Recipe by Patricia Richards
Photography by Sarah Jane Sanders
1.5 oz. The Glenlivet 12 year Single Malt Scotch Whisky
0.5 oz. St. Germain Elderflower Liqueur
0.5 oz. Freshly Squeezed & Strained Lemon Juice
0.5 oz. Agave-Rose Syrup (*recipe below)
4 drops Peychaud’s Bitters
Method: Combine the above measured ingredients into a bar mixing glass. Fill a bar mixing tin 2/3 full of ice. Cap mixing glass over tin and shake well to chill. Strain cocktail into a pre-chilled coupe glass. Garnish with an organic red rose petal to float. Serve.
(*Agave-Rose Syrup Recipe: Combine 1 part Monin Rose Syrup to 2 parts light agave nectar. Stir well to combine. Syrup will keep for up to one month.)
