Zoe Rose Recipe

Dry shake (if using egg white)

In a cocktail shaker, combine gin, elderflower liqueur, fresh lemon juice, rose syrup, cranberry juice, simple syrup, and egg white (if using). Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify the egg white and create a frothy head.

Wet shake

Open the shaker and add a generous amount of ice. Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty. This chills and dilutes the cocktail to the proper balance.

Double strain

Double-strain the mixture through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any coagulated egg bits, leaving a smooth, silky texture.

Twist the lemon peel over the cocktail to release the oils, then either drop the twist into the drink or hang it on the rim. Float a single dehydrated or fresh edible rose petal gently on the foam (if egg white was used) or on the surface. Serve immediately.

If you prefer no egg white, skip the dry shake step and proceed with ice shaking, then garnish the same way. Adjust sweetness by adding an extra 0.25 oz simple syrup or 0.25 oz lemon juice to taste.