Berthaut – Gerbet, Fixin Recipe
Make Berthaut – Gerbet, Fixin Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Aromatic & Garnish
Method
Cocktail Base
Prepare and chill glass
Place a coupe or stemmed wine glass in the freezer for 5–10 minutes, or fill with ice and water while you prepare the cocktail to chill it.
Combine spirits and citrus
In a cocktail shaker, add 1 oz gin, 0.5 oz Cointreau, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Add 2 dashes of Angostura bitters to the shaker.
Muddle raspberries
Add 2 fresh raspberries to the shaker and gently muddle with a muddler or the back of a spoon just until they release color and juice (avoid pulverizing seeds).
Dry shake (optional)
If you want a slightly frothier texture, add a quick dry shake (no ice) for 5–8 seconds to integrate flavors and aerate the raspberry.
Shake with ice
Add a generous handful of ice (about 3/4 cup) to the shaker and shake vigorously for 10–12 seconds until well chilled (the shaker should become frosty).
Strain and top with rosé
Double-strain the mixture into the chilled coupe or wine glass using a fine mesh strainer to remove seeds and pulp. Slowly top with 6 oz dry rosé wine (Berthaut – Gerbet, Fixin style) to preserve effervescence and balance.
Aromatic & Garnish
Finish and garnish
Gently stir once with a bar spoon to integrate the rosé without flattening it. Express a lemon twist over the drink to release oils, run it around the rim, and drop it into the glass. Garnish with one fresh raspberry on a cocktail pick or floated atop the drink.
Serve
Serve immediately while the cocktail is chilled and the rosé still lively. Provide a small napkin or coaster.