Las Vegas Weekly

Ruby Rose

Created by George Austin Sproule, cocktail specialist, Downtown Cocktail Room

For July’s Mixology Monday with guest-tender Trevor Thorpe of Noir Bar, George incorporated Trevor’s own line of homemade bitters (peach and eucalyptus) into the night’s menu. Though Trevor is departing for San Diego’s Keating Hotel—say goodbye at his final shift, Saturday at 11 p.m.—he will be keeping DCR stocked with plenty of his unique, complex, lovingly crafted bitters, which he is in negotiations with an Oregon distillery to bring to market!

Ingredients:

1.5 oz. Gin No. 209

1 oz. Sence Rose Petal Nectar

.75 oz. fresh orange juice

.25 oz. fresh lemon juice

5 dashes homemade peach bitters

Garnish: Ruby Red grapefruit foam (below), Easy Leaf Argento Fino

Ruby Red Grapefruit Foam: Load equal parts freshly squeezed ruby red grapefruit juice and egg white into a stainless steel dessert whipper and charge with an NO2 cartridge.

Method:

Combine in a tin over ice, shake and strain into chilled cocktail glass. Top with foam and sprinkle silver flakes on top.