Juliet & Romeo Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water while you build the cocktail so it is well chilled when serving.

Dry shake (if using egg white)

In a cocktail shaker without ice, combine 2.5 oz gin, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.5 oz pomegranate syrup, 0.25 oz simple syrup, 2 dashes orange bitters and 0.5 oz egg white. Seal and shake vigorously for 10–15 seconds to emulsify and create a silkier foam.

Wet shake

Add a handful of large ice cubes to the shaker and shake again hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly diluted.

Double strain

Discard the ice/water from the chilled glass. Using both the shaker's strainer and a fine mesh strainer, pour the cocktail into the chilled coupe or martini glass to remove ice shards and any coagulated egg white pieces.

Top with bubbles

Gently float 1 oz chilled sparkling rosé over the back of a spoon onto the cocktail so it layers lightly without disturbing the foam.

Garnish

Express a lemon twist over the drink to release oils, rub it around the rim and drop it in. Sprinkle 1 tsp pomegranate seeds onto the foam for color and a jewel-like finish.

Serve immediately. If you omitted the egg white, still follow the same steps but skip the dry shake and do a single wet shake; the sparkling rosé will still give an elegant top note.