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The English Rose Cocktail


The English Rose Cocktail

Even though itís been years since her tragic death, the world still mourns the loss of Diana, Princess of Wales (July 1, 1961 - August 31, 1997). We celebrated her life as a fairy tale come true only to learn that there was a very real person behind the magic and glamour. Our discovery that the Peopleís Princess was one of us only endeared her more. Remember her life today with the English Rose cocktail.

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The English Rose Cocktail

This recipe makes two pale pink English Rose cocktails that are delicately perfumed with the scent of roses.

2 jiggers / shots gin
1 jigger / shot creme de roses*
4 teaspoons lemon juice
1 teaspoon superfine sugar**
1 egg white

Place all ingredients into an ice-filled cocktail shaker and shake vigorously until the sugar is completely dissolved. Strain and pour into two chilled cocktail glasses with sugar-frosted rims.


NOTES:
*Creme of roses is as exotic as it gets. If itís impossible to find a bottle of it, substitute a shot of pink champagne (for color) and a few drops of rosewater to give the drink the flavor and aroma of roses. Rosewater can be found at most well-stocked liquor stores and in many supermarkets that feature Middle Eastern products; rosewater is the beguiling secret to the candies known as Turkish Delight. Use it sparingly, just a few drops at a time, until you achieve the desired aroma. Youíll want a floral bouquet that delights the nose without overpowering the palate.

**Superfine sugar can be hard to find, too. To make it yourself, put some granulated sugar in a food processor and process on high until the sugar crystals are broken into smaller pieces. Powdered (confectioners, or 10X) sugar can be substituted, too.

Many readers may scoff at the idea of using egg white in a cocktail but well-refrigerated eggs pose little risk of bacterial contamination. Omit it if itís a concern at your home bar. The egg white merely adds texture and a nice frothy touch to the finished cocktail. The flavor will not suffer if itís left out.

If, on the other hand, frothiness is something desired, pour all ingredients in a blender along with a few cubes of ice. Blend till sugar is dissolved, then strain into frosted, chilled cocktail glasses.

To rim the glasses with sugar, run a lemon wedge along the rim of each glass, then turn them upside down and dip just the edge of the glasses in a saucer containing a shallow layer of sugar. Granulated sugar works beautifully for this application.
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Content copyright © 2014 by Sandy Hemphill. All rights reserved.
This content was written by Sandy Hemphill. If you wish to use this content in any manner, you need written permission. Contact Sandy Hemphill for details.

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