Kathy Kordalis’ new book, Party Food to Share, offers simple yet stylish dishes and drinks that are perfect for any sort of gathering. If you’re entertaining this weekend, ramp up your rosé game with her elegant twist on the standard spritzer.
Rose water has been used to add a distinctive flavour to drinks for centuries. A little goes a long way and, when combined with the rose tea buds, the subtle flavour and fragrance make this a magical drink.
- 1 bottle light, crisp rosé (750ml)
- a large pinch edible dried rose petals or rose tea buds (approx. 18 buds)
- a dash of rose water
- 500ml soda water ice
Place a couple of ice cubes in each glass. Half-fill with rosé, top with 2-3 rose tea buds, a dash of rose water and top with a little soda water