Rose Sour

1.5 oz. NOLET’S Silver Gin
1/2 oz. Rose Simple Syrup*
1 oz. Coconut Water
1/2 oz. Fresh Lemon Juice
1 Egg White

Combine all ingredients in a cocktail shaker with ice and shake vigorously until frothy. Pour into a coupe glass and garnish with edible flowers.

Rose Simple Syrup
1/4 cup Granulated Sugar
1/4 cup Water
3 Tbsp. Dried Roses
1 tsp. Rose Water

In a small saucepan, combine all ingredients but rose water and stir over medium heat until sugar dissolves and roses begin to release color. Allow syrup to sit and cool for about 15 minutes. Once cooled, taste and add in rose water as needed for mild but recognizable rose flavor (approximately 1 teaspoon). Strain and store unused portion of syrup in the refrigerator for up to two weeks.