Lily Rose Recipe
Lillet rose, Grey Goose vodka, pomegranate liquor, lemon, basil
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Ingredients
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Cocktail
Garnish & Aromatics
Ice
Method
Herb Prep
Bruise basil
Gently clap or rub 2 of the basil leaves between your palms to release the aromatic oils. Reserve the third leaf whole for garnish.
Mixing
Combine ingredients
In a cocktail shaker, add the bruised basil leaves, Lillet Rosé (1.5 oz), Grey Goose vodka (1.5 oz), pomegranate liqueur (0.5 oz), fresh lemon juice (0.5 oz), and simple syrup (0.25 oz).
Add ice and shake
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is cold to the touch and well-chilled.
Double-strain
Double-strain the mixture through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and basil bits, yielding a clear, silky cocktail.
Garnish & Serve
Finish
Express the lemon twist over the surface of the drink by holding it over the glass and pinching to release oils, then rub the peel around the rim and drop it into the glass or rest it on the rim. Slap the reserved whole basil leaf once between your palms and float it on top for aroma. If desired, sprinkle 1 teaspoon pomegranate seeds into the drink for color and texture.
Serve immediately while chilled.