ROUGE ABSOLU
Ingredients
- 15 ml VEDRENNE Hibiscus Syrup
- 45 ml LE PARFUMEUR Gin
- 15 ml Noilly Prat Dry Vermouth
- 20 ml fresh lemon juice
- 15 ml egg white or Supaw Foamer (plant-based alternative)
- 1 dash Peychaud's Bitters
Method
- Pour all the ingredients into a shaker.
- Dry shake to emulsify the ingredients and give the cocktail a creamy texture.
- Fill the shaker with ice and shake for about 10 seconds.
- Double strain into the cocktail glass.
- Garnish with a dusting of hibiscus powder.
Recipe created by Pierre MUNIER, 2025 World Cocktail Champion.
Difficulty
★
★
