Start with an empty shaker. Add your Simple Syrup. Which is “simple” to make by just dissolving equal parts sugar into water over low heat. No need to boil.
Next, add the lemon juice. The fresher, the better, as pasteurized or a day-old citrus tends to be more bitter. A half of a lemon usually yields ¾ of an ounce of juice. You can substitute with lemon extract.
Then, add the vanilla extract. This one is a tricky measurement, but a ⅛ ounce is just about ½ a teaspoon. Or if you have an eye-dropper, 20 drops are perfect.
Next, add the rose water. Rose water is powerful, so you do not want to overdo it. 5-6 drops are perfect.
Time to add the booze!
First, we’ll add the 1 oz of Campari, an Italian Aperitivo known for its place in a Negroni and it’s complex bitter-sweetness.
Next, add 1 oz of Cognac. Sarah Lynne Young, CHIEF Chicago Bartender’s personal favorite is Pierre Ferrand. It’s a great mid-range Cognac that adds a hint of spiced stone fruit to this cocktail.
Time to shake.
With all your ingredients in a shaker (or a jar with a lid will suffice), add ice and shake for about 15-20 seconds.
Strain into a coupe or martini glass.
Top with champagne, Cava, or sparkling wine (a drier one rather than a sweet one)
Take a peel from an orange using a peeler or sharp knife, pinch the peel with the outside of the peel facing your drink to express the orange oils on top of your drink for aromatics.
Drink and enjoy!
Start with an empty shaker. Add your Simple Syrup. Which is “simple” to make by just dissolving equal parts sugar into water over low heat. No need to boil.
Next, add the lemon juice. The fresher, the better, as pasteurized or a day-old citrus tends to be more bitter. A half of a lemon usually yields 22 ml of juice. You can substitute with lemon extract.
Then, add the vanilla extract. This one is a tricky measurement, but 4 ml is just about 20 drops with an eye-dropper.
Next, add the rose water. Rose water is powerful, so you do not want to overdo it. 5-6 drops are perfect. If you do not have a dropper, you can use a straw to add a few drops at a time into a spoon till you get about 5-6 drops.
Time to add the booze!
First, we’ll add the 30 ml of Campari, an Italian Aperitivo known for its place in a Negroni and it’s complex bitter-sweetness.
Next, add 30 ml of Cognac. Sarah Lynne Young, CHIEF Chicago Bartender’s personal favorite is Pierre Ferrand. It’s a great mid-range Cognac that adds a hint of spiced stone fruit to this cocktail.
Time to shake.
With all your ingredients in a shaker (or a jar with a lid will suffice), add ice and shake for about 15-20 seconds.
Strain into a coupe or martini glass.
Top with champagne, Cava, or sparkling wine (a drier one rather than a sweet one)
Take a peel from an orange using a peeler or sharp knife, pinch the peel with the outside of the peel facing your drink to express the orange oils on top of your drink for aromatics.
Drink and enjoy!
Pure Vanilla Extract
Rose Water
