Rabble, Rose Recipe

Prepare glass

Place a coupe or chilled cocktail glass in the freezer or fill with ice water to chill while you prepare the drink (about 5 minutes).

Dry shake (if using egg white)

If using egg white for a silky texture, add the egg white to a cocktail shaker and shake vigorously without ice for 10–15 seconds to emulsify.

Combine ingredients

Add gin, dry vermouth, rose vermouth, Campari, fresh lemon juice, simple syrup, orange bitters and the pre-emulsified egg white (if using) into the shaker.

Shake with ice

Fill the shaker with ice (about 3/4 full) and shake hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and aerated.

Double strain

Discard the ice or remove the chilled glass from the freezer. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh (or julep) strainer to remove ice shards and any larger foam bubbles for a silky appearance.

Float and decorate: Carefully place an edible rose petal on the foam. Twist the lemon peel over the drink to release oils, then run the peel around the rim and drop it into the glass or perch it on the edge.

Optional bitters detail: If you used egg white, add one small drop of Angostura or aromatic bitters to the foam and use a toothpick to gently drag and create a simple flourish for visual contrast.

Serve immediately: Present the Rabble, Rose right away while cold and the foam is fresh.