Rose Gold Recipe

Prepare gold rim

On a small plate, mix the superfine sugar with the edible gold dust until evenly colored. Pour a teaspoon of water or a few drops of lemon juice onto a second small plate to moisten the glass rim (alternatively use a lemon wedge).

Run the lemon wedge or lightly dip the flute's rim into the water/lemon plate to wet it evenly, then gently dip the wet rim into the gold-sugar mixture, twisting to coat. Set the glass aside to dry upright for 2–3 minutes while you make the cocktail.

If using fresh lychee, slice a small slit in the lychee and place it on the rim as a garnish. If using canned, pat dry and halve for garnish.

Chill the prepared flute or coupe in the freezer for 2–3 minutes while you mix the drink to help champagne stay colder longer.

Combine base ingredients

In a cocktail shaker add Glendalough Rose gin (1.5 oz), lychee purée (0.75 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz) and the liquid egg white (0.5 oz) if using. Add ice (about 4–6 medium cubes).

Dry and wet shake (if using egg white)

If using egg white, first shake the ingredients without ice (dry shake) vigorously for 10–12 seconds to build foam. Then add ice and shake again hard for 12–15 seconds to chill and dilute.

Single shake (if not using egg white)

If not using egg white, add ice to the shaker and shake vigorously for 10–12 seconds.

Double strain the shaken mixture through a fine mesh strainer into the chilled gold-rimmed flute or coupe, leaving room for the sparkling wine (strain removes ice shards and lychee fiber).

Top with champagne

Gently top the cocktail with chilled champagne or dry sparkling wine (about 2.5 oz). Pour slowly down the side of the glass to preserve the foam and retain effervescence.

If desired, use the back of a spoon to hold back bubbles and then spoon a small amount of the foam atop the drink for a pretty head.

Garnish with the prepared lychee on the rim. Serve immediately.

Serve the Rose Gold immediately while champagne is still effervescent. Keep any remaining champagne chilled. Rinse shaker and strainer promptly to remove sticky lychee residue.