Rose Recipe

Prepare and Dry Shake

If using egg white, add 2 oz gin, 1/2 oz dry vermouth, 1 oz rosé wine, 1/2 oz fresh lemon juice, 1/4 oz simple syrup, 2 dashes orange bitters, and 1/2 egg white into a cocktail shaker. Seal and dry-shake vigorously for 15–20 seconds (no ice) to emulsify and produce a frothy texture.

Wet Shake

Add a generous handful of ice to the shaker (about 1 cup). Shake vigorously for another 15–20 seconds until the shaker is very cold to the touch and the exterior is frosted.

Double-Strain

Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any coagulated egg white bits. If not using egg white, simply combine ingredients with ice and shake, then strain.

Finish with Rosé

Gently float or pour the remaining 1/4–1/2 oz (if you reserved any) of rosé wine over the top to create a subtle layered color. If you used the full 1 oz earlier, simply proceed to garnish.

Express a lemon twist over the surface of the drink to release oils, then rub the peel around the rim and drop it into the glass or place it on the rim.

Place a single edible rose petal gently on the foam (if egg white used) or on the surface of the cocktail as a delicate garnish.

Serve immediately. Advise guests to enjoy the aroma before sipping.