Herbal Summer Cocktails: Geranium Rose Champagne Cocktail

By Susan Belsinger
August/September 2006
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Makes 1 drink
This well-known cocktail has a bit of a twist to it in honor of this 2006 Herb of the Year, scented geraniums. Their perfume and flavor add interest to many dishes — just be careful to use judiciously and not overwhelm. Kir is a classic French cocktail made with white wine and cassis (black currant liqueur), while Kir Royale is champagne with cassis.

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  • Scant ½ ounce rose geranium syrup 
  • Scant ½ ounce cassis
  • Champagne, well-chilled
  • 1 rose geranium flower or small leaf
  1. Pour syrup and cassis into a champagne flute and pour in just a bit of champagne. It will bubble up and want to spill over. After bubbling subsides, carefully fill glass with champagne.
  2. Garnish with a blossom or leaf and serve immediately. Use ginger ale or sparkling white grape juice for a nonalcoholic version.

Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.

Click here for the original article, Herbal Summer Cocktails. 

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