Recipe by Patricia Richards
\n<\/strong>Photography by Sarah Jane Sanders<\/strong><\/p>\n

1.5 oz. The Glenlivet 12 year Single Malt Scotch Whisky
\n0.5 oz. St. Germain Elderflower Liqueur
\n0.5 oz. Freshly Squeezed & Strained Lemon Juice
\n0.5 oz. Agave-Rose Syrup (*recipe below)
\n4 drops Peychaud’s Bitters<\/p>\n

Method: Combine the above measured ingredients into a bar mixing glass. Fill a bar mixing tin 2\/3 full of ice. Cap mixing glass over tin and shake well to chill. Strain cocktail into a pre-chilled coupe glass. Garnish with an organic red rose petal to float. Serve.<\/p>\n

(*Agave-Rose Syrup Recipe: Combine 1 part Monin Rose Syrup to 2 parts light agave nectar. Stir well to combine. Syrup will keep for up to one month.)<\/p>\n

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