Spanish Rose

Recipe courtesy of Matthew Biancaniello at Library Bar in the Hollywood Roosevelt Hotel
Show: Summer's Hot Cocktails Episode: Summer's Hot Cocktails

Photo: Spanish Rose

TOTAL TIME: 48 hr 10 min
Prep: 10 min
Inactive Prep: 48 hr
Cook: --
YIELD: 1 serving
LEVEL: Intermediate


  • 3 or 4 whole strawberries
  • Pinch fresh chocolate mint leaves, plus 1 sprig for garnish
  • 2 ounces gin (recommended: Hendricks)
  • 3/4 ounce agave syrup
  • 3/4 ounce fresh lime juice
  • 1 bar spoon Rose Geranium Water, recipe follows
  • Ice, for shaking
  • 1 large ice cube, for serving
  • Saffron-Infused Elderflower Foam, recipe follows
  • 3 bunches rose geraniums
    • 1 gram Spanish saffron
    • 1 bottle elderflower liqueur (recommended: St. Germain)
    • 1/2 cup organic egg whites
    • 1/2 ounce fresh lime juice
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    Place the strawberries into a metal cocktail shaker and muddle with the mint. Add the gin, agave syrup, lime juice and Rose Geranium Water. Fill the shaker with ice, seal and shake vigorously. Strain over a large ice cube in a cocktail glass.

    Top with Saffron-Infused Elderflower Foam and chocolate mint sprig.

    This recipe was provided by restaurant professionals and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
    Pour 2 cups water into a small pot. Add the rose geraniums and bring to a boil. Take off the heat and allow the rose geraniums to steep for 2 days. Strain out and bottle the water for later use.
    Carefully add the Spanish saffron to the bottle of elderflower liqueur. Allow to sit for 1 day.

    Pour 1/2 cup of the saffron-infused elderflower liqueur, the egg whites and lime juice into a professional cream whipper container. Shake hard for 10 seconds and double charge with nitrous oxide before dispensing. (Will keep overnight.)

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

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