Created by Lane Primeaux, Beverage Director of Soji in Baton Rouge. This is the perfect floral cocktail to survive the summer heat.
Mother of Pearl
Makes one cocktail
• 2 oz rose hip infused Shochu (directions below)
• .75 oz Black Rose Giffard Liqueur
• .5 oz fresh lemon juice
• .25 oz El Guapo® Rose Cordial
• .5 oz egg white
• Dehydrated rose petals, for garnish
In clean shaker filled with ice, combine Shochu, liqueur, juice, cordial and egg white. Shake thoroughly until well chilled. Strain into a coupe, and garnish with dehydrated rose petals prior to serving.
To create infused Shochu, pour one 750 mL bottle of Shochu over one cup of dehydrated rose petals in a non-reactive container to steep. Reserve empty bottle. Allow to infuse at room temperature for for up to 24 hours – knowing the longer you steep the stronger the floral notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused Shochu will keep for up to two months if properly refrigerated.