Borrarosa Rose Recipe

Prepare the shaker

If using egg white, dry shake first: add gin, elderflower liqueur, lemon juice, hibiscus syrup, simple syrup, bitters and egg white to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.

Shake with ice

Add cracked ice to the shaker, then shake again vigorously for 10–15 seconds until well chilled and slightly frothy (or just shake once for 20–25 seconds if you didn't dry shake).

Strain and build

Double-strain the contents into a chilled large wine glass or coupe over fresh cracked ice (or simply into a chilled coupe if you prefer no ice). Pour 4 oz chilled rosé wine slowly down the side of the glass to float and marry with the shaken mixture. The wine should create a layered pale-rosé color with a light foam top if egg white was used.

Finish

Express the lemon twist over the drink (twist to release oils) and rub the peel on the glass rim, then drop it in. Add the edible rose petal or dehydrated hibiscus on top of the foam or beside the twist. Serve immediately with a short straw if served over ice.

If you prefer a lighter cocktail, reduce gin to 0.5 oz and increase rosé to 5 oz. For a non-alcoholic version, replace gin and elderflower liqueur with 1 oz non-alcoholic gin substitute and 0.5 oz elderflower cordial; keep the rosé portion replaced by chilled sparkling rosé-style non-alcoholic wine or premium sparkling water.