Ice Rose Recipe

Cocktail

1. 1

   Prepare raspberries

   Place the fresh raspberries in the base of a cocktail shaker or mixing glass. Muddle gently with a muddler or the back of a spoon until broken down but not completely pulverized (about 6–8 light presses). This releases bright raspberry flavor while leaving some texture for the cocktail.

2. 2

   Add liquids and egg white (dry shake)

   Add the gin, crème de cassis, dry vermouth, fresh lemon juice, simple syrup, and the egg white to the shaker with the muddled raspberries. Do not add ice yet. Secure the shaker and perform a dry shake (shake vigorously without ice) for 15–20 seconds to emulsify the egg white and incorporate air, creating a silky foam.

3. 3

   Wet shake with ice

   Open the shaker, add the ice, reseal, and shake vigorously for another 12–15 seconds until the outside of the shaker becomes very cold. This chills and dilutes the drink to the proper level and further whips the egg white foam.

4. 4

   Double-strain into glass

   Using both the shaker’s strainer and a fine-mesh sieve, double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove raspberry seeds and ice shards. Hold the fine mesh over the coupe and pour slowly so the foam settles nicely on top.

5. 5

   Garnish and finish

   Express an orange or lemon twist over the foam to release oils, then rest the twist on the rim or float it on the foam. Optionally place one edible rose petal or a single raspberry in the center of the foam for a regal look. Serve immediately.

6. 6

   Optional: make it vegetarian/vegan

   If avoiding egg, substitute 0.5 oz aquafaba (chickpea brine) for the egg white and follow the same dry-then-wet shake steps. Aquafaba whips similarly and delivers a comparable foam.