Rose and White Rose

I thought it fitting to do both the Rose cocktails together in a single post with the same gin. Equally fitting is the choice of Boodles, a traditional London style gin to go with these two British houses that the cocktails signify.

It is interesting that apart from gin these cocktails have nothing in common. The Rose is one of those apricot brandy, gin and lemon juice combos that you find everywhere in old bar books. It might be the most common combinations behind gin and vermouth!

The White Rose is completely different. It is the first egg white and orange juice cocktail I've come across. There's a ton of maraschino liqueur in there too! The texture and flavors are so opposite each other that it was fun to have both at once.

Here's how to make them:

Rose 

• 2 oz. gin (Boodles used)
• 1 oz. apricot brandy
• 1 oz. dry vermouth (Rivata used)
• 1 tsp. lemon juice
• 1 tsp. grenadie
• lemon wedge
• sugar

Coat the rim of a chilled cocktail glass with sugar by using rubbing a lemon wedge around it and dipping the glass in sugar. You can discard the lemon wedge or use it as a garnish (and rightly so, to control the acid level in the cocktail. just squeeze more in if you find the drink too sweet as I did.) Shake all liquid ingredients in a cocktail shaker full of ice and strain it into the glass.

White Rose

• 2 oz. gin (Boodles used)
• 1 oz. maraschino liqueur (Luxardo used)
• 2 oz. orange juice
• 1 oz. lime juice
• 1 tsp. sugar syrup 
• 1 egg white

Combine all ingredients in a shaker with ice. Shake to chill and strain to remove the ice. Shake again to add foam and pour into a chilled cocktail glass.