Roseleaf Kiss

Preparation

1. 1

   Add equal parts dried rose petals and sugar into a blender. Blend until fine and powdery.

2. 2

   Coat the rim of your glass with a small amount of sugar syrup.

3. 3

   Dip the syrup-coated rim of the glass into the dried rose petal and sugar powder to achieve a pink rose rim.

4. 4

   Foam up the milk as you would for a cappuccino.

5. 5

   Pour the two espresso shots into the glass, taking care not to spill it over the rose petal rim.

6. 6

   Place a teaspoon of milk foam on the surface of the double espresso, to form a small milk foam peak.

7. 7

   Garnish with one whole dried rose petal. Serve and enjoy.