Cocktail Kiss From A Rose Recipe
Make Cocktail Kiss From A Rose Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Dry shake (if using egg white)
In a cocktail shaker, combine gin, rose liqueur, maraschino (if using), lemon juice, simple syrup, rose water, Angostura bitters, and the egg white. Close the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create foam.
Wet shake
Add the ice to the shaker (about 1 cup). Shake again vigorously for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly frothy.
Strain
Discard the ice or water from your chilled serving glass. Double-strain the cocktail through a fine-mesh strainer (and the shaker strainer) into the chilled coupe or martini glass to remove any small ice shards and create a silky texture.
Finish
Allow the foam to settle slightly. Add 2 small drops of Angostura bitters on the foam and, using a toothpick or cocktail pick, drag a small decorative line or swirl to create a pretty pattern if desired.
Garnish
Place one edible rose petal gently on the surface of the foam. Add a maraschino cherry on the rim or drop it into the drink. Twist a thin strip of lemon peel over the cocktail to express oils, then lay it across the rim or float it with the petal.
Serve immediately while chilled. Advise guests that the cocktail contains raw egg white if used.