Wednesdays Rose Recipe

Prepare shaker

If using egg white, add egg white to a cocktail shaker first. Add gin, rose liqueur (or rose syrup), elderflower liqueur, fresh lemon juice, simple syrup and 2 dashes orange bitters into the shaker.

Dry shake (if using egg white)

Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Add ice to the shaker (large cubes or ice to roughly 3/4 of the shaker). Shake hard for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (use a Hawthorne and fine mesh strainer) to remove ice shards and any larger foam solids. If serving on the rocks, fill a rocks glass with crushed ice and strain over the ice instead.

Top with sparkling (optional)

If desired, gently top with 1 oz champagne or dry sparkling wine to add brightness and effervescence. Pour slowly down the side to preserve foam if egg white was used.

Express a lemon twist over the surface of the drink (pinch to release oils) and run the peel around the rim, then drop it into the glass.

Float a single edible rose petal on the foam or surface as an elegant finishing touch.