What better way way to ring in the new year with good food, lots of laughs with wonderful friends and of course fabulous cocktails!

For this year’s New Year’s Eve party, I decided to make a little sweet and tart apéritif with a hint of bitterness. Since my Persian roots always tend to pop out everywhere, first thing that came into my mind was rose. Of course I always have some Persian rose water in my pantry and when I saw these beautiful pink grapefruits at the supermarket, I knew excatly what I was going to make. 

A quick simple syrup made with agave syrup, rose water and the juice and zest of a grapefruit makes the delicious base for this beautiful cocktail. ANd let me tell you, there’s no need to wait for New Year’s to try it out.

If you’re not so fond of alcohol, give this a try with some tonic water or ginger beer. It’ll be equally yummy and beautiful! 



{serves 4}

Juice and zest {large zest strips without white part} of one or two grapefruit depending on the size
150 ml good quality rose water
1 tbsp rose petals
3|4 cup sweetener of choice 
A bottle of your favorite champagne
3 tbsp agave syrup
3 tbsp edible flower petals
Pink grapefruit slices



1| Put all ingredients except for the champagne in a pot and bring to a boil. Lower heat and let it reduce for about 15 minutes. Remove from heat and let cool. Once cooled, run through a fine sive and set aside.


2|Dip the rim of your favorite glasses into some liquid sweetener like agave syrup, then dip into edible flower pedals. Add ice cubes to each glass.


3| Add the champagne and then carefully spoon the pink grapefruit and rose syrup into the glasses, making sure it goes to the bottom for that ombré look!

Enjoy as an aperitif!