Recipe: Chateau Marmont’s Frozen Rose

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont. Cold enough to cause a lovely condensation on the outside of your glass, this slow sipper is made with Martin Miller gin, which is blended with soft Icelandic water. The gin is mixed with a touch of aquavit (a Scandinavian spirit distilled from grain or potatoes and flavored with strong spices like cardamom, anise and cumin) and rounded out with sweet orgeat syrup, sour lemon and a lively Champagne float. A spray of refreshing rose water adds the final sunny touch.

Chateau Marmont, 8221 Sunset Blvd., West Hollywood, (323) 656-1010,

jessica.gelt@latimes.com

Frozen Rose

5 minutes. Serves 1

1 1/2 ounces gin, preferably Martin Miller Westbourne

1/4 ounce aquavit

1/2 ounce orgeat syrup

1/2 ounce lemon juice

3 dashes orange bitters

Champagne

Orange peel, garnish

Rose water

Combine the gin, aquavit, orgeat syrup, lemon juice and bitters, and transfer back and forth with crushed ice to chill. Strain into a crusta glass and float with Champagne. Garnish with orange peel and finish with a spray of rose water.

EACH SERVING

Calories 186

Protein 0

Carbohydrates 9 grams

Fiber 0

Fat 0

Cholesterol 0

Sugar 8 grams

Sodium 1 mg

NOTE: Adapted from Matthew Schaefer at Chateau Marmont. Orgeat is a syrup made with almonds, sugar and rose or orange flower water.