This recipe was first published in Taste magazine.
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Ingredients
Method
1.Fill a jug with ice cubes, add prosecco, Cocchi Rosa and rose water. Stir in dried rose petals and serve.
Rose water and prosecco spritz
Gemmayze St restaurant's head chef and owner Samir Allen shares this recipe for his refreshing rose water and prosecco spritz cocktail. Serve with dried rose petals for an extra special touch
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