BellaRossa Sour

Michael Symon
Servings: 4 - 6
0 to 15 min

So cute and so tasty!

  • Ingredients
  • step-by-step directions
Rose Syrup:
  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup rose water
  • 1/2 ounce strained lemon juice
Bella Rossa Sour:
  • 1 ounce Amaretto
  • 1/2 ounce rose syrup (above)
  • 1/2 ounce fresh lemon juice
  • 1 ounce egg whites
  • 2-3 large ice cubes (to chill, plus more to serve)
  • edible flowers (to garnish)
  • For the Rose syrup: In a medium saucepan add sugar, water, rose water, and lemon juice. Heat over medium heat and stir until sugar dissolves. Remove from heat and set aside until cooled completely.
  • For the BellaRossa Sour: In a cocktail shaker add Amaretto liqueur, rose syrup, lemon juice, egg whites, and 2-3 large ice cubes. Shake vigorously until frothy, about 1-2 minutes, and strain into a high-ball glass with a large ice cube. To serve, slowly top with soda water and garnish with 2-3 edible flowers.
  • Tip: Save any leftover rose syrup to spice up a beverage or drizzled on some vanilla ice cream!
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