Jacqueline
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.
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
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.
- 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
- Eagle's Dream (Robert Hess) — Gin, Crème de Violette, Egg white, Lemon juice, Sugar
- InDeCiSiOn — Gin, Cassis, Anisette, Lime juice, Lavender syrup, Coconut milk
- Dirty Flyer — Gin, Crème de Violette, Grapefruit juice, Lavender syrup, Egg white, Sherry vinegar
- Sweet Moonlight — Old Tom Gin, Crème de Violette, Cassis, Crème de Cacao, Lemon juice, Egg white
- Lust For Life (The Breslin NYC) — Gin, Lemon juice, Lavender syrup, Club soda, Mint
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?
