Sip on romance with our tequila, cocchi rosa, and dreamy rose syrup concoction.
- 1 oz. Curamia Tequila Blanco
- 1 oz. Cocchi Rosa Vermouth
- 1 oz. Fresh Lemon Juice
- 0.75. Rose Syrup*
- Egg White
- 5 Dashes Peychaud’s Bitters
Add all ingredients into shaker with no ice and shake the living hell out of it. Open your tins and add ice. Shake again like your life depends on it. Strain into a cocktail coupe glass. Garnish with edible rose petals. * Rose Syrup: combine equal parts sugar and water over low heat until sugar melts. Add dried rose petals and let simmer for 5 min. Remove from heat. Once cooled, strain out rose petals.
