Roche Rose Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice and cold water; set aside while you mix the drink.

Dry shake (if using egg white)

If using egg white: combine gin, rosé wine, fresh lemon juice, elderflower liqueur, simple syrup, dry vermouth, angostura bitters, and 1/2 egg white in a cocktail shaker without ice. Secure the lid and shake vigorously for 12–15 seconds to emulsify and build a silky foam.

Wet shake

Add ice (about 6 cubes) to the shaker. Shake again vigorously for 12–15 seconds to chill and dilute the cocktail properly.

Strain

Dump the ice and water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any bits of egg white.

Float rosé

Gently float the remaining 1/4–1/2 oz rosé (if you prefer a more pronounced rosé note) by pouring it slowly down the side of the glass so it sits on top of the cocktail. (Note: the ingredient list already includes 1 oz rosé — use additional 0.25–0.5 oz if you want a visible pink layer.)

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

Carefully float a single edible rose petal on the foam or surface of the cocktail for an elegant finish. Serve immediately.