Garnish:
Rose petal
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rose petal liqueur |
| 1 1/2 fl oz | Rutte Dry Gin |
| 1 fl oz | Lychee syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Peychaud's bitters give this fragrant cocktail a delicate pink hue.
History:
Discovered in 2005 at Rain, Amsterdam, The Netherlands.
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