![]() ![]() ![]() Or experiment with rum, pisco, grappa, etc.ģ) The recipe above comes out a sort of dull white-wine colour. The vodka, being neutral, just leaves a bit more space for the rose flavour to bloom through. Alternatively, you could simply make the cocktail with regular gin, but add a dash of rosewater - which you can find in posh supermarkets (try the baking section) or Middle Eastern grocers.Ģ) The rose-gin is actually - in Tony Conigliaro’s original recipe for this - rose- vodka. You might wish to get fancy with some rose petals by way of garnish.ġ) To make the rose-gin, leave a heaped dessertspoonful of dried (edible) rose petals in 100ml gin for 10 minutes or so. ![]() ![]() Shake hard until you can’t bear to hold the shaker any longer! (And then a bit more.) Fine-strain the cocktail into a spare vessel through a tea-strainer or similar, discard the ice, then quickly shake up the cocktail with no ice - just to get the egg white nice and fluffy. Now, place the spirit, juice, sugar, egg and absinthe in the shaker with lots of ice. Place a cocktail glass in the freezer, so it’s cold when the time comes. ![]()
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