La Vie En Rose Recipe

Prepare ingredients

Measure and have ready Ketel One vodka, pomegranate liqueur, Cointreau, fresh lemon juice, and hibiscus syrup. If using egg white, separate and reserve half an egg white (about 0.5 unit).

Dry shake (if using egg white)

Add vodka, pomegranate liqueur, Cointreau, lemon juice, hibiscus syrup, and the egg white to a cocktail shaker without ice. Secure lid and shake vigorously for 12–15 seconds to emulsify and build foam.

Wet shake

Open the shaker, add ice (about 6 large cubes), re-seal and shake hard for 12–15 seconds until the shaker is very cold to the touch. This chills and dilutes the drink properly.

Double strain and serve

Double-strain the cocktail (use a Hawthorne strainer and a fine mesh strainer) into a chilled coupe or martini glass to remove ice shards and any solids, producing a smooth, clear drink with a silky foam on top if egg white was used.

Express a lemon twist over the cocktail by holding the twist over the glass and giving it a quick squeeze to release oils, then rub the rim lightly with the peel and drop it into the drink or balance it on the rim.

Place one dried hibiscus flower or an edible rose petal on the foam as a floral garnish. If desired, sprinkle a teaspoon of pomegranate seeds into the drink for a visual pop and slight texture.

Serve immediately. Note: if you omitted egg white, the cocktail will be slightly lighter in texture but still bright and aromatic.