1 oz (30 ml) Tanqueray Rangpur Gin
¾ oz (22 ml) lime juice
½ oz (15 ml) rose syrup
3 oz (90 ml) Villa Teresa Rosé Frizzante
1 scoop raspberry sorbet, for garnish
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
- Combine gin, lime juice and rose syrup with ice in a mixing glass. Stir to chill and strain into a champagne flute. Top with rosé and garnish with raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.