La Vie En Rose Recipe

Time8m

Serves1

Glendalough rosé gin, Gruet sparkling rosé, lemon, sugar, dehydrated rosebud

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Ingredients

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1
Prepare glass
Choose a chilled coupe or flute. Run the lemon wedge around the rim of the glass, then dip the rim lightly into the cane sugar so it adheres evenly. Set the glass aside in the fridge while you build the cocktail.

2
Shake base
In a cocktail shaker filled halfway with ice, add 2 tablespoons Glendalough rosé gin, 1/2 oz fresh lemon juice, and 1/2 oz simple syrup (and the optional 1/4 tsp St-Germain if using). Shake vigorously for 10–12 seconds until well chilled and slightly diluted.
3
Strain
Double-strain the shaken mixture into the prepared chilled coupe or flute (to remove small ice shards and any pulp). The strained volume will be about 2.5–3 oz.
4
Top with sparkling rosé
Carefully top the cocktail with 3.5 oz of Gruet sparkling rosé (or other dry sparkling rosé). Pour slowly down the side of the glass to preserve effervescence and create a gentle layering effect.

5
Place a single dehydrated rosebud gently in the center of the drink. Serve immediately so the rosebud floats and the bubbles lift its aroma. If desired, give a quick gentle stir (one turn) to integrate flavors, but avoid stirring vigorously to keep sparkle.