1 1⁄2 oz Gin, Hendrick's
1⁄2 oz Lemon juice
1 part Egg white
1⁄4 oz Syrup of roses
1 sli Cucumber
Instructions

In a metal mixing bowl or cocktail shaker add the egg white and rose syrup and--using a mini frother--aerate until you have soft peaks; set aside. Add gin, Crème Yvette, and lemon juice to a cocktail shaker filled with ice; shake until cold; strain and pour into a coupe glass. Gently spoon the rose meringue on top of the cocktail and garnish with a cucumber slice on the rim of the glass.

Notes

This is a very botanical/floral cocktail, and although there are other violette liqueurs on the market the fruit balancing flavors of the Crème Yvette prevent the drink from being too perfume-ie. *the meringue takes ~ a minute to set up, so if you're doing multiple cocktails you may want to get it ready ahead of time. **whip the meringue at room temperature

History

A good friend of mine was looking to replicate--in drink form--a very interesting summer rose syrup custard we had had years ago. This drink combines those great floral notes and creaminess with a wonderful evenness of sweet and tart.

Cocktail summary
Picture of Jacqueline
2011 Kindred Cocktails
Created by
Jason Westplate
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
4.5 stars
(4 ratings)
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From other users
  • Very good. I will dry shake this next time - didn't like the result with the frother. Also, if you have Lavender Bitters, great addition! — ★★★★
  • Gin- floral
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Comments

a bartending friend of mine suggested using a iSi whipper instead of a frother, and adding a splash of crème Yvette to my foam mix to really bring out the floral notes. does anyone have one that'd be willing to try it out?