Cocktail: Rose Fizz | Bartender: Claudia Cabrera

One of my favourite cocktails is the Ramos Gin Fizz but it’s not a drink we usually order in a bar cause…well we all know why. So anytime that I get a chance to make one, I go for it.

Cocktail: Rose Fizz | Bartender Atlas

45ml Beefeater London Dry Gin
15ml Elderflower Liqueur
25ml Lime Juice
30 ml Lychee Rhubarb Raspberry Syrup*
25 ml Egg White
30 ml Cream
60ml-90ml Soda
Rose water spray
Garnish rose petal

Combine all ingredients (except for soda and rose water) in a shaker tin. Shake without ice for 7-10 seconds. Open the shaker, fill with ice and shake again for 10-12 seconds. Strain into a highball glass and top with soda. Garnish with rose petals, spritz with rose water.

*Lychee Rhubarb Raspberry Syrup
500g Sugar
500g Water
100g Lychee fruit (diced)
100g Rhubarb (diced)
100g Raspberries (sliced)

Heat water, lychees, rhubarb and raspberries until you see steam, but do not boil. Remove from heat, add sugar and stir to dissolve. Let cool and strain out solids after 1 hour.

Claudia Cabrera
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