La Vie en Rose

Inspired by my wife’s annual visit to the Chelsea Flower Show, always with her best friend Rose.



  • 40ml Martini Rosato
  • 20ml Cointreau
  • 20ml sake
  • 15ml cranberry juice
  • 10ml lemon juice
  • 25ml pasteurised egg white
  • 10ml rose syrup

For the rose syrup:

  • 1 cup water
  • 1 cup sugar
  • 2-3 clean rose petals


Pour all the ingredients into a shaker filled with ice, shake long and sharp to emulsify the egg white, strain into an attractive glass and garnish with a rose petal.

To make the Rose Syrup:

Take the cup of water, full to the brim and pour into a saucepan. Next, fill the same cup to the brim with sugar, and pour that in too. On a low heat, stir until the sugar has dissolved, at which point turn back the heat and gently drop in two or three clean rose petals. Let the petals gently infuse – don’t squash them – in the simmering syrup for ten minutes, let the mixture cool for a couple of hours, then pass it through a sieve.