Here’s a tip: invest in a big box of sugar cubes. If you make classic cocktails at home, you may have noticed that several recipes require them, such as this or in an Old Fashioned. I’ve had the same box hanging around the house since I started this blog and they are in the same condition now as they were when I opened the box. That means that they are always on hand. Also, sometimes when I want to be fancy and my in-laws are over I break them out when I do tea service (because Christopher’s mother does do tea time, every day, at 4pm).
Now let’s get fancy!
1 sugar cube
10 to 15 drops Bitter Tears Hina Hibiscus Rose Bitters
4 to 6 oz. Chandon Rosé*
Soak the sugar cube with the bitters by dropping the liquid over the cube until desired amount is reached (the rose scent is strong, so take some whiffs after the first few drops). Add the sugar cube to the bottom of a champagne flute and top with the roée. Add grapefruit peel to the glass.
The grapefruit peel provides a great waft of aroma in the glass followed by a deliciously sweet berry-cherry flavor from the rosé. The rose-hibiscus soaked sugar cube sends up little bubbles of mostly rose to accent the other flavors. It’s a quick drink for this Friday (Valentine’s Day), or like me, sitting around in the afternoon sipping one outside.
*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.