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.