Palladio
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Palladio
Photographed in a Modern America Coupe
| 1 1⁄3 oz | Hayman's London Dry Gin |
| 2⁄3 oz | Rose petal liqueur |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 1 dash | Rhubarb bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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 162 calories
Alcohol content:
- 1.1 standard drinks
- 15.76% alc./vol. (15.76° proof)
- 15.8 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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