Rose Nylund Recipe
Serves 1. Recipe is by Amber Peterson, of Apolline Restaurant.
11/2 ozs. Bombay Sapphire gin
1 oz. Martini & Rossi Bianco Vermouth
1 oz. salted pomegranate grenadine
1/2 oz. lime juice
6 drops rose water
1 dash Peychaud’s Bitters
Build all ingredients in a cocktail shaker. Shake with ice and strain over fresh ice into a snifter. Garnish with lime ribbon and a red rose petal.