This fruity whisky cocktail is served at Delmonico Steakhouse in the Venetian hotel in Las Vegas. This recipe first appeared in our April 2012 issue along with Xania Woodman's story Raising the Bar.
- 1 1⁄2 oz. Scotch whisky
- 3⁄4 oz. fresh lime juice
- 3⁄4 oz. lightly beaten egg white
- 1⁄2 oz. vanilla cognac liqueur, such as Navan (available at The Whisky Exchange)
- 1⁄2 oz. hibiscus syrup
- 1⁄2 oz. strawberry syrup (both available at Instawares)
- 1 organic red rose petal
Shake whisky, juice, egg white, liqueur, and syrups in a cocktail shaker until frothy. Add ice; shake to chill. Strain into chilled champagne coupe; garnish with rose petal.