A Pink Drink… But Way Better 

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How To Make The Aphrodite
SYRUP
15g dried rose buds
8g juniper
4g vanilla paste (can be substituted with vanilla extract and/or whole vanilla pods)
20g rose water
200g cane sugar
100g water
Combine sugar and water on low-medium heat to dissolve. Add all other ingredients and bring to a low simmer for 15-20 minutes. Strain out solids before use. Syrup will keep in a sanitized jar for two weeks.
MILK
3g beetroot powder
300g milk
Combine beetroot powder into milk before steaming and pouring drink.
ASSEMBLY
Line exterior of serving glass with a lime before pressing into crushed rose and cane sugar. Add preferred amount of syrup and a double shot of espresso, swirl or stir to combine. Add your pink milk. Garnish with rose sugar if you prefer. Enjoy.