This recipe appears in:Make This Roses in the Snow Cocktail for Valentine's Day
The delicate aroma of roses is the star in this variation on a Gin Fizz cocktail.
Rather than a juniper-heavy London Dry, use a New Western style gin featuring flavors such as cucumber, jasmine, or pine needles. Hendrick's, Uncle Val's, or Botanivore from St. George Spirits are good examples.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- 1 1/2 ounces gin
- 3/4 ounce freshly squeezed juice from 1 lemon
- 1/2 ounce simple syrup (see note above)
- 3/4 ounce rosewater
- 1 egg white
- 2 ounces club soda
- 3 dashes Peychaud's Bitters
Add gin, lemon, simple syrup, rosewater, and eggwhite to a cocktail shaker. Dry shake (without ice) to incorporate eggwhite, about 30 seconds. Fill shaker with ice and shake until frothy, about 30 seconds longer.
Double strain by pouring through a bar strainer into a fine-mesh or conical strainer set in a highball glass filled with ice. Top drink with club soda and bitters. Gently stir and serve.