Silver Gate Rose Recipe

Dry shake (if using egg white)

If using an egg white, add the gin, dry vermouth, elderflower liqueur, fresh lemon juice, rose syrup, orange bitters and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice to the shaker (after the dry shake if applicable). Shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and the liquid is well chilled.

Strain

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg white bits, producing a smooth texture and pale pink color.

Finish

Express a lemon twist over the drink to release oils (optional), then gently float an edible rose petal in the center of the foam. If you prefer a stronger rose aroma, mist a small spray of rosewater over the top (very lightly) or add a drop of rose syrup atop the foam for visual effect.

Place the edible rose petal gently on the foam. If using a lemon twist, run it around the rim first then set it on the glass. Serve immediately.