We asked Megan Dye, mixologist and manager at Kermit’s Outlaw Kitchen, to create a signature cocktail for our June/July issue. Here’s what she came up with:
“This cocktail was created with Mississippi-made Wonderbird gin. It’s such a unique gin that it deserves to come forward more than any other flavor in the cocktail — So, I kept it simple with this drink. With all of the flowers and herbs that top the drink, you’re flooded with amazing, calming scents when you take a sip. All of those aromas then give way to the delicious gin and rose flavors. The rose syrup really complements the taste of Wonderbird’s gin. It’s the perfect drink for an evening under the stars.”
2 ounces Wonderbird gin
1.5 ounces fresh lemonade
2 ounces light rose syrup
1 egg white
1 cup edible roses
1/2 cup water
1/8 cup sugar, add more to adjust sweetness, if desired
For the rose syrup:
In a saucepan, bring water and roses to a boil. Once the rose petals begin losing color, remove from heat. Let sit in airtight container overnight in the fridge. Once cooled, strain to remove roses and petals and pour remaining liquid into small saucepan. Add 1/8 cup of sugar and bring to a boil. Stir frequently until mixture begins to thicken. Then, take off of heat and let cool. Syrup will last for up to 2 weeks in fridge in airtight container.
For the drink:
In a shaker, add gin, rose syrup, lemonade, and ice. Shake for 10 seconds then pour into chilled coupe glass. Pour one egg white into shaker. Shake vigorously with a little ice. You want it to become frothy. Pour shaken egg white over cocktail to create a thin layer of foam. Garnish with edible flowers (pictured: dill flower, rose petals, rosemary, fennel and phlox).