Rose Wine (Rosatum)

Rosatum traces back to ancient Rome, where honey-sweetened wines scented with roses were served at feasts and celebrations. This version keeps the tradition simple: red wine stirred with honey and a whisper of rose water, then scattered with fresh petals.

The honey rounds out the tannins in the wine while the rose water adds a floral perfume without overwhelming. Use a medium-bodied red for the best balance.

Make sure your roses are organic and unsprayed. Florist roses are treated with pesticides and should never go near food or drink.

Pro Tips

• Chill the wine before mixing so the honey dissolves more slowly and you can taste as you go.
• A little rose water goes a long way. Start with less and add more if needed.
• Let the petals float for at least 10 minutes before serving so the fragrance infuses the surface.
• Serve in clear glasses or goblets so guests can see the petals.

Variations

• Use white wine for a lighter, more delicate rosatum.
• Replace honey with lavender-infused simple syrup for a Provencal twist.
• Add a splash of brandy for a stronger, Roman-banquet-worthy punch.