The Mexican Rose

A fresh and zesty cocktail that will impress guests.  

The Mexican Rose


  • 1.5oz

    Don Julio Blanco

  • 0.25oz

    Fino Sherry

  • 1

    Dash of Green Chartreuse

  • 1

    Dashes of lime juice

  • 1

    Barspoon of Lime Sherbert

  • 2

    Dashes of Peychauds bitters

  • 1

    Splash of Cucumber and Rose Water Champagne Soda

0 units of alcohol per serve


  • 1

    Red wine glass



  • Method
    1. Place ingredients, except soda, into a mixing tin and throw 6-8 times until chilled.
    2. Strain into an ice-filled red wine glass.
    3. Add cucumber and rose water champagne soda and stir.
    4. Garnish with edible rose, cucumber, or edible flowers.

    For Soda:

    1 Liter of Cucumber and Rosewater (infuse 1 liter of water with chopped cucumber with 50ml Rosewater for 24hrs)

    Add 1.5 oz Champagne acid solution* and charge with two Co2 cartridges in a soda siphon (*Champagne Acid -6g Tartaric Acid, 6g Lactic Acid mixed with 100ml water)


    (2.2 standard drinks - 1.9 units per serve)