Tying in with London Cocktail Week, Shrimoyee Chakraborty of Calcutta Street – Fitzrovia’s hottest Bengali restaurant – has shared the recipe for her ‘Bengali Rose’. Inspired by her city’s love of the rose as a flavour, this drink teams ginger-infused rose water, rose liquor and East London Liquor Company vodka before being topped with Prosecco. Described as “one for the ladies of the house”, the Bengali Rose is simple to make at home, or can be ordered at Calcutta Street, working well as an aperitif or alongside dishes such as the chef’s Beguni (fried aubergine).
East London Liquor Company vodka, 15 ml
Aromatic bitters, 1 dash
Briottet rose liquor, 15 ml
Rose water, 2 tsp
Fresh ginger to infuse in rose water, ½ tsp
Mix all ingredients, apart from the Prosecco, in a coupe glass.
Top with Prosecco and serve.
Further information on Calcutta Street can be found at calcuttastreet.com.
- 15 ml East London Liquor Company vodka
- 1 dash of Aromatic bitters
- 15 ml Briottet rose liquor
- 2 tsp Rose water
- 1/2 tsp Fresh ginger to infuse in rose water
- Mix all ingredients, apart from the Prosecco, in a coupe glass
- Top with Prosecco and serve