Author Notes: Several years ago we were very virtuously abstaining from alcohol during Ramadan, but drinking lots of Rooh Afza (a rose flavored, non-alcoholic drink). After the month was over I somewhat wickedly started making Rooh Afza cocktails - but this one is too floral and fruity and pink and pretty to be that wicked. - witchykitchen - witchykitchen
Food52 Review: This is a girls’ weekend kind of a cocktail. It’s shockingly pink, bubbly and fun. But gentlemen, do not be afraid, I served these as the aperitif at a party and everyone was charmed by them. Compared to other Champagne cocktails, it's a nice change from a Bellini and it’s not going to put you under like a French 75. The color is deceiving, so pink I half expected it to be sweet but witchykitchen’s proportions are spot on; the lemon provides zing and the hint of rose hovers mysteriously in the background. I found the Rooh Afza in a grocery store that specializes in Indian and Pakistani foods and it's available online. I followed the directions and ingredients exactly as listed except I used a large strip of lemon zest instead of a lemon slice. - Summer of Eggplant - Summer of Eggplant
Rose and lemon simple syrup
- 2/3 cups water
- 1 lemon, zest and juice
- 1/4 cup sugar
- 1/4 cup Rooh Afza syrup (Hamdard brand)
- 1 1/2 tablespoon rose water
- 2 tablespoons rose and lemon simple syrup
- 1 cup dry champagne
- thinly sliced lemon to garnish
- For the simple syrup: combine all ingredients in a small saucepan and bring to a boil. Remove from heat and gently stir to dissolve all sugar. Allow to cool, strain, and chill.
- Put two tablespoons of the simple syrup in a glass, and top with champagne. Garnish with lemon slices and sip prettily.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Poolside Cocktail