Blushing Rose Cocktail
Every year from mid-January to early February, Dine Out Vancouver graces our city. During Dine Out, hundreds of restaurants across the city offer curated, fixed-price tasting menus to diners. Last year, we had a delicious Dine Out meal at a restaurant called Archer, which sadly isn’t there anymore, and I was served the most delicious cocktail, you guessed it, the Blushing Rose Cocktail. I was so enamoured with this drink that I made sure to take a picture of the ingredients listed on the menu. In the weeks following our dinner at Archer, I worked on perfecting the ratios of the ingredients in the cocktail, and now I am pleased to be able to share it with you! The real key to this cocktail lies in its base: Empress 1908 Elderflower and Rose Gin. Using a run-of-the-mill juniper-forward gin will not work here—you need something floral.
Table of Contents
- Blushing Rose Cocktail Ingredients
- Equipment
- Step One—Make the Rose Simple Syrup
- Step Two—Dry Shake the Cocktail
- Step Three—Add Ice, Shake, & Serve
- More Delightful Cocktails
- Blushing Rose Cocktail Recipe
Blushing Rose Cocktail Ingredients
To make a Blushing Rose Cocktail, you will need the following ingredients:
- 1½ Empress 1908 Elderflower Rose Gin
- 1/2 ounce rose simple syrup
- 1/2 ounce egg white
- 1 ounce lychee juice
- 1 ounce lemon juice
- Ice
Rose Simple Syrup
- 1 cup water
- 1/2 cup sugar
- 1/4 cup dried rose petals
Equipment
- Fine-mesh sieve
- Cocktail jigger or shot glass, for measuring
- Cocktail shaker
- Hawthorne strainer
- Coupe glass(es)
Step One—Make the Rose Simple Syrup
In a small saucepan, combine the water and sugar. Heat over medium, whisking to dissolve the sugar in the water. Once the sugar has dissolved, remove the pan from the heat and whisk in the dried rose petals. Allow the syrup to steep for 25 minutes.
Strain the syrup through a fine-mesh sieve into a jar to remove the rose petals. Store the syrup in the fridge until ready to use.
The rose simple syrup recipe will make extra, which can be used in my Valentine’s Day Rose & Blood Orange Margarita or as a lovely addition to a matcha latte.
Step Two—Dry Shake the Cocktail
Using a jigger or a shot glass, measure the Empress 1908 Gin, rose simple syrup, egg white, lychee juice, and lemon juice into a cocktail shaker. Secure the top and shake vigorously for 10-15 seconds. This is called a “dry shake,” i.e., a shake with no ice. The purpose of the dry shake is to emulsify and aerate the ingredients of the cocktail before adding in the ice for the cooling effect. This step helps to achieve a thick and stable foam on the top of the cocktail.
Step Three—Add Ice, Shake, & Serve
Add a handful of ice to the cocktail shaker, secure the lid, and shake vigorously until chilled. A good indication that the drink has been shaken enough is that the outside of the cocktail shaker will become very cold and slightly uncomfortable to hold onto. Once it reaches this state, strain the cocktail through a Hawthorne strainer into a coupe glass. Garnish with dried rose petals.
More Delightful Cocktails
If you loved this Blushing Rose Cocktail recipe, be sure to try these other delightful cocktails:
Valentine’s Day Rose & Blood Orange Margarita
Cucumber Lemonade with Jalapeño
If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Blushing Rose Cocktail
Equipment
- Fine Mesh Sieve
- Cocktail jigger
- Cocktail shaker
- Hawthorne strainer
- Coupe glasses
Ingredients
- 1½ ounces Empress 1908 Elderflower Rose Gin
- 1/2 ounce rose simple syrup
- 1/2 ounce egg white
- 1 ounce lychee juice
- 1 ounce lemon juice
- Dried rose petals, to garnish
Rose Simple Syrup
- 1 cup water
- 1/2 cup sugar
- 1/4 cup dried rose petals
Instructions
Rose Simple Syrup
- In a small saucepan, combine the water and sugar. Heat over medium, whisking to dissolve the sugar in the water. Once the sugar has dissolved, remove the pan from the heat and whisk in the dried rose petals. Allow the syrup to steep for 25 minutes.
- Strain the syrup through a fine-mesh sieve into a jar to remove the rose petals. Store the syrup in the fridge until ready to use.
Blushing Rose Cocktail
- Using a jigger or a shot glass, measure the Empress 1908 Gin, rose simple syrup, egg white, lychee juice, and lemon juice into a cocktail shaker. Secure the top and shake vigorously for 10-15 seconds.
- Add a handful of ice to the cocktail shaker, secure the lid, and shake vigorously until chilled. A good indication that the drink has been shaken enough is that the outside of the cocktail shaker will become very cold and slightly uncomfortable to hold onto. Once it reaches this state, strain the cocktail through a Hawthorne strainer into a coupe glass. Garnish with dried rose petals.
