If using a sugar rim, rub the coupe rim with a little lemon juice, then dip the rim lightly into fine sugar. Set the glass aside to let the sugar set.

Mixing the cocktail

Combine ingredients

In a cocktail shaker add 2 oz gin, 0.75 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.5 oz rose syrup, 0.5 oz pink grapefruit juice, 0.5 oz egg white (if using) and 2 dashes orange bitters.

Dry shake

Without ice, dry shake the mixture vigorously for 15–20 seconds to emulsify the egg white and integrate the syrups and juices. This produces a silky foam on top.

Wet shake

Add ice to the shaker (about 6 ice cubes) and shake vigorously for 12–15 seconds until the shaker feels very cold.

Double strain

Open the shaker and strain the cocktail through a Hawthorne strainer into a fine mesh strainer held over the chilled coupe. Double strain to remove any ice chips and ensure a smooth texture.

Top with sparkling rosé

Gently top the cocktail with 2 oz dry sparkling rosé (pour slowly down the side or over the back of a spoon) to preserve the foam. Pour just enough to reach a balanced effervescence without overflowing the glass.

Garnish & Serve

Place a single edible rose petal on the foam and tuck a small micro mint sprig alongside it. Serve immediately while effervescence and foam are fresh.