The Descanso

Time 15 minutes
Yields Makes 1 cocktail
The Descanso
(Kirk McKoy / Los Angeles Times)

Elderflower soup


Combine the elderflower and water in a saucepan and bring to a boil over high heat. Remove from heat and set aside until the liquid is cool. Strain the elderflower and discard. Stir in the brown sugar until the sugar is dissolved. This makes a generous 1 1/2 cups syrup, more than is needed for the remainder of the recipe. The syrup will keep, covered and refrigerated, up to 1 month.


In a cocktail shaker, combine 3 rose petals, the lemon juice, elderflower syrup and gin with plenty of large ice cubes. Shake lightly, and strain into a Champagne flute. Top with Champagne and garnish with the remaining rose petal.

Adapted from a recipe from The Flintridge Proper.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.