Rose Wishes (and Caviar Dreams)

Time 5 minutes
Yields Serves 1
Rose Wishes (and Caviar Dreams)
(Kirk McKoy / Los Angeles Times)

In a cocktail shaker filled with ice, combine the gin, Aperol, simple syrup, lemon juice, orange bitters, mint, lemon verbena and basil. Shake vigorously for 20 seconds.


In a separate chilled cocktail coupe or Champagne flute, add the one-half ounce St-Germain, rinse the glass with it and discard, leaving a small amount of St. Germain to coat the glass.


Strain the contents of the shaker into the glass and top with 2 to 3 ounces sparkling rose. Garnish with a large leaf of lemon verbena draped over the glass; as an option, spoon a small amount of sturgeon caviar on top of the leaf.

From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. Lemon verbena can be found at select farmers markets and nurseries; fresh basil or mint leaves can be substituted.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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