Jersey Rose
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Dried rose petals
- ABV: 12%
Ingredients
- Rémy Martin 1738 Cognac — 1⅔ oz (50 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Strawberry candy (bonbon) syrup — ½ oz (15 ml)
- Pomegranate juice — ¾ oz (22.5 ml)
- Pasteurised egg white — ½ oz (15 ml)
- Medium dry apple cider — 1 oz (30 ml)
- Aphrodite Bitters — 3 dash
How to make it
- SHAKE first 4 ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
- TOP up with cider and add bitters onto foam for aroma.
A fruity cocktail with strawberry syrup and pomegranate juice.
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