Rose Recipe

Combine and chill

If using egg white, add the gin, dry rosé wine, fresh lemon juice, elderflower liqueur, simple syrup, orange bitters and egg white into a cocktail shaker without ice.

Dry shake

Vigorously shake for 15 seconds to emulsify the egg white and aerate the mixture, which creates a silky texture and a frothy head.

Shake with ice

Add a handful of ice to the shaker and shake again for 10–15 seconds until well chilled (shaker becomes cold to the touch). If not using egg white, combine all liquid ingredients with ice and shake for 10–15 seconds.

Strain

Double strain the cocktail into a chilled coupe or Nick & Nora glass (use a fine mesh strainer over the cocktail strainer) to remove ice shards and any solids.

Float rosé

Gently float the remaining 1/4 oz to 1/2 oz of dry rosé (if you prefer a clearer separation and a layered presentation) by pouring slowly over the back of a bar spoon so a delicate pink layer sits on top. Alternatively, stir the rosé in for a unified pale pink color. (Total rosé used in the recipe above is 1 oz; reserve a splash if floating.)

Carefully place a single edible rose petal on the foam or atop the floating rosé for a fragrant, elegant finish.

Express a lemon twist over the drink to release oils, run it around the rim briefly, then drop or rest it on the glass.

Serve immediately with no straw; enjoy chilled.