Rosetti

Will Elliott, Maison Premiere | New York

bitters cocktail illo

I like the way cassis plays into café and pastis culture,” says Will Elliott, who often likes to pair it with absinthe. “[Cassis] used to be regarded as a cool daytime drink—something that was socially barely even regarded as an intoxicant,” he adds. In his Rosetti, those herbal flavors come together when mixed with rosebuds, sloe gin and mint, built in a julep tin and served over crushed ice.

Ingredients

Serving: 1

  • 3 dashes Angostura bitters
  • 3 dashes Angostura bitters
  • 1/4 ounce demerara syrup, 2:1 demerara sugar to water
  • 1/4 ounce demerara syrup, 2:1 demerara sugar to water
  • 3/4 ounce sloe gin, preferably Hayman's
  • 3/4 ounce sloe gin, preferably Hayman's
  • 3/4 ounce cassis
  • 3/4 ounce cassis

Garnish: Mint sprigs, dried rose bud

Directions
  1. Build in a julep tin over crushed ice.
  2. Serve with two sip sticks.
  3. Garnish with mint sprigs and a dried rose bud.