If you’ve been reading for any length of time, you’ll already know where I stand when it comes to celebrations. But for those of you who are new here it’s quite simple: I really don’t need an excuse (and neither do you!). As far as I’m concerned, new shoes are reason enough to bust out the bubbly! Celebrate all the things! But when you announce that you’re launching your own business (STILL reeling from all the sweet comments by the way), something truly special is in order. Enter: the raspberry rose fizz cocktail. It’s pink and pretty and fizzy and RIDICULOUSLY delicious. I’m fairly certain that you need to whip up a batch (or two) immediately, if not sooner.
3 drops rosewater (can be found in the baking aisle at most grocery stores)
rose petal for garnish
FOR THE RASPBERRY SYRUP
1 cup raspberries
1/2 cup water
1/2 cup sugar
FOR THE SYRUP
In a saucepan, over medium heat, combine the water and sugar until sugar disolves. Add in raspberries and bring to a boil. Remove from heat and let cool completely. Strain through a fine mesh sieve, using the back of a spoon to squish all the juice out of the raspberries!
FOR THE COCKTAIL (serves 1)
Pour the sparkling water into a highball glass with ice.
In a cocktail shaker, shake the egg white vigorously for 10 seconds (until foamy).
Pour in the remaining ingredients and shake vigorously for 30 seconds.