Roseglass No. 1

A pale rose, gently tart and floral, with a lavender-blue haze that settles into a soft gradient. A subtle edible shimmer catches the light as the glass moves; one immaculate flower petal floats on top. Choose a food-grade pearl luster dust labeled edible—not craft glitter—and use a very small amount. Ingredients 1 oz gin ¾ oz blanc vermouth ¾ oz fresh lemon juice ½ oz rose syrup ¼ oz crème de violette 1 drop 20% saline solution A tiny pinch of edible pearl luster dust 1 clean, unsprayed edible rose petal Preparation Add the gin, vermouth, lemon juice, rose syrup, crème de violette and saline to a shaker with ice. Shake until well chilled, then fine-strain into a chilled glass. Add the luster dust and gently swirl once to disperse it. Float the petal carefully on the surface. Glass A chilled Nick & Nora glass—the elegant stem keeps the drink cool and gives the petal and shimmer a clear, refined stage.