Rose Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you build the cocktail.

If using egg white, separate the egg and measure 0.5 oz (about half an egg white). If you prefer not to use egg, omit and proceed with a regular shake.

Combine ingredients

In a cocktail shaker, add 2 oz gin, 0.5 oz dry vermouth, 0.5 oz rose syrup, 0.5 oz fresh lemon juice, 1 tsp rosewater, and 2 dashes orange bitters. If using egg white, add 0.5 oz egg white.

Dry shake (if using egg white)

Without ice, seal the shaker and shake vigorously for 10–15 seconds to emulsify the egg white and incorporate air for a silky foam.

Wet shake

Add ice to the shaker (enough to properly chill and dilute) and shake hard for 10–15 seconds until the shaker is cold to the touch.

Double strain (optional) the cocktail into the chilled coupe through a fine mesh strainer to remove small ice chips and any coagulated egg bits.

Express the oils from a lemon twist over the cocktail by holding the twist over the glass and giving it a quick squeeze, then drop the twist into the drink or discard per preference.

Garnish with a single edible rose petal laid gently on the foam or surface of the cocktail. If you used no egg white, the rose petal will float on top; if foam is present, place it carefully atop the foam.

Serve immediately. Advise guests to sip and enjoy the floral aroma; the rosewater and rose syrup provide the rose character while the vermouth and bitters keep the drink balanced.