Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/3 fl oz | Hayman's London Dry Gin |
2/3 fl oz | Lanique Spirit of Rose liqueur |
2/3 fl oz | Lemon juice (freshly squeezed) |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/2 fl oz | Pasteurised egg white (or aquafaba) |
1 dash | Rhubarb bitters |
Read about cocktail measures and measuring.

Hazardous ingredients
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Review:
A rose flavoured gin sour made more special by the well-judged addition of rhubarb bitters.
History:
Adapted from a recipe created in 2021 by Jason E. Clapham at the St. Edward's MCR at Oxford, England. Jason's original recipe calls for Briottet Rose liqueur.
Andrea Palladio (1508-1580) was an Italian Renaissance architect regarded as one of the most influential architects in Western architecture.
Nutrition:
One serving of Palladio contains 163 calories.
Alcohol content:
- 1.4 standard drinks
- 19.53% alc./vol. (39.06° proof)
- 19.6 grams of pure alcohol
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