Re-entrant Rose, Willamette Valley, Or Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup warm water). Stir until homogeneous, cool before using. Yields ~1/2 cup syrup.

Dry shake

If using egg white: add 0.5 egg white to a cocktail shaker with the gin, rosé, lemon juice, honey syrup, St. Germain and bitters. Dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled (this also further aerates the foam).

Strain and assemble

Double-strain the shaken cocktail through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove small ice shards and any coagulated egg solids. If not using egg white, simply shake with ice and strain once.

Top with rosé (optional float)

Gently float an additional 0.25–0.5 oz of chilled Willamette Valley rosé over the back of a spoon onto the cocktail to provide an aromatic top note and subtle color gradient.

Express a lemon twist over the surface of the cocktail to release oils, then rub the twist on the rim and nestle it on the glass edge.

Place a single edible rose petal or small sprig of thyme atop the foam (if present) for aroma and presentation. Serve immediately.