Fourth of July

Rosy Champagne

July 14, 2011
3 Ratings
  • Serves 1
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

Test Kitchen Notes

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

What You'll Need
  • Rose and lemon simple syrup
  • 2/3 cup water
  • 1 lemon, zest and juice
  • 1/4 cup sugar
  • 1/4 cup Rooh Afza syrup (Hamdard brand)
  • 1 1/2 tablespoons rose water
  • Drink
  • 2 tablespoons rose and lemon simple syrup
  • 1 cup dry champagne
  • thinly sliced lemon to garnish
  1. 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.
  2. Put two tablespoons of the simple syrup in a glass, and top with champagne. Garnish with lemon slices and sip prettily.
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2 Reviews

witchykitchen July 21, 2011
Thank you :)
Summer O. July 20, 2011
Sounds lovely.