ingredients into a cocktail shaker, add ice and hard shake vigorously for 7 to10 seconds.

Pour over fresh ice cubes in a glass.

Garnish with dry rose petals.