English Rose

A delicious pink cocktail, using our freshly laid hen's eggs, whisked to produce this fluffy and enchanting cocktail incorporating homemade infusions and syrups. It is important when using edible flowers, to ensure that they have not been sprayed, source from your own or a friend's garden and if that isn't possible a reliable supplier, there are lots to be found on the internet.  The hibiscus is not entirely necessary for flavour but it is responsible for this particular hue of pink.  This is a gloriously fragrant cocktail, redolent with the change of the season and the promise of warmer months to come.  Inspired by the roses in Thyme's country house gardens and the beautiful pink interiors of one of our most lovely hotel bedrooms 'English Rose'.

Ingredients

For the cocktail:

• 25 ml Sapling vodka infused with rose buds

• 15 ml Rosato vermouth

• 15 ml Italicus

• 15 ml Rose bud syrup

• 15 ml lime juice

• Egg white

• Rose bud to garnish

For the rose-infused vodka:

• 700 ml Sapling Vodka

• 24 g rose buds

• 7 g dried hibiscus

For the rose bud syrup:

• 15 g rose buds

• 500 ml filtered water

• 500 g sugar

Method

For the cocktail:

1. Dry shake the egg yolk to brake it down.

2. Add the rest of the ingredients into the shaker and shake vigorously.

3. Double strain into a coupe glass and garnish with rose bud.

For the rose-infused vodka:

1. Put all ingredients in a gastro dish, cover with baking paper and lid.

2. Infuse for 30 minutes in oven set for 60 degrees.

3. Strain through fine chinois.

For the rose bud syrup:

1. Put all ingredients in a gastro dish, cover with baking paper and lid.

2. Infuse for 1 hour in oven set for 60 degrees.

3. Strain through fine chinois.