DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Willa Van Nostrand offers a floral spritz recipe.

Meet Brosé, this summer's paramount spritz recipe made with gin, foraged beach roses, fresh citrus and bubbles. This simple yet impressive recipe will transport you directly to your favorite seaside destination- in my case, Block Island, where I love to forage beach roses and sip bubbly next to the ocean, preferably in a bathing suit. This floral spritz is perfectly sessionable for day drinking or to whet the palate during aperitivo. Word to the wise: batch a mason jar full of this cocktail and nestle it into your beach cooler to blow minds. Pick up a bottle of bubbly and a 5lb bag of ice on your way to the beach and sweet, rose-colored victory will be yours. Smile, you're sparkling!

Brosé

• 3/4 ounce beach rose infused vodka* (Tito's works great)
• 3/4 ounce honey syrup (1:1 recipe)
• 1/2 ounce fresh lemon juice
• top with bubbly
• garnish with beach roses or seasonal edible blossoms

Preparation: In a bart tin, combine infused vodka, honey syrup and lemon and shake vigorously. Strain into a chilled cocktail glass, top with a dry sparkling wine and garnish with edible blossoms. Cheers!

beach rose infused vodka* pack 1 large mason jar full of fresh beach rose petals and cover with vodka. Infuse for 1 week, strain, discard spent petals and funnel into a clean bottle or jar. Best enjoyed within 1 year, no need to refrigerate.

When foraging, make sure the botanicals have not been sprayed with pesticides and avoid harvesting near the roadside or high traffic areas (pollutants). Harvest responsibly: make sure you have permission to pick in the area only take as much as you need.

Recipe and words by Willa Van Nostrand, Little Bitte Artisanal Cocktails, Providence, Rhode Island

Photo by Angel Tucker

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