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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Prepare ingredients
Measure out Still Austin Gin (2 oz), pomegranate juice (1 oz), fresh lemon juice (0.5 oz), rose syrup (0.5 oz). If you prefer a slightly sweeter drink, measure simple syrup (0.25 oz). If using, measure orange liqueur (0.25 oz). If using egg white, separate and reserve 1/2 egg white.
Dry shake (if using egg white)
If you included the egg white for a silky foam, combine gin, pomegranate juice, lemon juice, rose syrup, optional simple syrup and orange liqueur, and the 1/2 egg white in a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and create foam.
Wet shake
Add ice to the shaker (about 4–6 large cubes or ~1 cup). Seal and shake vigorously for 10–15 seconds until the shaker becomes cold and frosty. This chills and dilutes the drink to balance flavors.
Strain and serve
Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh ice if preferred) using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp/egg white solids. The drink should be a vivid pink with a light foam (if egg white was used).
Garnish & Finish
Sprinkle 1 teaspoon of pomegranate seeds gently onto the foam or into the center of the cocktail. Add one edible dried rose petal (or a small fresh rose petal) on top for visual appeal. Express a lemon twist over the drink (optional) and drop it in or hang it on the rim.
Serve immediately while cold. Provide a small spoon if seeds are in the glass or strain them if serving on the rocks for a cleaner sip.