Vallirose Recipe

Inspired by Bar Gabi

Time10m

Serves1

Make Vallirose Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz vodka

1/2 oz elderflower liqueur (e.g., St-Germain)

3/4 oz fresh lemon juice

1/2 oz rose syrup

1/2 oz cranberry juice (unsweetened)

1/4 oz simple syrup (1:1)

1/2 oz egg white (optional for texture)

1 cup ice

Garnish

1 to taste edible rose petal or flamed orange peel

1 to taste dried rosebud or small fresh raspberries

Method

Cocktail

Dry shake (if using egg white)

Combine vodka, elderflower liqueur, lemon juice, rose syrup, cranberry juice, simple syrup and egg white in a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add a handful of ice to the shaker (about 4–6 large cubes or ~1 cup). Shake vigorously for 12–15 seconds until the shaker feels cold and the outside is frosty.

Strain

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and create a smooth texture.

Garnish

Place a single edible rose petal gently on the foam or float a dried rosebud in the center. Alternatively, express the oils of an orange peel over the drink, quickly flame the peel (optional) and rest it on the rim for aromatic contrast. Add 2–3 small fresh raspberries on a cocktail pick if desired.