42
by Marian Beke
Rosery
A simple yet surprising blend with a touch of the Orient. Summer at its very best on your taste buds.
- 50 ml TATRATEA 42% PEACH
- 15 ml sugar syrup. To make 500 ml sugar syrup, blend 350 g white sugar and 200 ml fresh water in a food processor. Blend for at least 15 seconds.
- 40 ml aloe vera juice
- 3 dashes of rose water or dried rose petals or whole (small) heads
- Half freshly squeezed lime
- Soda water
- Chia seeds and rose petals for garnish
Top up TATRATEA, syrup, rose water, aloe and lime juice with a splash of soda water. Build into a highball glass and garnish with a large rose petal and chia seeds.