2 cl Catz® Dry Gin
2 cl Rose Brandy, by an original formula of the Vicomte’s (see below for the original recipe, an extract from The Gentlemen’s Companion, by Charles H. Baker Jr, 1939)
2 cl French Dry Vermouth
Vicomte de Mauduit’s Rose Brandy, home-made
8 Rose’s, red and large
Separate the petals, check on inferior petal specimen and other irregularities.
Put the petals in a jar and drown with a bottle of cognac. Cover tightly and shake the jar gently, up to twice a week, for about a month.
After one month add gom syrup, previously mixed up from 3 cups of sugar and 2 cups of distilled water.
Boil briskly for 20 minutes, skimming off scum, put in the selected petals of 1 dozen more red roses, dusted and tossed first with powdered sugar. Let the saucepan boil up again, then simmer gently for 1 hour, tightly covered.
Now filter (filter paper is best here) the first rose petal-brandy infusion from the jar and rack it into a large sterile bottle. Add the rose petal syrup, likewise filtered, working it through with a spoon. Stir the final mixture and let stand uncorked for 12 hours, before closing it. If after a couple of weeks having positioned undisturbed, slight sediment settles out of this blend, filter once more.
- Mixing glass
- Candied pink rose petal, floated on top
Fill a mixing glass to the brim with ice, pour in the ingredients and stir well. Once the ingredients have been thoroughly mixed and the mixture is ice cold, strain into a pre-chilled cocktail glass. Garnish with candied rose petal(s)