Garnish:
Float edible rose petal
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Lanique Spirit of Rose liqueur |
| 1 fl oz | Lychee juice drink |
| 2 dash | Peychaud's or other Creole-style bitters |
Review:
Light pink in colour and subtle in flavour.
History:
Adapted from a recipe created in 2002 by the legendary bartender Dick Bradsell for Opium in London, England.
ROSE PETAL MARTINI
Dick Bradsell, Dick-Tails, 2022
Into a pitcher of ice pour
25 mls Bombay Sapphire Gin
25 mls Lanique Vodka Rose Petal Liqueur
25 mls Rubicon Lychee Juice
1 dash of Peychaud Bitters
Stir. Stain into pre-chilled cocktail glass
[Garnish: Edible Flower]
If I come across new products or discover a use for an old unusual one I and very pleased. Inspiration. I tried mixing Lanique Rose Petal Vodka liqueur with Rubicon lychee juice (when it came to my local shop). I tried the ratio 1 : 1 : 1. 3 equal parts, with Bombay Sapphire gin. And it just worked. Peychaud bitters improved it. It is very sweet but people like a sweet drink sometimes and I really like it. Make sure the petal is edible. Some flowers are poisonous! A poison garnish is a bit Agatha Christie. I teach people to try it shaken to see why it should be stirred. Far complex when stirred. One flavour when shaken. I know there are other versions of this drink and this is not the first rose petal martini but I won a competition with it .. so fuck off!
Nutrition:
153 calories
Alcohol content:
- 1.5 standard drinks
- 22.73% alc./vol. (45.46° proof)
- 20.6 grams of pure alcohol
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