Sparkling Rose Water
Rose water and sparkling water — produced in Kashan, Iran since at least the 10th century, the Persian culinary staple given a bubbly non-alcoholic aperitif format.
- ½ ozrose water(food grade)
- ½ ozsimple syrup
- 4 ozsparkling water(or NA sparkling wine)
- dried rose petals, rose budgarnish
- 1Add rose water and simple syrup to flute
- 2Top with chilled sparkling water
- 3Stir gently once
- 4Garnish with dried rose petals
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Sparkling Rose Water is a contemporary non-alcoholic aperitif that celebrates rose water — one of the oldest and most geographically widespread culinary ingredients in the world, produced by steam-distilling rose petals and used in Persian, South Asian, North African, and Middle Eastern cuisine for over a thousand years. The city of Kashan in Iran has been a center of rose water production since at least the 10th century, and rose water appears in Ottoman, Mughal, and Arab culinary texts as a flavoring for sweets, rice dishes, and drinks. The light, translucent pink color and delicate floral aroma make Sparkling Rose Water one of the most visually refined non-alcoholic options, suitable for formal events, spring and summer menus, and occasions where the aesthetic of the drink matters as much as its flavor.
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