Lychee and Rose Petal Martini
3.9 13 ratings
Ingredients
How to make
Serve in a martini glass
Method
- 1 Select and pre-chill a MARTINI GLASS.
- 2 Prepare garnish of float edible rose petal.
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Flavour profile
17.5% alc./vol. · 1.1 standard drinks · 151 calories
History
Pale pink hue with a delicate flavour profile.
This Rose Petal Martini is adapted from a 2002 creation by Dick Bradsell, a renowned bartender at Opium in London, England. ROSE PETAL MARTINI In a pitcher filled with ice, combine: 25 mls Bombay Sapphire Gin 25 mls Lanique Vodka Rose Petal Liqueur 25 mls Rubicon Lychee Juice 1 dash of Peychaud Bitters Stir the mixture, then strain it into a chilled cocktail glass. [Garnish: Edible Flower] According to the creator, discovering new products or applications for existing ones brings great pleasure and inspiration. This particular drink emerged from combining Lanique Rose Petal Vodka liqueur with Rubicon lychee juice, using a 1:1:1 ratio with Bombay Sapphire gin. Peychaud bitters were added to enhance the flavor. While acknowledged as a very sweet cocktail, it is noted that sweet drinks are sometimes preferred. The creator emphasizes ensuring the chosen flower for garnish is edible, humorously referencing Agatha Christie in the context of poisonous garnishes. Instruction is given to try shaking the drink to understand why stirring yields a more complex flavor profile, resulting in a single flavor when shaken versus multiple flavors when stirred. While recognizing other rose petal martinis exist, this version is highlighted as a competition winner.
Created by Dick Bradsell