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Champagne roses


  • 5 to 6 dashes grapefruit bitters
  • 1 sugar cube
  • 1/2 teaspoon rose water
  • 5 ounces champagne
  • Rose petal garnish


  1. Place sugar cube at bottom of champagne flute.
  2. Marinate sugar cube with five to six dashes of grapefruit bitters and 1/2 teaspoon of rose water. 
  3. Tilt flute and pour five ounces of champagne.
  4. Garnish with rose petals.

Recipes c/o Dave Osorio, The Minister Group

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