A variation on the Pink Lady cocktail. 1 1/2 oz. gin1/2 oz. Royal Rose Raspberry Syrup1/2 oz. lemon juice1/2 oz. cream or half and half1 egg white Dry shake the ingredients for a minute, then add ice and continue shaking until tin is frosted over and contents are frothy. Double strain into one large or two small chilled cocktail glass (es).
2 oz. bourbon1 oz. Royal Rose REAL Sour Mix1 egg white Add the bourbon, sour mix and egg white to a shaker and dry shake (without ice) vigorously. Add ice and shake again 30 seconds or until tin is frosted over and contents are very frothy. Double strain into a chilled cocktail glass and garnish with an orange slice and a cherry, if desired.
Ingredients:Hendrick’s GinSage (USDA Certified Organic)Bitter End Jamaican Jerk BittersRoyal Rose Strawberry/Fennel Simple SyrupDriscoll’s Organic Strawberries- Toasted in a really hot pan, cooled then muddledPerrier Sparkling Natural Mineral WaterPreparation:To a Boston Shaker- take a small handful of your toasted strawberriesMuddle with about two tablespoons of the Royal Rose Strawberry/Fennel Simple SyrupAdd: 2 oz. Hendrick’s GinAdd: 1.5 oz. SageAdd: Ice made Shake well until frostyPour into a funky glass *double strain for clarity*Top with 3 drops of the Bitter End Jamaican Jerk BittersFinish with 1 oz. Perrier Natural Sparkling Mineral WaterGarnish with a Roasted Driscoll’s Strawberry