Rosa Recipe

Name: Level 6 Rooftop Restaurant Miamis ROSA Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Bombay Sapphire gin; 0.75 oz lychee liqueur (or lychee syrup if liqueur unavailable); 0.75 oz fresh lemon juice; 0.5 oz hibiscus syrup; 0.5 tsp dry hibiscus petals (for infusion) or strong hibiscus tea concentrate; 0.25 oz simple syrup (1:1) — optional, to taste; 0.5 each egg white — optional for texture; 1 each canned or fresh lychee (peeled); 1 each dried hibiscus flower (for garnish); 1 each lemon twist; 1 cup ice

Inspired by Level 6 Rooftop Restaurant Miami

Time10m

Serves1

bombay sapphire gin, lychee, hibiscus, lemon

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Ingredients

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Cocktail

2 oz Bombay Sapphire gin

3/4 oz lychee liqueur (or lychee syrup if liqueur unavailable)

3/4 oz fresh lemon juice

1/2 oz hibiscus syrup

1/2 tsp dry hibiscus petals (for infusion) or strong hibiscus tea concentrate

1/4 oz simple syrup (1:1) — optional, to taste

1/2 each egg white — optional for texture

Garnish & Finish

1 each canned or fresh lychee (peeled)

1 each dried hibiscus flower (for garnish)

1 each lemon twist

1 cup ice

Method

Cocktail

Prepare hibiscus concentrate (if using petals)

If using dry hibiscus petals rather than pre-made syrup or concentrate: steep 1/2 tsp dried hibiscus petals in 2 tablespoons (about 30 ml) of just-boiled water for 5 minutes, strain and cool. This yields a small, strong concentrate. Allow to cool to room temperature before using. (If using ready hibiscus syrup, skip this step and use volume under 'hibiscus syrup'.)

Add Bombay Sapphire gin, lychee liqueur (or syrup), fresh lemon juice, hibiscus syrup or hibiscus concentrate, optional simple syrup, and egg white (if using) into a cocktail shaker.

Dry shake (no ice) vigorously for 15–20 seconds if using egg white. This emulsifies and creates a frothy texture. If not using egg white, you may skip the dry shake.

Add ice to the shaker (about 4–6 large cubes) and shake vigorously for another 10–15 seconds until well-chilled and slightly diluted.

Double-strain the cocktail into a chilled coupe or martini glass using a fine mesh strainer to remove small ice shards and any hibiscus sediment.

Garnish & Finish

Skewer the peeled lychee on a cocktail pick and place it on the rim or inside the glass.

Express a lemon twist over the drink to release oils, rub the rim lightly with the twist, then drop it into or onto the glass.

Float a single dried hibiscus flower on the foam (if egg white used) or on the surface of the cocktail for aroma and a decorative touch.

Serve immediately. Provide a small spoon or pick for the lychee garnish.