Palladio
Ingredients
- 1 1⁄3 oz Tanqueray London Dry Gin
- 1 1⁄2 oz Monkey 47 gin
- 2⁄3 oz Combier Crème Rose Liqueur
- 3⁄4 oz Giffard Creme de Rose
- 2⁄3 oz Lemon juice
- 1 barspoon Monin Pure Cane sugar syrup
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 1 dash Fee Brothers Rhubarb bitters
- 1 dash Rhubarb bitters
Method
Glass:
Photographed in a Modern America Coupe
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Palladio contains 162 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2023 by J. E. Clapham of Clapham Cocktails. The original recipe calls for Briottet Rose liqueur.
Andrea Palladio (1508-1580) was an Italian Renaissance architect regarded as one of the most influential architects in Western architecture.
Review:
A rose-flavoured gin sour made more special by the well-judged addition of rhubarb bitters.
