Rose's Pearl

I have been totally obsessed with egg white cocktails of late.  There's something about that creamy frothy texture that I just love.  I knew I wanted to make a cocktail that was a riff on the much loved Clover Club, but with a lighter more spring time sensibility.  I also just bought the most darling coup glasses at the Northwest Flower and Garden show which I knew would be fun to use.

The glasses have a band of etched laurel leaves surrounding slightly geometric cabbage roses, and are delightfully art deco.  I wish I could get a better picture of the etching work, as it's really quite pretty.  But you'll just have to settle for pictures of delicious cocktails.


For spring, rhubarb is one of my go to flavors.  I've featured it in our Queen Bee and it's been featured on a few local menus in seasons past.  Right now my go to mix is our Simply Rhubarb shrub, gin and a touch of rose water.  For our Pink Diamond Theory cocktail, featured on the side of the bottle, we blend these three ingredients with Cava for a bubbly sip that has a lovely sharpness to it.  But I wanted this to be softer, more delicate, and oh so slightly fussy.

And it is all the things I wanted it to be.  Floral and lightly sweet with a tang of rhubarb and lots of herbal notes in a creamy sip.  It reminded me of a favorite Steven Universe character, Pearl, who is a bit fussy and precise, but worth the effort to get to know.

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Rose's Pearl

1.5 ounce Aviation Gin
1 ounce Simply Rhubarb shrub
.5 ounce Dry Vermouth
.5 tsp rose water
1 egg white*

Put all ingredients in a shaker without ice and shake for at least 30 seconds.  A full minute is better.  This fully incorporates the egg white and is necessary for a thick, creamy foam.  Add ice and shake for another 15-20 seconds to chill and dilute the drink.  Strain into a chilled cocktail glass.

*Can substitute with 1 ounce Aqua Faba for a vegan/egg free version

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