The English Rose Garden Recipe

Muddle thyme (aroma base)

In a cocktail shaker, add 1 fresh thyme sprig and gently clap it between your hands to release oils, then add it to the shaker and lightly muddle 4–5 times to release fragrance but avoid shredding the herb.

Combine ingredients

Add 2 oz Bombay Sapphire gin, 1 oz fresh grapefruit juice, 0.5 oz fresh lemon juice, 0.5 oz grenadine, and 0.25 oz simple syrup (if using) into the shaker. If you want a silky texture, add 0.5 egg white (or 1/2 of a pasteurized egg white).

Dry shake (if using egg white)

If you added egg white, seal the shaker and dry shake (no ice) vigorously for 15–20 seconds to emulsify and create froth.

Wet shake

Add 6 ice cubes to the shaker. Shake vigorously for 12–15 seconds until well chilled and the shaker feels cold.

Double strain into glass

Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into a chilled coupe or Nick & Nora glass to remove thyme bits and ice shards.

Float or express: thread the remaining thyme sprig through the grapefruit twist (or lay the thin grapefruit round on the surface). Gently squeeze the grapefruit twist over the drink to express oils, then lay it on the rim or float it on the foam. Optionally, lightly slap the thyme sprig and rest it on top for aroma.

Enjoy

Serve the cocktail immediately while cold and aromatic. The visual should show a pale pink cocktail with a delicate thyme garnish.