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

By Samir Allen
  • 5 mins preparation
  • Serves 10
  • Print
This recipe was first published in Taste magazine.
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  • ice cubes
  • 750 millilitre prosecco
  • 100 millilitre Cocchi Rosa (like a rose vermouth)
  • 50 millilitre rose water
  • rose petals, to serve


  • 1
    Fill a jug with ice cubes, add prosecco, Cocchi Rosa and rose water. Stir in dried rose petals and serve.