Rose Recipe

Prepare glass

Chill a coupe or martini glass by filling it with ice water while you build the cocktail. Let sit 2–3 minutes, then discard the ice water and dry the glass.

Dry shake (if using egg white)

If using egg white for a silky texture, add gin, dry vermouth, Dolin/Lillet Blanc, fresh lemon juice, rose syrup, egg white, and orange bitters to a cocktail shaker. Seal and shake vigorously without ice for 12–15 seconds to emulsify and create foam.

Wet shake

Add ice to the shaker (about 4–6 large cubes or roughly 1 cup). Shake vigorously for 12–18 seconds until the shaker is cold to the touch and properly diluted.

Strain

Double strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any small egg white solids, producing a smooth, frothy finish.

Adjust & finish (no egg white)

If not using egg white, combine gin, dry vermouth, Dolin/Lillet Blanc, lemon juice, rose syrup, and bitters with ice in the shaker and perform a single vigorous shake for 12–15 seconds. Strain into the chilled glass.

Carefully float a single edible rose petal on the foam or surface of the cocktail. If desired, express a lemon twist over the drink to release oils, then discard or add the twist as decoration. Serve immediately.