- Rose petal jelly
- 1 teaspoon rose liqueur
- 1 glass very cold Champagne
Spread some rose petal jelly on the inside of a beautiful Champagne glass, ideally cone-shaped, using a fork.
Frost the glass in the freezer for 1 hour, and then pour in the rose liqueur. Top off with the Champagne.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.