This is a gorgeous drink by Abby Kellie, a long time veteran of the wine industry in Vermont. She describes her cocktail thus:
“I really wanted to focus on the botanical aspect of both the gin and the Runamok Hibiscus Infused Maple, I’ve been recently very influenced by Middle Eastern cuisine so I wanted to incorporate some of those flavors, so rose water and the floral tones of Creme de Violette made sense to me. I added fresh lemon for acidity and balance. And in the end I knew I needed to add wine in some form. I have worked in the wine/food industry for over 9 years so I had to make sure wine was worked into the recipe so a top off of sparkling rosé finished it off.”
The Purple Rose of Cairo
- 1 1/2 oz gin
- 1 oz fresh lemon juice
- 3/4 oz Crème de Violette
- 1/4 oz Runamok Hibiscus Flower Infused Maple Syrup
- 3-4 drops of rose water
- 1 oz dry sparkling rosé, to top
Fill a glass with ice and combine all ingredients (except sparkling wine) stir with a bar spoon until cocktail is very cold. Strain into a coupe glass and top with sparkling rosé. Garnish with a twist.
