Smoke & Roses Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Add dried rose petals, reduce heat to low and simmer 5 minutes to infuse. Remove from heat and let steep 20 minutes for stronger rose flavor.

Strain syrup through a fine mesh sieve, discard petals, stir in rose water, cool completely. Store refrigerated up to 2 weeks.

Prepare glass

Place a large ice cube or sphere into a chilled rocks glass and set aside.

If using egg white, add egg white, mezcal, gin, Lillet Rosé, lemon juice, rose syrup and bitters into a cocktail shaker without ice (dry shake). Dry shake vigorously for 15–20 seconds to emulsify and create foam.

Add a large handful of ice to the shaker and shake again vigorously 12–15 seconds to chill and dilute.

Double-strain the cocktail over the prepared ice cube into the rocks glass to remove small ice chips and any solids.

Place the dried rose petals on a heatproof surface or small metal spoon. Using a lighter or culinary torch, carefully ignite the petals or the cinnamon/applewood for a few seconds until they begin to smolder and produce smoke; extinguish the flame by covering with an inverted glass or snuffer so smoke concentrates.

Invert the glass used to smother the petals over the rocks glass to capture smoke, or transfer the smoldering material briefly into a small smoking cloche placed over the cocktail. Allow smoke to infuse for 10–15 seconds depending on desired intensity, then remove the smothering glass/cloche.

Express a lemon twist over the cocktail to release oils, run the peel around the rim, and drop it in as garnish.

Serve immediately, advising the drinker to inhale the aromatic smoke as they sip for the full 'Smoke & Roses' experience.