Chill a coupe or martini glass in the freezer or fill with ice water. In a cocktail shaker add 2 oz gin, 0.5 oz rose liqueur, 0.75 oz fresh lemon juice, 0.5 oz elderflower liqueur, 0.25 oz crème de violette, 0.25 oz simple syrup, and 0.5 unit egg white if using.

Dry shake (if using egg white)

If using the egg white, seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and develop a frothy texture.

Wet shake

Add ice (about 1 cup) to the shaker. Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the mixture is well chilled.

Strain

Discard the ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe through a Hawthorne and fine mesh strainer (this removes small ice shards and any egg white solids), producing a smooth, silky drink with a pale blush hue.

Finish and bitters

If desired, add 1 dash of Angostura bitters or 1 small spritz of rosewater right on top to accentuate aromatics. Allow the foam to settle for a few seconds.

Garnish

Garnish the cocktail with one edible rose petal placed gently on the foam or a dehydrated rose in the centre. Optionally express a lemon twist over the surface to add bright citrus oils, then discard or place on the rim.