Lemon Rose Recipe
Ask your server about rotating seasonal flavors.
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Ingredients
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Cocktail Base
Seasonal Flavor & Garnish
Method
Cocktail Base
Prepare ingredients
Measure and gather gin, fresh lemon juice, simple syrup, rose water, seasonal purée or liqueur, and egg white (if using). Chill your serving glass in the freezer or fill with ice to cool while you mix.
Dry shake
Add gin (2 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), rose water (0.25 tsp), seasonal purée or liqueur (0.5 oz), and the egg white (1) into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a silky foam.
Wet shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake again vigorously for 10–15 seconds until the shaker is cold to the touch and well aerated.
Strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any fruit solids, ensuring a smooth texture.
Finish & Garnish
If you prefer a slightly spritzed variation, top the drink with about 1 oz club soda, pouring gently to preserve the foam. Otherwise serve neat.
Garnish with a single edible rose petal or a lemon twist laid on top of the foam. For an aromatic touch, sprinkle 1 tsp dried rose buds or a light spray of rose water over the foam (use sparingly).
Serve immediately, and advise guests that seasonal flavor (purée or liqueur) may vary—ask the server for today's rotation.