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Category: Drinks

Rose Wishes (and Caviar Dreams)

Rose Wishes (and Caviar Dreams)
Kirk McKoy / Los Angeles Times

Alex Day is standing behind the custom bar at the headquarters of Proprietors, the drinks consulting company he and his partner David Kaplan recently set up in downtown Los Angeles -- an office cum cocktail lab that they've dubbed Chapter ... Read more

Total time: 5 minutes | Serves 1
Note: From Paul Sanguinetti of Ray's and Stark Bar at the Los Angeles County Museum of Art. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. Lemon verbena can be found at select farmers markets and nurseries; fresh basil or mint leaves can be substituted.
  • 1 ounce gin
  • 1/2 ounce Aperol
  • 1/2 ounce simple syrup
  • 3/4 ounce fresh squeezed lemon juice
  • 2 to 3 dashes orange bitters
  • 2 to 3 leaves lemon verbena (plus an additional one for garnish)
  • 2 to 3 mint leaves
  • 1 basil leaf
  • 1/2 ounce St-Germain elderflower liqueur
  • 2 to 3 ounces rose Champagne or dry sparkling rose
  • Sturgeon caviar (optional garnish)

Step 1In a cocktail shaker filled with ice, combine the gin, Aperol, simple syrup, lemon juice, orange bitters, mint, lemon verbena and basil. Shake vigorously for 20 seconds.

Step 2In a separate chilled cocktail coupe or Champagne flute, add the one-half ounce St-Germain, rinse the glass with it and discard, leaving a small amount of St. Germain to coat the glass.

Step 3Strain the contents of the shaker into the glass and top with 2 to 3 ounces sparkling rose. Garnish with a large leaf of lemon verbena draped over the glass; as an option, spoon a small amount of sturgeon caviar on top of the leaf.

Each serving:
209 calories; 0 protein; 17 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 16 grams sugar; 1 mg sodium.
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