Miranda Wake is a food critic for a New York magazine, which means her job is to go to new restaurants and critique the food, service, etc. She has developed quite a reputation for being hard to please and quick with a scathing review. Deep down Miranda just wants to write about what she knows, and she knows food. She can’t cook it, but she knows if it tastes good.
1 oz rose-petal-infused vodka
3 whole raspberries
Your favorite champagne or sparkling wine
For infused vodka:
2 cups of vodka
2 large red roses
Remove petals from flowers and wash well. Add petals to the vodka and stir around. Let sit, covered, overnight to allow flavors to steep.
Put the berries in the bottom of a champagne flute or saucer, pour in the vodka shot, and top up with your favorite bubbly!
For a drier cocktail, choose brut or rosé; if you want it sweeter, the next level would be a crémant, followed by the sugariest of all, a spumante.
Makes one cocktail.
Recipe from “Can’t Stand The Heat” by Louisa Edwards