'The Rose Club' with Ben Lomond Gin

You do not stumble into the Rose Club. You are invited late, by someone worth venturing out for, when candlelight softens the room and the scent of rose lingers between two glasses. Built on the bold, versatile character of Ben Lomond Gin, this romantic riff on the Clover Club balances bright lemon and tart rhubarb with a measured touch of dry vermouth, gently softened by rose water and finished with a silken foam. The first sip feels like a quiet secret shared. It is floral, elegant, and quietly confident.

Ingredients

50 ml Ben Lomond Scottish Gin
10 ml dry vermouth
15 ml rhubarb syrup
25 ml lemon juice
2-3 drops rose water
Egg white or vegan foamer

Method

Shake all ingredients without ice to build a soft, foamy texture.
Add ice and shake again until well chilled.
Fine strain into a chilled, stemmed cocktail glass (Nick & Nora or Martini).
Garnish with a lemon twist.

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Crafted by: Elsie Cinnamond

Lead Drinks Development at Luss Distillery

The sharp but sweet rhubarb and aromatic rose bounce off each other nicely but don't be afraid to play around with the amount of rose water you use depending on how you feel about floral flavours.

Top tip:

Shaking without ice first aka "dry shaking" allows for the egg white or foamer to emulsify creating a silky texture and foamy head on the finished cocktail.

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