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Shake Gin, CrèMe Yvette, Lemon Juice, Egg White with ice. Strain into a coupe.

My pal wanted to recreate an intriguing summer rose syrup custard from long ago in cocktail form. The result is a delightful blend that captures the essence of floral flavors and creamy textures, balancing sweetness and tanginess perfectly.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Creamy
Floral
Herbal
Refreshing
Sour

Ingredients

Servings:
1
Your bar: 0/6
Egg White
1 part
Syrup Of Roses
8 ml
Gin
45 ml
Cucumber
1 sli
Lemon Juice
15 ml
CrèMe Yvette
30 ml
🌾 Gluten-free🥚 Contains egg

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Instructions

  1. Combine egg white and rose syrup in a metal mixing bowl or cocktail shaker.
  2. Aerate using a mini frother until soft peaks form; set this mixture aside momentarily.
  3. Pour gin, Crème Yvette, and lemon juice into another shaker packed with ice cubes.
  4. Seal it tightly, and agitate vigorously for about 15 seconds to chill thoroughly.
  5. Strain the cocktail into a chilled coupe glass.
  6. Carefully spoon the prepared rose meringue onto the surface of the drink.
  7. For garnish, place a cucumber slice around the edge of the glass before serving.

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