Rosaroni Recipe
waterloo prickly pear and rose gin, campari, dry vermouth
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Ingredients
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Cocktail
Method
Cocktail
Prepare mixing glass
Fill a mixing glass or cocktail shaker (without shaking) with plenty of fresh ice to properly chill and dilute the drink.
Measure and combine
Add 2 oz Waterloo Prickly Pear & Rose Gin, 0.75 oz Campari, and 0.5 oz dry vermouth to the mixing glass over the ice.
Stir
Using a bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for an internal temperature around 0–4°C (32–39°F) if you have a thermometer; otherwise use the texture and gloss of the liquid as a guide.
Prepare glass
Discard the ice water from the chilled serving glass (if used) and quickly wipe it dry. Strain the chilled cocktail through a Hawthorne or fine strainer into the chilled coupe or Nick & Nora glass.
Express orange oil
Hold an orange peel over the cocktail, skin side down, and firmly squeeze to express the orange oils across the surface. Run the peel around the rim of the glass, then drop it into the drink as garnish.
Optional rose garnish
If desired, float a single edible rose petal on the surface for an elegant visual and subtle floral note.
Serve
Serve immediately while cold. This cocktail pairs well with light appetizers or as an aperitivo.