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Enrique Olvera + Rose Hibiscus Trio

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Description

Poached Pear Green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal and finished with a Pujol chile Ancho. Infused with a first-press Prism flower rosin from Sonoma Hills Farms. 

Ponche a spin on a traditional Mexican punch. Hachiya persimmon from Blossom Bluff Orchards, organic hibiscus flower and Pujol  tamarind paste. Infused with Hudson Hemp Electra first-press CBD flower rosin.

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Quick Q's

More questions? Visit our FAQ

  • What is flower rosin?

    Rosin is an unprocessed and pure, full-spectrum extract mechanically pressed from the whole flower. The process is as pure and simple as placing the flower between two metal plates on a hydraulic press. The two plates lightly heat the flower and press down to squeeze a rich extract called “flower rosin” from the buds of the plant. Our rosin is pressed in our kitchen in San Francisco.

  • Who creates the recipes for Seasonal Delights?

    Seasonal Delights are collaborations between Rose and other chefs and/or creatives from around the world. Each seasonal recipe is cooked in the Rose kitchen by chef Joey Rachel and his team. Our latest recipes were created by Enrique Olvera, Dominique Crenn, Lexie Park, and Virgilio Martinez.

  • When will my order arrive?

    We ship directly from our facility on Monday through Friday. Most orders ship within 1-2 business days from purchase date. Shipping dates vary by your location and delivery options. A tracking code is provided via email when your order has left our kitchen. Email orders@roselosangeles.com or call 415-429-0369 if you’re unable to successfully track your purchase.

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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.