Lille's Rose Recipe

Combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan over medium heat and stir until the sugar dissolves.

Add 0.25 cups dried or edible rose petals to the saucepan. Bring the mixture to a gentle simmer for 3–4 minutes; do not boil vigorously to preserve fragrance.

Remove from heat and let the petals steep in the syrup off the heat for 15–20 minutes, tasting periodically until a balanced floral note is achieved.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing gently on the petals to extract flavor but avoiding cloudiness. Discard petals.

Let the rose syrup cool completely. Store in the refrigerator in a sealed jar for up to 2 weeks.

Prepare the Shaker

If using egg white: separate one egg and add the white to a cocktail shaker. Add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz rose syrup, and 0.25 oz elderflower liqueur to the shaker.

Dry Shake (if using egg white)

Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and create a silky foam.

Wet Shake

Open the shaker, add a generous handful of ice, reseal, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

No Egg White Option

If not using egg white: add all liquid ingredients (gin, lemon juice, rose syrup, elderflower liqueur) to a shaker with ice and shake vigorously for 12–15 seconds.

Double strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any residue from the rose syrup.

If you prefer a longer drink, pour into a highball or Collins glass over fresh ice and top with about 1 oz club soda; stir gently once.

Garnish with a single fresh rose petal floated on the foam or a lemon twist perched on the rim. Express the lemon twist over the glass before dropping it in if using.

Serve immediately and enjoy.