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“delicious. - November 2006”

Ingredients Nutrition

  • 12 cup caster sugar
  • ice cube, to serve
  • 1 cup vanilla vodka, chilled
  • 1 12 tablespoons rose water
  • 2 teaspoons grenadine
  • 750 ml dry sparkling wine, chilled
  • 6 fresh unsprayed sweetpea fresh edible flowers


  1. Place 6 serving glasses in the fridge or freezer to chill.
  2. Place sugar and 1 cup (250ml) water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase the heat to high and boil, without stirring, for 2 minutes or until syrupy. Cool slightly, then chill.
  3. Place ice, vodka, rosewater and 90ml of the sugar syrup in a large jug and stir until well combined and chilled. Add grenadine and sparkling wine, top with sweetpeas and serve immediately.
  4. Notes & tips.
  5. Sugar syrup will keep in the refrigerator for up to 4 weeks.
  6. * Rosewater is from Middle Eastern shops and selected supermarkets. Grenadine is a pomegranate-flavoured syrup from bottle shops.

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