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It’s been all about blooms this month on The Bouquet Issue and we’re even including cocktails to the floral-inspired mix! The best part? Not only is today’s raspberry and rose sparkler absolutely delicious, but it’s also absolutely easy! All you need for this one is three ingredients and you’re set!

If you want to make an extra pink drink (hens night or bridal shower anyone?) we suggest switching out the sparkling wine or champagne for the pink variety (preferably one that has flavours reminiscent of raspberry itself for added pop!).

Ingredients

  • Chilled sparkling wine
  • Fresh raspberries
  • 20ml Elderflower & rose cordial (we used this gorgeous one from Belvoir Farms)

Method

  1. Add 5 or 6 fresh raspberries and the cordial to a cocktail shaker and muddle the mix with a spoon or cocktail muddler
  2. Add the mix to a Champagne coupe or glass
  3. Top with chilled sparkling wine or Champagne
  4. Garnish with fresh rose petals

Since it’s ‘The Bouquet Issue’ we’re completely obsessing over flowers this month. We’re even game enough to drink them!

This cocktail from The Stokehouse in Melbourne’s St Kilda, celebrates Rosella (the flower, not the bird). Also known as Wild Hibiscus, you can buy pre-prepared rosella flowers in an amazing ruby red syrup in jars – they also taste great popped into a flute of Champagne or over ice-cream! This Bloody Bramble recipe tastes fruity and just-sweet-enough. Plus that gorgeous vivid rouge colour simply reminds us of love.

From intimate celebrations for 14 of your closest loved ones to a blow-out cocktail bash for 270, The Stokehouse offers several event spaces, all with their signature “beach luxury” vibe.

Bloody Bramble by Stokehouse
● 60ml Four Pillars Bloody Shiraz Gin
● 30mls Lemon juice
● 30ml Sugar syrup
● 10ml Rosella syrup
● Ice, large blocks and crushed
● Rosella flower, to garnish

Place a large block of ice in a large rocks glass. Add gin, lemon juice, sugar syrup to the glass and stir to combine. Top glass up with crushed ice and drizzle with rosella syrup.
Garnish with a rosella flower.

Images via Stokehouse