The Pink Rose is a Valentine’s Day Cocktail submitted by 15 Romolo, a bar located in the North Beach District of San Francisco.
Created by Scott Baird – voted one of the city’s favorite bartenders by 7×7 magazine – the Pink Rose is a perfect addition to any romantic evening.
2 oz Plymouth gin
- .5 oz Maraschino
- .25 oz Campari
- .75 oz Lemon juice
- .75 oz Sweet cream (7?parts cream, 1 part rich simple syrup)
- .75 oz Simple syrup
- .75 oz Egg?white
- Garnish:10 drops Rosewater
- Lemon ribbon
- Dash of Peychaud’s Bitters
Mixing instructions: Add all ingredients to a mixing glass and shake?hard without ice to froth egg and cream, about 20 seconds. Open shaker add ice and shake hard to chill, 10 to 15 seconds. Double strain?cocktail through a tea strainer into a flip cup or short stemmed wine goblet. With eyedropper of rosewater add a rew drops around top for fragrance. Drop Peychaud’s in a pretty pattern on top of the drink and use a toothpick to drag out tendrils of Peychauds. Using a potato peeler, peel a ribbon from a lemon to zest across the top and float on top of the foam.
For rich simple syrup, mix two parts organic evaporated cane sugar (or regular sugar) into one part water. Bring to a boil, simmer over low heat for five minutes and skim foam. Cool before using. (For regular simple syrup, the ratio is 1:1 sugar and water.)