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Help me streamline this drink

A few days ago, I made a drink I'm calling the Rose_anon after a rose syrup loving Anonymous commenter on another message board. Now I know I have sweet tooth, and I'm trying to make this drink a bit more complex and 'adult tasting.'

Here is the original recipe.
1/2 jigger of dry gin (I think)
a generous teaspoon of rose water syrup
1/4 teaspoon of homemade maraschino cherry juice (elements include: sugar, maraschino liqueur, cherries, and vanilla)
a half cup of lemonade.
An egg white
I dry shake for a minute and then pour.
and finally I hit it with a blast of a carbonation gun.

What do you suggest?

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  1. Like to help but...

    What do you mean by jigger? What's that in oz. or ml.?

    Tell us about the rose water syrup? Home made or commercial? Recipe?

    Mixing unknown measures in a recipe makes it impossible to really troubleshoot. Is that teaspoon measured with a measure, or just a regular spoon. Same for 1/2 cup.

    Blast with a carbonation gun?

    Not knowing the exact details, the one thing I would add is a fruit or citrus bitters. Lots of good commercial ones out there.

    If you want a gin based rose cocktails here are my suggestions, just off the top of my head.

    2 oz. floral gin
    1 oz. fresh lemon juice

    1 oz. Combier liqueur de RoseOR

    .5 oz. homemade cherry syrup
    .25 - .5 oz. simple syrup
    1/8 tsp. rose water

    Plus

    1-2 dashes floral or citrus bitters
    (or 1 dash Angostura bitters and 1 dash Angostura Orange bitters)

    Shake on ice and double/fine strain into a chilled cocktail glass. Or strain into a collins glass, add 2 oz. seltzer, and top with ice.

    2 Replies
    1. re: JMF

      The rose water syrup was homemade and dyed pink. The carbonation gun is just that, a sort of tool for making things fizzy.

      The gin I'm guessing is a 3rd of an ounce.

      1. re: YAYME

        Definitely need more gin. Most mixed drinks have 1 1/2 oz. of liquor, at least.

      1. re: BiscuitBoy

        Agree about gin, but it's hard to have less dairy since it has none.

        I would follow the Aviation template, using your cherry and rose water syrups. Similar to what JMF suggested. Your egg white and carbonation won't hurt, but the template doesn't need them.

        Nothing good comes from mixing with lemonade. The function of lemon is to add acidty. Lemonade has sugar (which usually comes from other ingredients, like your syrups), and water, which comes from the melted ice).

        --
        www.kindredcocktails.com

        1. re: EvergreenDan

          Less egg then! Pesky market dairy section

      2. Oh, egg white and seltzer don't always play well together.

        2 Replies
        1. re: JMF

          They play well together in every Ramos Gin Fizz. I've made
          Next version will have more gin, a lemon instead of lemonade and maybe vanilla liqueur or maraschino liqueur?.

          1. re: YAYME

            Yes, in the RGF they do work well together. But that has cream which helps bind it together. I've had problems in other cocktails where it is just egg white and seltzer.

        2. Did a new version of the cocktail with Booker's gin, Maraschino liqueur and heavy cream. There was to little rose water syrup which ruined the flavor. I used the juice of a lemon and seltzer. But the texture is nice and it is a little drier then the original.
          I will keep tweaking it!