Pairs perfectly with our chocolate pot de cremes, no?
Chocolate Pot de Cremes in a
Tall Ramekin
with
Rose Gold Flatware
And naturally the Hue Plates in Blush and Harper Rose Gold Flatware are the most lovely compliment to such an elegant drink and dessert. For more photos of our yummy Valentine’s dessert, and a link to make the recipe yourself, pop over to 100 Layer Cake too!
Camille Long Stem Champagne Coupe Glass,
Gold Bar Jigger,
Orb Copper Shaker,
Linen Cloth Dinner Napkin,
Tall Ramekin,
Hue Blush Salad Plates,
Rose Gold Place Settings.
Rosé Royal Recipe
TIME:
15 minutes
PREP:
10 minutes
YIELD:
5 oz
Ingredients
- 1.5 oz Lillet rosé
- 0.5 oz fresh grapefruit juice
- 0.5 oz sugar syrup
- 1 egg white
- 3 oz good champagne
Directions
- Pour the rosé, grapefruit juice, sugar syrup, and egg white into the shaker full of ice.
- Shake vigorously for a good 10-15 seconds until it’s fully iced.
- Pour into the Camille Coupe using the strainer. Top with 3 oz champagne.
- Decorate with lovely edible florals or a slice of fresh grapefruit, if flowers aren’t your thing. (Please note: The flowers shown here are for styling purposes only. We highly recommend that you work with your local farmer’s market or grocery to purchase edible flowers.)
View more recipes from 100 Layer Cake