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Calcutta Street’s ‘Bengali Rose’
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Course:
Cocktails
Cuisine:
Global
Author:
Jon Hatchman
Ingredients
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
Prosecco
Instructions
Mix all ingredients, apart from the Prosecco, in a coupe glass
Top with Prosecco and serve
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